Antioxidant and antimicrobial activity of linseed lignans and phenolic acids

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43914291" target="_blank" >RIV/60461373:22330/17:43914291 - isvavai.cz</a>

Alternative codes found

RIV/26784246:_____/17:N0000013 RIV/26722861:_____/17:N0000067

Result on the web

<a href="https://link.springer.com/article/10.1007/s00217-017-2871-9" target="_blank" >https://link.springer.com/article/10.1007/s00217-017-2871-9</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-017-2871-9" target="_blank" >10.1007/s00217-017-2871-9</a>

Result language

angličtina

Original language name

Antioxidant and antimicrobial activity of linseed lignans and phenolic acids

Original language description

In this study, we present antioxidant and antimicrobial activity of isolated lignans freed of other bioactive compounds in comparison with dominant phenolic acids. The combinations of screw pressing, solvent extractions, acid-catalysed hydrolysis and flash chromatography were used to describe and isolate linseed phenolic compounds. Secoisolariciresinol, ferulic, p-coumaric and caffeic acids were the most abundant ones while salicylic, gentisic, dihydro-p-coumaric, phenylacetic, vanillic, p-hydroxybenzoic and β-resorcylic acids were the minor secondary metabolites. Anhydrosecoisolariciresinol (ANHSECO) and levulinic acid were an artefacts formed during exhaustive hydrolysis. The effective concentration ( EC50), antiradical power (1/EC50), stoichiometry (2·EC50) values and second order rate constants k2 were determined to classify antioxidants according to reaction kinetics as slow (p-coumaric acid derivatives), medium (ferulic acid derivatives, secoisolariciresinol and ANHSECO; k2 ranges from 1.85 to 2.29 μmol−1 dm3 s−1) and fast (caffeic acid derivatives; k2 = 6.91 μmol−1 dm3 s−1) ones. Rancimat method wassimulating lipid peroxidation and its inhibition. Linseed lignans and phenolic acids could be classified according to protection of unsaturated triacylglycerols in the following order: p-coumaric acid &lt; ANHSECO &lt; methyl p-coumarate &lt; ferulic acid &lt; secoisolariciresinol &lt; methyl ferulate &lt; crude extract &lt; caffeic acid &lt; methyl caffeate. The mechanism and the formation of secoisolariciresinol oxidation products were discovered by mass spectrometry. The effect of crude linseed extract, ANHSECO, caffeic, ferulic and p-coumaric acid on the growth of Gram-negative bacteria, Gram-positive bacteria, yeasts and moulds was also determined.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21100 - Other engineering and technologies

Project

<a href="/en/project/QJ1510274" target="_blank" >QJ1510274: Production and complex gentle processing of flaxseed and its application in new functional foods</a><br>

Continuities

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

Publication year

2017

Confidentiality

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

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Volume of the periodical

243

Issue of the periodical within the volume

9

Country of publishing house

DE - GERMANY

Number of pages

12

Pages from-to

"1633 "- 1644

UT code for WoS article

000407927400013

EID of the result in the Scopus database

2-s2.0-85016090944