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Antioxidative and Bactericidal Properties of Phenolic Compounds in Rapeseeds

✍ Scribed by Nowak, H. ;Kujawa, K. ;Zadernowski, R. ;Roczniak, B. ;KozŁowska, Halina

Publisher
John Wiley and Sons
Year
1992
Weight
295 KB
Volume
94
Category
Article
ISSN
0931-5985

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✦ Synopsis

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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