Caffeic Acid as Antioxidant in Fish Muscle: Mechanism of Synergism with Endogenous Ascorbic Acid and α-Tocopherol

Abstract

In an emulsion of corn oil in water with the addition of caffeic acid (Caf-OH) and alpha-tocopherol (alpha-TOH), Caf-OH was found to be very active in delaying lipid oxidation without affecting significantly the kinetics for alpha-TOH degradation. In contrast, Caf-OH addition to fish muscle retarded both the degradation of endogenous alpha-TOH and the propagation of lipid oxidation, measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), with increasing effect with increasing Caf-OH addition (55.5-555.1 micromol/kg). Electron spin resonance (ESR) spectroscopy confirmed a higher capacity of Caf-OH to regenerate alpha-TOH via reduction of the alpha-tocopheroxyl radical compared to other cinnamic acid derivatives (o-coumaric, ferulic, and chlorogenic acids). Degradation of endogenous ascorbate (AscH(-)) was accelerated at higher concentration of Caf-OH in fish tissue, suggesting a role of AscH(-) in the regeneration of Caf-OH. These results indicate that the antioxidant mechanism of Caf-OH implies the protection of endogenous alpha-TOH localized in tissue membranes where lipid oxidation is initiated and, at the same time, Caf-OH regeneration by the endogenous AscH(-). These combined effects result in a stronger antioxidant protection against lipid oxidation by favoring, as a final point, the protection of alpha-TOH, which is suggested as the last defense of fish muscle against lipid oxidation.

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

“…Oil heated alone significantly lost the ability to scavenge radicals, which was in turn well maintained in the system with GCE (work in progress). The next step in this research direction should be therefore answering the question whether the synergistic effect of tocopherols with hydroxycinnamic acids [38], or the compounds arising from the degradation of oil and GCE components heated together have major influence on the high antioxidant activity of such a system. The obtained results in terms of relatively high antioxidant activity of heated systems confirmed the research of Charurin et al [39].…”

Review: In vivo and postmortem effects of feed antioxidants in livestock: a review of the implications on authorization of antioxidant feed additives

“…Such factors include: consumption of high-PUFA or rancid diet; intake of mycotoxins, heavy metals, fungicides and pesticides; nutritional deficiency such as selenium; pathogenic infections; stress-related practices such as weaning, vaccination and transportation; exposure to ionizing radiation; animal's production status such as early lactation; and heat stress. Furthermore, once animals are slaughtered, there is concomitant loss of efficiency in the biological antioxidant system, which together with other post-slaughter conditions (Morrissey et al, 1998) result in the onset of lipid deterioration in muscle tissues and consequent oxidative rancidity in meat products (Iglesias et al, 2008).…”

“…Example of such redox cooperation is the ability of terminal hydrophilic ascorbic acid to repair oxidized tocopheroxyl radical of vitamin E in order to allow vitamin E perform its antioxidant function again (Buettner, 1993). Similarly, Iglesias et al (2008) demonstrated that exogenous phenolic compound, grape procyanidins, had the ability to repair oxidized α-tocopherol and delay the depletion of ascorbic acid in the muscle tissues of fish. Thus, this highlights the importance of supplementing livestock with both groups of antioxidants to enhance duality of action which has proven to have synergistic effects.…”

Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products

“…In this context, it has been found that natural antioxidants such as hydroxycinnamic acids could successfully delay lipid oxidation in minced fish muscle (Iglesias, Pazos, Andersen, Skibsted, & Medina, 2009;Medina, Gallardo, González, Lois, & Hedges, 2007;Medina, González, Iglesias, & Hedges, 2009). Particularly natural extracts from plants and herbs as pears, basil, and coffee, rich sources of caffeic acid and its derivative caffeic acid phenethyl ester, are being commercialized for their use as nutraceuticals and food supplements.…”