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J Agric Food Chem. 2008 Jul 23;56(14):5947-52. doi: 10.1021/jf800781b. Epub 2008 Jun 18.

Antioxidation mechanism studies of caffeic acid: identification of antioxidation products of methyl caffeate from lipid oxidation.

Author information

1
Faculty of Integrated Arts and Sciences, University of Tokushima, Tokushima 770-8502, Japan. masuda@ias.tokushima-u.ac.jp

Abstract

As a part of a research project on the elucidation of the chain-breaking antioxidation mechanism of natural phenols in food components, caffeic acid, a polyphenolic acid widely distributed in edible plants, was investigated. The identification and time course analysis of the antioxidation reaction products from methyl caffeate were carried out in the ethyl linoleate oxidation system. The antioxidation reaction produced a quinone derivative of methyl caffeate as an antioxidation product during the initial stage, which was identified by (13)C NMR. The quinone, however, was not the final product, and a further reaction occurred to produce several new peroxides. The isolation and structure determination of the peroxides revealed that they had tricyclic structures, which consisted of ethyl linoleate, methyl caffeate, and molecular oxygen. On the basis of the formation pathway of these products, an antioxidation reaction mechanism of methyl caffeate, including the redox reaction of the caffeate and Diels-Alder reaction of the produced peroxides, was proposed.

PMID:
18558705
DOI:
10.1021/jf800781b
[Indexed for MEDLINE]

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