Oxidation of caffeic acid in the presence of l-cysteine

dc.contributor.author	Bassil, Daniel B.	en
dc.contributor.author	Μακρής, Δημήτριος Π.	el
dc.contributor.author	Κεφάλας, Παναγιώτης	el
dc.date.accessioned	2015-06-11T18:40:24Z
dc.date.available	2015-06-11T18:40:24Z
dc.date.issued	2015-06-11
dc.identifier.uri	http://hdl.handle.net/11400/15731
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0963996904002297#	el
dc.subject	caffeic acid
dc.subject	Antiradical activity
dc.subject	Δραστηριότητα ριζών
dc.subject	Καφεϊκό οξύ
dc.subject	l-Cysteine
dc.subject	Polyphenol oxidation
dc.subject	Πολυφαινόλη οξείδωση
dc.subject	Sodium periodate
dc.subject	Υπεριωδικό νατρίο
dc.title	Oxidation of caffeic acid in the presence of l-cysteine	en
heal.type	journalArticle
heal.classification	Pharmacology
heal.classification	Biochemistry
heal.classification	Φαρμακολογία
heal.classification	Βιοχημεία
heal.classificationURI	http://skos.um.es/unescothes/C02967
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	N/A-Φαρμακολογία
heal.classificationURI	N/A-Βιοχημεία
heal.keywordURI	http://lod.nal.usda.gov/20999
heal.identifier.secondary	doi:10.1016/j.foodres.2004.10.009
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2005-05
heal.bibliographicCitation	Bassil, D., Makris, D. and Kefalas, P. (2005). Oxidation of caffeic acid in the presence of l-cysteine: isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties. "Food Research International", 38(4), May 2005. pp. 395-402. Available from: http://www.sciencedirect.com/science/article/pii/S0963996904002297#. [Accessed 02/12/2004]	en
heal.abstract	Caffeic acid (3,4-dihydroxycinnamic acid) was oxidized in wine-like model solutions (citrate buffer, pH 3.5) containing l-cysteine, by means of sodium periodate that mimics the mechanism of polyphenol oxidase (PPO). The reaction lead to the formation of a l-cysteine/caffeic acid adduct, which was isolated and tentatively identified as 2-S-cysteinylcaffeic acid (2-CCA), on the basis of LC-MS and 1H NMR data. The antioxidant properties of 2-CCA were assessed by employing the DPPH and a ferric-reducing test, and compared with both caffeic acid and l-cysteine, but also with gallic acid, which was used as a reference antioxidant. The results indicated that the adduct exhibits slightly improved antiradical activity in relation with the parent molecule (caffeic acid), but its reducing capacity was dramatically reduced, a fact that was theoretically ascribed to its strong chelating ability.	en
heal.journalName	Food Research International	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true