Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying

Catel, Yohann; Aladedunye, Felix; Przybylski, Roman

doi:10.1007/s11746-011-1889-6

Cited by 9 publications

(3 citation statements)

References 31 publications

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“…The antioxidant activity determined was 3.00 ± 0.30 μM Trolox equivalents/μM caffeic acid. This value is within the range of results obtained in previous studies. − …”

Section: Resultssupporting

confidence: 89%

The Role of Cyclodextrins in ORAC-Fluorescence Assays. Antioxidant Capacity of Tyrosol and Caffeic Acid with Hydroxypropyl-β-Cyclodextrin

García-Padial

Martínez-Ohárriz

Navarro-Blasco

et al. 2013

J. Agric. Food Chem.

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Tyrosol and caffeic acid are biophenols that contribute to the beneficial properties of virgin olive oil. The influence of hydroxypropyl-β-cyclodextrin (HPβ-CD) on their respective antioxidant capacities was analyzed. The ORAC antioxidant activity of tyrosol (expressed as μM Trolox equivalents/μM Tyrosol) was 0.83 ± 0.03 and it increased up to 1.20 ± 0.11 in the presence of 0.8 mM HPβ-CD. However, the ORAC antioxidant activity of caffeic acid experienced no change. The different effect of HPβ-CD on each compound was discussed. In addition, the effect of increasing concentrations of different cyclodextrins in the development of ORAC-fluorescence (ORAC-FL) assays was studied. The ORAC signal was higher for HPβ-CD, followed by Mβ-CD, β-CD, γ-CD and finally α-CD. These results could be explained by the formation of inclusion complexes with fluorescein.

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“…The antioxidant activity determined was 3.00 ± 0.30 μM Trolox equivalents/μM caffeic acid. This value is within the range of results obtained in previous studies. − …”

Section: Resultssupporting

confidence: 89%

The Role of Cyclodextrins in ORAC-Fluorescence Assays. Antioxidant Capacity of Tyrosol and Caffeic Acid with Hydroxypropyl-β-Cyclodextrin

García-Padial

Martínez-Ohárriz

Navarro-Blasco

et al. 2013

J. Agric. Food Chem.

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“…The key goal of this study was to determine if new lipid antioxidants exert any detrimental effects on human cells and tissues. In the present studies, we focused on four of the recently reported novel antioxidants: trolox trihydroxybenzoate (1a) 12 ; trolox 3,5-dimethoxy-4-hydroxycinnamate (1b) 13 ; and derivatives of dihydrocaffeic acid amide, (2a) and (2b) 10 (Fig. 1).…”

Section: Resultsmentioning

confidence: 99%

Novel antioxidants are not toxic to normal tissues but effectively kill cancer cells

Kovalchuk

Aladedunye

Rodriguez-Juarez

et al. 2013

Cancer Biology & Therapy

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Free radicals are formed as a result of cellular processes and play a key role in predisposition to and development of numerous diseases and of premature aging. Recently, we reported the syntheses of a number of novel phenolic antioxidants for possible application in food industry. In the present study, analyses of the cellular processes and molecular gene expression effects of some of the novel antioxidants in normal human tissues and in cancer cells were undertaken. Results indicated that whereas the examined antioxidants showed no effects on morphology and gene expression of normal human oral and gingival epithelial tissues, they exerted a profound cell killing effect on breast cancer cells, including on chemotherapy-resistant breast cancer cells and on oral squamous carcinoma cells. Among the tested antioxidants, N-decyl-N-(3-methoxy-4-hydroxybenzyl)-3-(3,4-dihydroxyphenyl) propanamide and N-decyl-N-(3,5-dimethoxy-4-hydroxybenzyl)-3-(3,4-dihydroxyphenyl) propanamide were the most promising, with excellent potential for cancer treatment. Moreover, our gene expression databases can be used as a roadmap for future analysis of mechanisms of antioxidant action.

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“…Samples are heated at 185 ± 5°C with mixing for 2 h. The validity of the test was assessed by analysis of total polar compounds and of the amounts of residual tocopherols and comparison of results with those obtained in assays on commercial fryers . The method has been later applied to assess the activity of novel phenolic antioxidants prepared from Trolox under frying conditions .…”

Section: Evaluation Of Antioxidant Efficacy In Fryingmentioning

confidence: 99%

Antioxidants in frying: Analysis and evaluation of efficacy

Márquez‐Ruiz

Méndez

Velasco

2014

Euro J Lipid Sci & Tech

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The action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because availability of air is lower and variable, and both oxidation and thermal reactions are simultaneously involved. This review is focused on the analysis and evaluation of efficacy of antioxidants in frying. Specific aspects of the action of natural and synthetic antioxidants at high temperature are discussed, and the most important methods used for the analysis of antioxidants and their efficacy are described. Addition of dimethylpolysiloxane (DMPS) was highly protective during discontinuous frying. Figure shows formation of polar compounds in high‐linoleic sunflower oil (HLSO) and high‐oleic sunflower oil (HOSO) with and without DMPS during discontinuous frying of potatoes at 180°C. Oil degradation was remarkedly decreased by DMPS addition since it is specifically active during the period in which the oil is not protected from the penetration of oxygen by the steam water from the fried food.

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Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying

Cited by 9 publications

References 31 publications

The Role of Cyclodextrins in ORAC-Fluorescence Assays. Antioxidant Capacity of Tyrosol and Caffeic Acid with Hydroxypropyl-β-Cyclodextrin

The Role of Cyclodextrins in ORAC-Fluorescence Assays. Antioxidant Capacity of Tyrosol and Caffeic Acid with Hydroxypropyl-β-Cyclodextrin

Novel antioxidants are not toxic to normal tissues but effectively kill cancer cells

Antioxidants in frying: Analysis and evaluation of efficacy

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