Publication detail

Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants

KRISTINOVÁ, V.

Original Title

Type

journal article - other

Language

English

Original Abstract

The antioxidant activity of three naturally occurring phenolic acids, caffeic (CaA), ferulic (FeA), and p-coumaric acid (CoA), and a synthetic compound, propyl gallate (PG), was evaluated in a foodrelated model system, a liposome dispersion of marine polyunsaturated fatty acids. Oxidation was induced by two different prooxidants, free iron ions and bovine hemoglobin (Hb). Continuous measurement of oxygen uptake was used to quantify the rate of lipid oxidation at steady state. Free iron-induced oxidation was reduced in the following order: PG > FeA > CoA. Caffeic acid worked as a prooxidant and increased the oxidation rate by a factor of 9. For Hb-induced oxidation, the relative efficiency was PG > CaA ~ FeA >> CoA. The antioxidant activity was also evaluated by four antioxidant capacity assays. In the Folin-Ciocalteu, ferric reducing/antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays, the antioxidant activity followed the sequence PG > CaA > FeA > CoA. The order for the 2,20-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) assay was found to be PG > CoA ~ FeA > CaA. The assays mainly reflected reducing abilities of the compounds. This work reports that in addition to the differences in the chemical structure of antioxidants, the antioxidant activity of phenolic compounds depends also upon the type of prooxidant.

Keywords

Phenolic antioxidants; lipid oxidation; iron; hemoglobin; oxygen uptake

Authors

KRISTINOVÁ, V.

RIV year

2009

Released

9. 10. 2009

Publisher

ACS

ISBN

0021-8561

Periodical

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Year of study

2009

Number

State

United States of America

Pages from

10377

Pages to

10385

Pages count

BibTex

@article{BUT49785,
  author="Věra {Kristinová}",
  title="Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants",
  journal="JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY",
  year="2009",
  volume="2009",
  number="57",
  pages="10377--10385",
  issn="0021-8561"
}