Effect of Molecular Structure of Phenolic Families as Hydroxycinnamic Acids and Catechins on Their Antioxidant Effectiveness in Minced Fish Muscle

Medina, Isabel; Gallardo, José Manuel; González, M. Jesús; Lois, Salomé; Hedges, Nick

doi:10.1021/jf063498i

Cited by 134 publications

(111 citation statements)

References 33 publications

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“…These results are in agreement with previously reported studies in which the capacity for donating electrons seems to play a more significant role in stabilizing the antioxidant efficiency of hydroxycinnamic acids than the ability for chelating metals 17 . The above results can be explained in terms of the structure: the morpholine NH + proton in 1-HCl can be easily transferred to interrupt the chain reactions of free radicals, which are responsible for lipid oxidation.…”

Section: Anti-oxidant Analysissupporting

confidence: 94%

Structural study and antioxidant activity determination of (2E)-N-[2-(morpholin-4-yl)ethyl]-cinnamanilide

Vélez-González¹,

Ortegón-Reyna²,

Ramos-Organillo³

et al. 2007

Arkivoc

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Herein we report the structural study and antioxidant activity of (2E)-N-[2-(morpholin-4-yl) ethyl)-cinnamanilide (1) and its salt (1-HCl). Compound 1 crystallizes as orthorhombic P bca system while its salt is monoclinic P2 1 /n. The supramolecular structures are held in shape by classical (D-H⋅⋅⋅A) and non classical (C-H⋅⋅⋅A) interactions. The antioxidant capability of both compounds shows a structural relationship, compound 1 has moderate capability, meanwhile compound 1-HCl increases its properties owing to the presence of N-H + in the structure.

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Section: Anti-oxidant Analysissupporting

confidence: 94%

Structural study and antioxidant activity determination of (2E)-N-[2-(morpholin-4-yl)ethyl]-cinnamanilide

Vélez-González¹,

Ortegón-Reyna²,

Ramos-Organillo³

et al. 2007

Arkivoc

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“…The result indicated that the extract could easily donate the electron to Fe (III) most effectively, thus reducing it to Fe (II). The reducing capacity measures the ease of the compounds in donating electrons (Medina et al 2007). Absolute ethanol (100 %) exhibited the similar capacity of extracting antioxidative compound with FRAP to water (P <0.05).…”

Section: Ferric Reducing Antioxidant Power (Frap)mentioning

confidence: 98%

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

et al. 2012

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Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents were determined for antioxidative activities using different assays. The highest yield (3.4-4.0%) was obtained when water was used as an extraction solvent, compared with all ethanolic extracts used (1.2-2.0 %) (P<0.05). Much lower chlorophyll content was found in the water extract. When hot water was used, the resulting extract contained lower total phenolic and mimosine contents (P<0.05). In general, 60-80 % ethanolic extracts had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity than water extracts (P<0.05). When brown lead seed was dechlorophyllised prior to extraction, the water extract had slightly increased yield with lower chlorophyll content. Nevertheless, prior chlorophyll removal resulted in the increase in antioxidative activities but lower total phenolic and mimosine contents (P<0.05). Generally, phenolic compounds and mimosine were more released when water was used as the extraction solvent, while the lower amount of chlorophyll was extracted. Oven-drying exhibited the negative effect on antioxidative activities and mimosine content. The higher antioxidative activities with concomitant higher total phenolic and mimosine contents were found in water extract dried by freeze drying. Thus, extraction solvent, dechlorophyllisation and drying methods directly influenced the yield and antioxidative activity of lead seed extract.

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“…Ferric reducing power assay is developed for direct test of total antioxidant power of compounds, measuring electron-donating ability (Benzie and Strain, 1999). According to Medina et al (2007), correlations between reducing power of hydroxycinnamic acids and rate of generation of TBARS, and peroxides during oxidation of minced mackerel muscle were -0.96 and -0.97, respectively. And they concluded that electron-donating ability seems to play an important role for antioxidant efficiency of phenolics.…”

Section: Reducing Powermentioning

confidence: 99%

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Park¹,

Chin²

2010

Korean Journal for Food Science of Animal Resources

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The objective of this study was to evaluate the pre-heating treatment effects on the antioxidant properties of ethanolic garlic and onion extracts. Garlic and onion with or without heating (100 o C, 30 min) were extracted with ethanol, and the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, iron chelating ability, reducing power, and antioxidant activity in a linoleic acid emulsion system were evaluated. Garlic (41%) had a higher drying yield than onion (11%). Regardless of pre-heating, ethanol extracts of onion resulted in an approximately 25-fold higher yield than those of garlic. Thermal treatment before extraction decreased the levels of ethanol-soluble phenolics for both garlic and onion. Regardless of pre-heating, the radical scavenging abilities of ethanol extracts from garlic were greater than the ethanol extracts from onion. The iron chelating abilities of ethanol extracts from fresh and heated garlic were 85 and 81% at 10 mg/mL, respectively, whereas those of onion extracts were 10 and 9% at the same concentration, respectively. However, no differences in reducing power between garlic and onion extracts were observed. Both garlic and onion inhibited the formation of hydroperoxide in linoleic acid emulsion systems when ethanol was used as a solvent. Overall, garlic extracts had greater antioxidant activity than onion extracts, and the antioxidant activity of garlic and onion extracts were not significantly affected by thermal treatment.

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Effect of Molecular Structure of Phenolic Families as Hydroxycinnamic Acids and Catechins on Their Antioxidant Effectiveness in Minced Fish Muscle

Cited by 134 publications

References 33 publications

Structural study and antioxidant activity determination of (2E)-N-[2-(morpholin-4-yl)ethyl]-cinnamanilide

Structural study and antioxidant activity determination of (2E)-N-[2-(morpholin-4-yl)ethyl]-cinnamanilide

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

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