Identification of the roasting reaction products of ferulic and sinapic acids and their xanthine oxidase inhibitory activity.

The roasting reaction products of ferulic and sinapic acids were analyzed using high-performance liquid chromatography (HPLC) and their constituent compounds were isolated. Structural analysis revealed that the major compounds were oligomers of the corresponding 4-vinylphenols. The xanthine oxidase (XO) inhibitory activity of the isolated compounds was also measured. Moderate XO inhibitory activity of some oligomers afforded from ferulic acid was observed.

Identification of a polyphenol and its antioxidant properties from the roasting reaction of alginic acid.

The radical scavenging activity of marine polysaccharides was enhanced by their high-temperature treatment (roasting reaction model). The product obtained from alginic acid exhibited maximum activity, and a radical scavenger, alginetin, was identified in the product. Its antioxidant activities were examined by chemical methods, which confirmed that it possessed a stoichiometrically greater antioxidant capacity than that of Trolox.