Degradation of Caffeic Acid in Subcritical Water and Online HPLC-DPPH Assay of Degradation Products

Caffeic acid was subjected to degradation under subcritical water conditions within 160–240 °C and at a constant pressure of 5 MPa in a continuous tubular reactor. Caffeic acid degraded quickly at these temperatures; the main products identified by liquid chromatography-diode array detection/mass sp...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2014-02, Vol.62 (8), p.1945-1949
Hauptverfasser:	Khuwijitjaru, Pramote, Suaylam, Boonyanuch, Adachi, Shuji
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antioxidants Antioxidants - chemistry Benzaldehydes - analysis caffeic acid Caffeic Acids - chemistry Catechols - analysis Chromatography, High Pressure Liquid Hot Temperature Kinetics liquid chromatography mass spectrometry Phenylethyl Alcohol - analogs & derivatives Phenylethyl Alcohol - analysis temperature Water - chemistry
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