Membrane peroxidation: Inhibiting effects of water- soluble antioxidants on phospholipids of different charge types

Barclay, L. R. C.; Vinqvist, Melinda R.

doi:10.1016/0891-5849(94)90193-7

Cited by 144 publications

(105 citation statements)

References 34 publications

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“…12, 49,58,81 The following example illustrates the importance of partitioning behaviour for testing and predicting effectiveness of antioxidants in complex food systems. A patented formulation consisting of a mixture of ascorbic acid, soy lecithin and tocopherols (the A/L/T system) 84 performed as an effective synergistic antioxidant in bulk oil on the basis of Rancimat tests.…”

Section: Composition Of the Test System Interfacial Phenomena And Antmentioning

confidence: 98%

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Frankel

Meyer

2000

J. Sci. Food Agric.

960

650

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The activity of antioxidants in foods and biological systems is dependent on a multitude of factors, including the colloidal properties of the substrates, the conditions and stages of oxidation and the localisation of antioxidants in different phases. When testing natural antioxidants in vitro, it is therefore important to consider the system composition, the type of oxidisable substrate, the mode of accelerating oxidation, the methods to assess oxidation and how to quantify antioxidant activity. Antioxidant effectiveness is also determined by the heterogeneity and heterophasic nature of the system, the type of lipid substrate, including its physicochemical state and degree of unsaturation, the types of initiators, notably transition metals, other components and their possible interaction. For this reason there cannot be a short-cut approach to determining antioxidant activity. Each evaluation should be carried out under various conditions of oxidation, using several methods to measure different products of oxidation. Because most natural antioxidants and phytochemicals are multifunctional, a reliable antioxidant protocol requires the measurement of more than one property relevant to either foods or biological systems. Several recent studies on natural phytochemical compounds produced con¯icting results because non-speci®c one-dimensional methods were used to evaluate antioxidant activity. There is a great need to standardise antioxidant testing to minimise the present chaos in the methodologies used to evaluate antioxidants. Several methods that are more speci®c should be used to obtain chemical information that can be related directly to oxidative deterioration of food and biological systems.

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Section: Composition Of the Test System Interfacial Phenomena And Antmentioning

confidence: 98%

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Frankel

Meyer

2000

J. Sci. Food Agric.

960

650

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“…Studies of antioxidant radicals via ESR provide data on the electron delocalization within the antioxidant, which can be correlated with antioxidant activity, although not always with very good agreement with inhibition studies 18 . Spin traps have been themselves examined as potential antioxidants, and have been used to attempt to trap peroxyl species for study 116 . However, trapped peroxyl species are not very stable and carboncentered radicals have been preferentially trapped, even though in some studies other techniques (e.g.…”

Section: Reaction Of Phenolic Antioxidants With Other Radical Sitesmentioning

confidence: 99%

Phenols as Antioxidants

Ross

Barclay

Vinqvist

2009

Patai's Chemistry of Functional Groups

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“…Centrifugal ultratiltration was used to investigate the influence of different parameter (pH, ionic strength and surfactant) on the partition of antioxidants into the lipid phase of surfactant solution and emulsions. Ultrafiltration techniques have already been used in several partition studies, applying different charged and non charged surfactants [6,14,151. Antioxidants investigated, that are naturally occuring in plants, include ferulic acid, caffeic acid, catechin, thymol and gallic acid.…”

Section: Introductionmentioning

confidence: 99%

Partition behaviour of antioxidative phenolic compounds in heterophasic systems

1996

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Differences in the efficiency of antioxidants in dispersed lipid systems may be related to the differential solubility of the antioxidants within the physically distinct phases of colloidal food systems. This study determined the partitioning of antioxidants in water/oil systems, surfactant solutions (dodecyltrimethylammonium bromide, DTABr, sodium dodecylsulfate, SDS, polyoxyethylenesorbitan monolaurate, Tween 20). and emulsions. There were significant differences in the partition of the antioxidants between oil, water and interfacial phases both as a function of pH and surfactant. The proportions of hydrophilic antioxidants (ferulic acid, caffeic acid, gallic acid, propyl gallate, catechin and Trolox) showed significant decreases in the aqueous phase when lowering the pH from 7.0 to 3.0 in Tween 20 emulsions. DTABr lowered the proportion of all antioxidants in the unbuffered aqueous phase to a higher extent than SDS or Tween 20. Changing the ionic strength (5mM NaCl to 50mM NaCl) did not cause significant differences in waterloil systems. Therefore, the effectiveness of hydrophilic antioxidants in heterophasic systems is influenced by their partition into the different phases of water/oil, surfactant and emulsion systems.Verteilungsverhalten antioxidativer phenolischer Verbindungen in heterophasigen Systemen. Unterschiede in der Wirksamkeit von Antioxidantien in dispergierten Lipid-Systemen konnen auf die unterschiedliche Loslichkeit der Antioxidantien in den physikalischen Phasen von kolloid strukturierten Lebensmittel-Systemen zuriickzufuhren sein. Es wird die Verteilung von Antioxidantien in Wasser/OlSystemen, Tensid-Losungen (Dodecyltrimethylammoniumbromid (DTABr), Natriumdodecylsulfat (SDS), Polyoxyethylensorbitanmonolaurat (Tween 20)) und Emulsionen untersucht. Es wurden signifikante Unterschiede bei der Verteilung der Antioxidantien zwischen 01, Wasser und den Grenzphasen in Abhangigkeit von pH-Wert und Tensid festgestellt. Der Anteil hydrophiler Antioxidantien (Ferulasaure, Kaffeesaure, Gallussaure, Propylgallat, Catechin und Trolox) zeigte in Tween 20-Emulsionen bei Erniedrigung des pH-Wertes von 7, O auf 3,O eine signifikante Abnahme in der waDrigen Phase. DTABr verringerte den Anteil aller Antioxidantien in der ungepufferten wal3rigen Phase in starkerem AusmaD als SDS oder Tween 20. Die Anderung der Ionenkonzentration von 5mM NaCI auf 5OmM NaCl ergab in Wasser/Ol-Systemen keine signifikanten Unterschiede. Die Wirksamkeit hydrophiler Antioxidantien in heterophasigen Systemen wird somit durch ihre Verteilung auf die verschiedenen Phasen von Wasser/Ol-, Tensid-und Emulsionssystemen beeinflult.

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Membrane peroxidation: Inhibiting effects of water- soluble antioxidants on phospholipids of different charge types

Cited by 144 publications

References 34 publications

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Phenols as Antioxidants

Partition behaviour of antioxidative phenolic compounds in heterophasic systems

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