Synthesis,Characterization and Free Radical Scavenging Properties of Rosmarinic Acid Fatty Esters |
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| Authors: | Jérôme Lecomte Luis Javier López Giraldo Mickaël Laguerre Bruno Baréa Pierre Villeneuve |
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| Affiliation: | (1) CIRAD, UMR IATE, 34398 Montpellier, France;(2) Department of Food Science, Chenoweth Laboratory, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA;(3) Department of Chemical Engineering, Industrial University of Santander, Bucaramanga, Colombia |
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| Abstract: | Abstract The hydrophobation of rosmarinic acid with saturated aliphatic primary alcohols of various chain lengths (methanol to eicosanol)
was achieved via an acid-catalyzed esterification in the presence of a highly acidic sulfonic resin. The resulting alkyl rosmarinates
were isolated, characterized and their global free radical scavenging activity was determined by the 2,2-diphenyl-1-picrylhydrazyl
method in the stationary state. Only the dodecyl ester showed a stronger activity than rosmarinic acid. |
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