Laguerre et al. (2008) developed an assay to assess antioxidant
effectiveness in an emulsion system denominated conjugated autoxidizable triene (CAT) assay. The CAT values for the different caffeates had been assessed by Sørensen et al. (2013) and the most effective ones were octyl caffeate and dodecyl caffeate, whereas
the antioxidant capacity of the caffeates collapsed beyond twelve
carbon chain length (C12). This behaviour is similar to that found
for the mayonnaise emulsions; however, in mayonnaises there were almost no differences between C4, C8 and C12. Nevertheless,these findings do not explain the antioxidant efficiency of these phenolipids in milk or simple o/w emulsions (using citrem as emulsifier)