Binary combinations of natural phenolic compounds with gallic acid or with its alkyl esters: an approach to understand the antioxidant interactions

Rúa, Javier; Arriaga, Dolores de; García-Armesto, María Rosario; Busto, Félix; Valle, Pilar del

doi:10.1007/s00217-016-2838-2

Cited by 19 publications

(16 citation statements)

References 37 publications

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“…A more detailed analysis of the results from Table 5 reveals additionally an equivocal relation between the depletion of ferulic acid (the weakest antioxidant used) and the concentration of gallic acid (the strongest antioxidant used) in the measuring system: the greater the gallic acid concentration in the ternary mixture of the antioxidant, the smaller the depletion of ferulic acid. This relation may support the validity of the hypothesis assuming the regeneration of a less effective antioxidant by a more effective one [17,18]. According to Rúa et al [18], antioxidant antagonism in binary mixtures of antioxidants results from the difference in the reduction potential of individual components.…”

Section: Resultssupporting

confidence: 56%

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Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids

Olszowy

Dawidowicz

Jóźwik-Dolęba³

2019

Eur Food Res Technol

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The antagonistic effect of antioxidant properties among various mixtures of phenolic substances is the subject of numerous works and inquiries. The present study shows and discusses the antioxidant properties of binary and ternary mixtures of the chosen phenolic compounds in which additive and antagonistic antioxidant effects are observed. Gallic, ferulic and caffeic acids were applied in the experiments as model phenolic antioxidants. The antioxidant properties of these compounds and their mixtures were estimated by the ABTS method in aqueous and ethanol/aqueous solutions. The presented data proved that the observed antioxidant antagonism in the mixtures of the examined antioxidants does not result from the mutual interactions between individual mixture components but from the difference in reaction kinetics between a given antioxidant and the ABTS cation radical. The magnitude of the observed antagonism depends on mutual relations of individual components and solvent type.

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Section: Resultssupporting

confidence: 56%

“…-regeneration of a less effective antioxidant by a more effective antioxidant [17,18]; -oxidation of a more effective antioxidant by the radicals of a less effective antioxidant [17,18]; -competitive formation of antioxidant adducts [19][20][21][22], and -alteration of the microenvironment of one antioxidant by another antioxidant [17,23].…”

Section: Resultsmentioning

confidence: 99%

Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids

Olszowy

Dawidowicz

Jóźwik-Dolęba³

2019

Eur Food Res Technol

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“…was calculated according to Rúa et al [17]. e experimental antioxidant capacity (AC 1 C 2 ) of a binary mixture extract can be expressed by the following expression:…”

Section: Regeneration Percentage (X) Regeneration Percentagementioning

confidence: 99%

“…Another possible phenomenon was that one or more antioxidants in the mixture are oxidized and become a free radical which can receive electrons or hydrogen atoms donated by other antioxidants of the mixture to regenerate itself. Several authors have reported that different mixture interactions can be explained by the regeneration of one antioxidant by another [17,27,30]. A synergistic effect occurs when one (or more) less efficient molecule regenerates the more efficient one [16].…”

Section: Effect Of Mixture Index and Regeneration Percentage Onmentioning

confidence: 99%

“…Another possible phenomenon was that some compounds in the mixture could promote antagonistic effects by decreasing their stability and thus inhibiting their biological activity [49]. It was also postulated that the measured antioxidant interactions include the polarity of the interacting compounds, reaction rates of antioxidants, the efficient concentration of the antioxidants at the oxidation site, and the possible formation of antioxidant complexes [17]. According to Luís et al [50], berry mixtures containing carbonyl and hydroxyl groups have exhibited antagonistic interactions by favoring the presence of hydrogen bonds, thereby preventing hydrogen atoms from leaving and reacting with free radicals.…”

Section: Mixture Index and Regenerationmentioning

confidence: 99%

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A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

Giovagnoli-Vicuña

Pizarro

Briones-Labarca

et al. 2019

Journal of Chemistry

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Square wave voltammetry (SWV) analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of fruit mixture extracts from grape (G), lemon (L), and blueberry (B) obtained by conventional extraction, ultrasound-assisted extraction, and high hydrostatic pressure extraction. The experimental results showed antagonistic antioxidant effects in all binary mixture extracts (L-G, L-B, and G-B). In DPPH and FRAP assays, the greatest antioxidant capacity was found in the G-B mixture (108.7 and 108.8 μmol TE g−1 dry extract, respectively) obtained by high hydrostatic pressure extraction; however, there were no significant differences when measured by ultrasound-assisted extraction. For TPC and TFC assays, the greatest values were for G-B (6.67 mg GA g−1 dry extract) and L-G (1.63 mg QE g−1 dry extract), respectively. SWV experiments showed antagonistic behavior in the mixtures. Among the different ratios of the fruit mixture extracts evaluated by SWV, 1 : 1 (w/w) combination showed the greatest antagonistic antioxidant effects. SWV suggests the components of the mixture with the highest antioxidant capacity oxidize after mixing. The results indicate that the presence of natural bioactive antioxidants in fruit mixtures does not guarantee that the interactions are synergistic.

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Synergistic antioxidant activity of selected medicinal plants in Brunei Darussalam and its application in developing fortified pasta

2022

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BACKGROUND: Developing functional foods by utilizing plants can often lead to compromised sensory properties. Thus this study investigates the combination of plants to produce synergistic effects and to incorporate these plant powders into a pasta formulation without affecting its sensory acceptance. Six common Brunei medicinal plants were evaluated for their in vitro antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (IC 50 ), ferric reducing antioxidant power (FRAP) assay and 2,2 0 -azino-bis(3-ethylbenziazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Aqueous extracts of Amaranthus tricolor, Breynia androgyna, Manihot esculenta, Polygonum minus, Apium graveolens and Coriandrum sativum were prepared.RESULTS: Breynia androgyna had the highest FRAP value of 74.3 ± 5.33 mg g −1 ascorbic acid equivalents (AAE), with DPPH IC 50 antioxidant activity of 70.3 ± 3.14 ∼g mL −1 and ABTS scavenging activity of 44.0 ± 2.80 mg g −1 AAE. This correlates well with the total flavonoid, flavonol and phenolic content (50.5 mg g −1 gallic acid equivalents (GAE), 50.6 mg g −1 GAE and 24.3 mg g −1 GAE, respectively). Plant species powders were combined in pairs and evaluated for their synergistic antioxidant properties. With potential synergistic plant mixtures, fortification of these mixtures into functional food can be developed to improve its overall antioxidant capacity. Based on the synergistic IC 50 results of these mixtures, three fortified pastas were formulated by incorporating selected plant powder combinations of Amaranthus tricolor + P. minus, Apium graveolens + P. minus, and P. minus + B. androgyna into wheat pasta at 1:100 (w/w).CONCLUSION: Fortification of pasta with the plant powder blends resulted a significant increase in DPPH antioxidant activity, while successfully maintaining indistinguishable features from the control pasta, including minimal cooking loss, agreeable measure of cohesiveness, springiness and chewiness, with good overall sensory acceptability.

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Binary combinations of natural phenolic compounds with gallic acid or with its alkyl esters: an approach to understand the antioxidant interactions

Cited by 19 publications

References 37 publications

Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids

Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

Synergistic antioxidant activity of selected medicinal plants in Brunei Darussalam and its application in developing fortified pasta

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