. . . . . "[2DCBD3BB7B50]" . . "US - Spojen\u00E9 st\u00E1ty americk\u00E9" . . . . "303508" . . . "57" . . "The antioxidant activity of three naturally occurring phenolic acids, caffeic (CaA), ferulic (FeA), and p-coumaric acid (CoA), and a synthetic compound, propyl gallate (PG), was evaluated in a foodrelated model system, a liposome dispersion of marine polyunsaturated fatty acids. Oxidation was induced by two different prooxidants, free iron ions and bovine hemoglobin (Hb). Continuous measurement of oxygen uptake was used to quantify the rate of lipid oxidation at steady state. Free iron-induced oxidation was reduced in the following order: PG > FeA > CoA. Caffeic acid worked as a prooxidant and increased the oxidation rate by a factor of 9. For Hb-induced oxidation, the relative efficiency was PG > CaA ~ FeA >> CoA. The antioxidant activity was also evaluated by four antioxidant capacity assays. In the Folin-Ciocalteu, ferric reducing/antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays, the antioxidant activity followed the sequence PG > CaA > FeA > CoA. The order for the 2,2" . "26310" . "1"^^ . "0021-8561" . "The antioxidant activity of three naturally occurring phenolic acids, caffeic (CaA), ferulic (FeA), and p-coumaric acid (CoA), and a synthetic compound, propyl gallate (PG), was evaluated in a foodrelated model system, a liposome dispersion of marine polyunsaturated fatty acids. Oxidation was induced by two different prooxidants, free iron ions and bovine hemoglobin (Hb). Continuous measurement of oxygen uptake was used to quantify the rate of lipid oxidation at steady state. Free iron-induced oxidation was reduced in the following order: PG > FeA > CoA. Caffeic acid worked as a prooxidant and increased the oxidation rate by a factor of 9. For Hb-induced oxidation, the relative efficiency was PG > CaA ~ FeA >> CoA. The antioxidant activity was also evaluated by four antioxidant capacity assays. In the Folin-Ciocalteu, ferric reducing/antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays, the antioxidant activity followed the sequence PG > CaA > FeA > CoA. The order for the 2,2"@en . "I, Z(MSM0021630501)" . "Kristinov\u00E1, V\u011Bra" . "Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants" . "RIV/00216305:26310/09:PU87826!RIV12-MSM-26310___" . . "9"^^ . "Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants"@en . "1"^^ . . . "JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY" . . "Phenolic antioxidants, lipid oxidation, iron, hemoglobin, oxygen uptake"@en . "2009" . "RIV/00216305:26310/09:PU87826" . . . "Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants"@en . "Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants" .