References
- Aladedunye F, Catel Y, Przybylski R. 2012. Novel caffeic acid amide antioxidants: synthesis, radical scavenging activity and performance under storage and frying conditions. Food Chem. 130(4):945–952. doi:https://doi.org/10.1016/j.foodchem.2011.08.021
- Anantharaju PG, Gowda PC, Vimalambike MG, Madhunapantula SRV. 2016. An overview on the role of dietary phenolics for the treatment of cancers. Nutr J. 15(1):99. doi:https://doi.org/10.1186/s12937-016-0217-2
- Apak R, Özyürek M, Güçlü K, Çapanoğlu E. 2016a. Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. J Agric Food Chem. 64(5):997–1027. doi:https://doi.org/10.1021/acs.jafc.5b04739
- Apak R, Özyürek M, Güçlü K, Çapanoğlu E. 2016b. Antioxidant activity/capacity measurement. 2. Hydrogen atom transfer (HAT)-based, mixed-mode (electron transfer (ET)/HAT), and lipid peroxidation assays. J Agric Food Chem. 64(5):1028–1045. doi:https://doi.org/10.1021/acs.jafc.5b04743
- Bayrasy C, Chabi B, Laguerre M, Lecomte J, Jublanc É, Villeneuve P, Wrutniak-Cabello C, Cabello G. 2013. Boosting antioxidants by lipophilization: a strategy to increase cell uptake and target mitochondria. Pharm Res. 30(8):1979–1989. doi:https://doi.org/10.1007/s11095-013-1041-4
- Calheiros R, Machado NFL, Fiuza SM, Gaspar A, Garrido J, Milhazes N, Borges F, Marques MPM. 2008. Antioxidant phenolic esters with potential anticancer activity: a Raman spectroscopy study. J Raman Spectrosc. 39(1):95–107. doi:https://doi.org/10.1002/jrs.1822
- Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C, Romsted LS. 2015. A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the “cut-off” effect. Food Chem. 175:233–242. doi:https://doi.org/10.1016/j.foodchem.2014.10.016
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. 2020. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chem. 309:125586. doi:https://doi.org/10.1016/j.foodchem.2019.125586
- Dolatabadi JEN, Kashanian S. 2010. A review on DNA interaction with synthetic phenolic food additives. Food Res Int. 43(5):1223–1230. doi:https://doi.org/10.1016/j.foodres.2010.03.026
- Durand E, Lecomte J, Villeneuve P. 2017. The biological and antimicrobial activities of phenolipids. Lipid Technol. 29(7–8):67–70. doi:https://doi.org/10.1002/lite.201700019
- Esteves M, Siquet C, Gaspar A, Rio V, Sousa JB, Reis S, Marques MPM, Borges F. 2008. Antioxidant versus cytotoxic properties of hydroxycinnamic acid derivatives - a new paradigm in phenolic research. Arch Pharm (Weinheim). 341(3):164–173. doi:https://doi.org/10.1002/ardp.200700168
- European Regulation (EU) 2018/1481. 2018. Amending Annexes II and III to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No. 231/2012 as regards octyl gallate (E 311) and dodecyl gallate (E 312) Brussels. Official J Eur Union L 251/13-18. http://data.europa.eu/eli/reg/2018/1481/oj.
- Farooq S, Abdullah, Zhang H, Weiss J. 2021. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions. Compr Rev Food Sci Food Saf. 20:4250–4277. doi:https://doi.org/10.1111/1541-4337.12792
- Fiuza SM, Gomes C, Teixeira LJ, Girão da Cruz MT, Cordeiro MNDS, Milhazes N, Borges F, Marques MPM. 2004. Phenolic acid derivatives with potential anticancer properties-a structure-activity relationship study. Part 1: methyl, propyl and octyl esters of caffeic and gallic acids. Bioorg Med Chem. 12(13):3581–3589. doi:https://doi.org/10.1016/j.bmc.2004.04.026
- Gandhi B, Juliya J, Dileep V, Rajeswari BU, Misra S, Kak SS. 2021. Antioxidant and biological activities of novel structured monoacylglycerol derivatives with phenolic acids. Eur J Lipid Sci Technol. 123(9):2100055. doi:https://doi.org/10.1002/ejlt.202100055
- Garrido J, Gaspar A, Garrido EM, Miri R, Tavakkoli M, Pourali S, Saso L, Borges F, Firuzi O. 2012. Alkyl esters of hydroxycinnamic acids with improved antioxidant activity and lipophilicity protect PC12 cells against oxidative stress. Biochimie. 94(4):961–967. doi:https://doi.org/10.1016/j.biochi.2011.12.015
- Gaspar A, Martins M, Silva P, Garrido EM, Garrido J, Firuzi O, Miri R, Saso L, Borges F. 2010. Dietary phenolic acids and derivatives. Evaluation of the antioxidant activity of sinapic acid and its alkyl esters. J Agric Food Chem. 58(21):11273–11280. doi:https://doi.org/10.1021/jf103075r
- Hamishehkar H, Khani S, Kashanian S, Nazhad Dolatabadi JE, Eskandani M. 2014. Geno- and cytotoxicity of propyl gallate food additive. Drug Chem Toxicol. 37(3):241–246. doi:https://doi.org/10.3109/01480545.2013.838776
- Johny J, Kontham V, Veeragoni D, Misra S, Kaki SS. 2019. Bioorganic synthesis, characterization and evaluation of a natural phenolic lipid. Biotechnol Rep (Amst). 24:e00375. doi:https://doi.org/10.1016/j.btre.2019.e00375
- Kahveci D, Laguerre M, Villeneuve P. 2015. Phenolipids as new antioxidants: production, activity, and potential applications. In Moghis UA, Xuebing X, editors. Polar lipids biology, chemistry, and technology. Champaign (IL): AOCS Press. p. 185–214.
