Effect of thermal sterilization on ferulic, coumaric and cin…
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- DOI 10.1002/jsfa.5695
- PMID https://pubmed.ncbi.nlm.nih.gov/22522234
- OpenAlex ID W2127662671
- Type Article
- Language EN
- Published 23 Apr 2012
- Volume 92 (13)
- Pages 2715–2720
- Source Journal of the Science of Food and Agric…
- Publisher Wiley
- FWCI 1.59
- Countries 1
- Institutions 1
- Added 10 Oct 2025
- Updated 26 Sep 2026
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Effect of thermal sterilization on ferulic, coumaric and cinnamic acids: dimerization and antioxidant activity
Article 2012 EN
BACKGROUND: Some phenolic compounds, such as ferulic acid and p-coumaric acid, exist in the form of free acids, in fruits, rice, corn and other grains. Thermal treatment (121 °C at 15-17 psi) for different times on ferulic, p-coumaric and cinnamic acids as well as equimolar mixtures of these acids was investigated. RESULTS: Ferulic and p-coumaric acids underwent decarboxylation, yielding dimeric p…
33
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7
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1.59
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7 authors| # | Author | Institutions | ORCID |
|---|---|---|---|
| 1 | Daniel Arrieta‐Báez | Instituto Politécnico Nacional (MX) | |
| 2 | Lidia Dorantes‐Álvarez Corresponding | Instituto Politécnico Nacional (MX) | |
| 3 | María del Rocío Martínez Torres | Instituto Politécnico Nacional (MX) | |
| 4 | L. Gerardo Zepeda | Instituto Politécnico Nacional (MX) | |
| 5 | María Eugenia Jaramillo‐Flores | Instituto Politécnico Nacional (MX) | |
| 6 | Alicia Ortiz‐Moreno | Instituto Politécnico Nacional (MX) | |
| 7 | Gerardo Aparicio‐Ozores | Instituto Politécnico Nacional (MX) |
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