Abstract
The effect of four esters of caffeic acid, caffeic acid methanol ester (CAME), caffeic acid ethanol ester (CAEE), caffeic acid isopropyl ester (CAIPE) and caffeic acid phenethyl ester (CAPE) on intracellular oxidation, vitality and viability of the yeast Saccharomyces cerevisiae as a model eukaryotic organism was investigated. Results showed that each ester showed its own behavior at the concentrations tested. For CAPE, CAIPE and CAEE decreased intracellular oxidation and simultaneously increased cellular vitality with no changes in cellular viability compared to the control were determined. Additionally, a combination of CAIPE or CAPE with ethanolic propolis extract was observed to be more effective in decreasing intracellular oxidation compared to propolis extract alone.
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