- Kikuzaki H, Hisamoto M, Hirose K, Akiyama K, Taniguchi H. 2002. Antioxidant properties of ferulic acid and its related compounds. J Agric Food Chem. 50(7):2161–2168. doi:https://doi.org/10.1021/jf011348w
- Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. 2015. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Crit Rev Food Sci Nutr. 55(2):183–201. doi:https://doi.org/10.1080/10408398.2011.650335
- Li NG, Shi ZH, Tang YP, Li BQ, Duan JA. 2009. Highly efficient esterification of ferulic acid under microwave irradiation. Molecules. 14(6):2118–2126. doi:https://doi.org/10.3390/molecules14062118
- Menezes J, Kamat SP, Cavaleiro JAS, Gaspar A, Garrido J, Borges F. 2011. Synthesis and antioxidant activity of long chain alkyl hydroxycinnamates. Eur J Med Chem. 46(2):773–777. doi:https://doi.org/10.1016/j.ejmech.2010.12.016
- Merkl R, Hrádková I, Filip V, Šmidrkal J. 2010. Antimicrobial and antioxidant properties of phenolic acids alkyl esters. Czech J Food Sci. 28(4):275–279. doi:https://doi.org/10.17221/132/2010-CJFS
- Moltke Sørensen ADM, Durand E, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, Jacobsen C. 2014. Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates. J Agric Food Chem. 62(52):12553–12562. doi:https://doi.org/10.1021/jf500588s
- Nyström L, Achrenius T, Lampi AM, Moreau RA, Piironen VA. 2007. A comparison of the antioxidant properties of steryl ferulates with tocopherol at high temperatures. Food Chem. 101(3):947–954. doi:https://doi.org/10.1016/j.foodchem.2006.02.046
- Oh WY, Shahid F. 2017. Lipophilization of resveratrol and effects on antioxidant activities. J Agric Food Chem. 65(39):8617–8625. doi:https://doi.org/10.1021/acs.jafc.7b03129
- Rabiej-Kozioł D, Krzemiński MP, Szydłowska-Czerniak A. 2020. Synthesis of steryl hydroxycinnamates to enhance antioxidant activity of rapeseed oil and emulsions. Materials. 13(20):4536. doi:https://doi.org/10.3390/ma13204536
- Rajavel T, Packiyaraj P, Suryanarayanan V, Singh SK, Ruckmani K, Devi KP. 2018. β-Sitosterol targets Trx/Trx1 reductase to induce apoptosis in A549 cells via ROS mediated mitochondrial dysregulation and p53 activation. Sci Rep. 8(1):2071. doi:https://doi.org/10.1038/s41598-018-20311-6
- Roleira FMF, Siquet C, Orrù E, Garrido EM, Garrido J, Milhazes N, Podda G, Paiva-Martins F, Reis S, Carvalho RA, et al. 2010. Lipophilic phenolic antioxidants: correlation between antioxidant profile, partition coefficients and redox properties. Bioorg Med Chem. 18(16):5816–5825. doi:https://doi.org/10.1016/j.bmc.2010.06.090
- Schär A, Liphardt S, Nyström L. 2017. Enzymatic synthesis of steryl hydroxycinnamates and their antioxidant activity. Eur J Lipid Sci Technol. 119(5):1600267. doi:https://doi.org/10.1002/ejlt.201600267
- Szydłowska-Czerniak A, Rabiej D. 2021. Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil. J Food Sci Technol. 58(7):2589–2598. doi:https://doi.org/10.1007/s13197-020-04765-z
- Szydłowska-Czerniak A, Rabiej D, Krzemiński M. 2018. Synthesis of novel octyl sinapate to enhance antioxidant capacity of rapeseed-linseed oil mixture. J Sci Food Agric. 98(4):1625–1631. doi:https://doi.org/10.1002/jsfa.8637
- Wang J, Gu SS, Pang N, Wang FQ, Pang F, Cui HS, Wu XY, Wu FA. 2014. Alkyl caffeates improve the antioxidant activity, antitumor property and oxidation stability of edible oil. PLoS One. 9(4):e95909. doi:https://doi.org/10.1371/journal.pone.0095909
- Wang S, Li Y, Meng X, Chen S, Huang D, Xia Y, Zhu S. 2021. Antioxidant activities of chlorogenic acid derivatives with different acyl donor chain lengths and their stabilities during in vitro simulated gastrointestinal digestion. Food Chem. 357:129904. doi:https://doi.org/10.1016/j.foodchem.2021.129904
- Winkler-Moser JK, Hwang HS, Bakota EL, Palmquist DA. 2015. Synthesis of steryl ferulates with various sterol structures and comparison of their antioxidant activity. Food Chem. 169:92–101. doi:https://doi.org/10.1016/j.foodchem.2014.07.119