Antioxidant Activity of Piceatannol in Canola Oil was written by He, Wen-Sen;Rui, Jiaxin;Wang, Qingzhi;Chen, Zhen-Yu. And the article was included in European Journal of Lipid Science and Technology in 2021.Application In Synthesis of (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol This article mentions the following:
Piceatannol has shown to be a strong antioxidant in vivo, however, its ability to suppress lipid oxidation in foods has not been examined The present study is to examine the antioxidant effect of piceatannol on heated canola oil compared with that of butylated hydroxytoluene (BHT). The oxidation of canola oil is conducted at 60, 90, 120, and 150°C by monitoring the depletion of oxygen, the decrease in unsaturated fatty acids, and the changes of primary and secondary oxidation products. Results demonstrated that piceatannol can suppress lipid oxidation of canola oil in a dose-dependent manner with its effect being more effective than BHT. Practical Applications: Lipid oxidation is a major factor in the deterioration of food quality. Synthetic antioxidants, such as BHT and butylated hydroxyanisole, are used to inhibit oxidation in foods, but their safety has been always concerned. Piceatannol has exhibited a strong antioxidant activity to attenuate lipid oxidation and it should be further explored for use as a natural antioxidant in foods. In the experiment, the researchers used many compounds, for example, (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol (cas: 10083-24-6Application In Synthesis of (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol).
(E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol (cas: 10083-24-6) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Application In Synthesis of (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts