Antioxidative and Bactericidal Properties of Phenolic Compounds in Rapeseeds |
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| Authors: | H. Nowak,K. Kujawa,R. Zadernowski,B. Roczniak,Halina Koz&#x owska |
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| Affiliation: | H. Nowak,K. Kujawa,R. Zadernowski,B. Roczniak,Halina KozŁowska |
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| Abstract: | Antioxidative and bactericidal properties were investigated in isolated and fractionated phenolic compounds of rapeseeds. Among the investigated groups of compounds (phenolic acids, sinapine and the products of its hydrolysis) phenolic acids, and especially sinapic acid, were found to be the most active. Due to valuable properties of these compounds they can be considered to be applied for food and fodder preserving. |
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