Radicals from one-electron oxidation of 4-hydroxycinnamate, ferulate and 3,4-dihydroxycinnamate have been formed by reaction with the oxidising triplet state of duroquinone. All three compounds react with triplet duroquinone with second order rate constants close to the diffusion-controlled limit. The identity of the resulting radicals is confirmed by observation of their characteristic visible absorption spectra. Time-resolved resonance Raman (TR3) spectra of the radical from 4-hydroxycinnamate were measured using a probe laser wavelength of 600 run, to be in resonance with the long wavelength absorption band of the radical. The TR3 spectra contain prominent bands ascribed to the C-O and ring C-C stretching vibrations. The spectra are interpreted as indicating strong delocalisation of the radical site to the double bond in conjugation with the aromatic ring in 4-hydroxycinnamate. This contributes to the low reduction potential of the radical and the antioxidant properties of hydroxycinnamates.
机构:
RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USARUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USA
Chen, JH
Ho, CT
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机构:
RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USARUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USA
机构:
RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USARUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USA
Chen, JH
Ho, CT
论文数: 0引用数: 0
h-index: 0
机构:
RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USARUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW JERSEY AGR EXPT STN, NEW BRUNSWICK, NJ 08903 USA