Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14110%2F08%3A00024823" target="_blank" >RIV/00216224:14110/08:00024823 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction

Original language description

All phenolic acids bearing 3,4-dihydroxy (catechol) or 3,4,5-trihydroxy (galloyl) moiety formed chelates with ferric iron and significantly increased the rate of Fe2+ autoxidation. The carboxylate group and catechol substitution instead of galloyl moietyfacilitated the ferrous ion oxidation more effectively. Caffeic acid and protocatechuic acid, the strongest accelerators of Fe2+ autoxidation, were able to facilitate autoxidation at concentrations lower than 1% of the initial amount of Fe2+. Thereforechelates of these catecholic acids with iron displayed ferroxidase-like activity. Conversely, when we started from ferric ions, catechols partially formed ferrous ions in the presence of ferrozine. Thus, catecholic acids formed stable chelates with iron,in which ferric ion is the dominant species, but the redox cycling of iron between Fe2+ and Fe3+ in chelates probably plays a crucial role in the catalysis of ferrous iron autoxidation. Interestingly, 3-hydroxybenzoic acid, 4-hydroxybenz

Czech name

Vliv fenolových kyselin na redoxní stav železa: oxidace železnatých iontů a redukce železitých iontů

Czech description

Všechny fenolové kyseliny nesoucí 3,4-dihydroxy (katechol) or 3,4,5-trihydroxy (galloyl) skupiny tvořily chelaty s železitými ionty a významně zvyšovaly rychlost autooxidace iontů Fe2+.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2008

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

106

Issue of the periodical within the volume

2

Country of publishing house

GB - UNITED KINGDOM

Number of pages

11

Pages from-to

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UT code for WoS article

00025003840

EID of the result in the Scopus database

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