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• W2017349476 abstract "The hydroxylation process for methoxy- and hydroxy-benzoic acids (MBA, HBA) induced by γ-radiation is compared. 2-, 3-, and 4-methoxybenzoic acid as well as 3-hydroxybenzoic acid have been irradiated in N 2 O and aerated solutions up to 1.5 kGy. The products were analyzed by HPLC. The results for 2- and 4-HBA have been taken from literature data. The OH · -adduct distribution is generally the same for the hydroxy- as well as for the methoxy-benzoic acid isomers. With both 4-HBA and 4-MBA more than 65% C3-adducts and about 15% C4-adducts are formed, which could be proved by their reactions with K 3 Fe(CN) 6 . Oxidation of the nonipso-adducts of 3-HBA and 3-MBA results in 84 and 87% of the corresponding phenols. Whereas in N 2 O-saturated solutions only part of the OH · -radicals leads to substrate decomposition, in the presence of air, the degradation of both kinds of compounds is equivalent to [OH · ]. The nonipso OH · -adducts of the HBAs are converted into 68–77% hydroxylation products. With the MBAs, the hydroxylation process is [Formula: see text] 10%. This is attributed to different decay pathways of the peroxyl radicals, intermediates formed by O 2 addition to the OH · -adducts. The hydroxyperoxycyclohexadienyl radicals of the HBAs decay mainly by HO 2 · elimination to the corresponding phenols, those of the MBAs decay predominantly by fragmentation of the benzene ring, yielding to nonidentified aliphatic products. The replacement of -OCH 3 by -OH is practically not influenced by the presence of oxygen, it increases in the sequence 3-MBA < 4-MBA < 2-MBA. For 2-MBA, yields of more than 15% are obtained. Both processes, hydroxylation as well as demethoxylation, might be of importance for the recognition of radiolytical changes in foodstuff.Key words: γ-radiolysis, methoxybenzoic acids, hydroxybenzoic acids, phenolic acids, food components, reaction mechanisms, product analysis, HPLC analysis." @default.
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• W2017349476 title "Demethoxylation and hydroxylation of methoxy- and hydroxybenzoic acids by OH-radicals. Processes of potential importance for food irradiation" @default.
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• W2017349476 doi "https://doi.org/10.1139/v01-058" @default.
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