Antioxidant activity depends on the type of pro-oxidant
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU87929" target="_blank" >RIV/00216305:26310/10:PU87929 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Antioxidant activity depends on the type of pro-oxidant
Popis výsledku v původním jazyce
Antioxidant activities of phenolic compounds have been of great interest for fatty food producers, however the activities substantially vary from one food application to another. In the present study we evaluated antioxidant activities of four phenolic compounds - propyl gallate, caffeic, ferulic, and p-coumaric acid. The activity of these antioxidants has been studied in relation to the type of pro-oxidant in a lipid system. To study oxidation, an emulsion-related food model system consisting of marinephospholipids in liposomes was used, in which the consumption of dissolved oxygen was continuously recorded to calculate the rate of lipid oxidation. Iron ions (Fe2+, Fe3+) and bovine hemoglobin (Hb), were applied to initiate lipid oxidation. In iron mediated oxidation, the expected antioxidant, caffeic acid, showed strong pro-oxidant activity, increasing the oxidation rate by almost 10 times. Among the other antioxidants propyl gallate was the most active compound, while ferulic and p-
Název v anglickém jazyce
Antioxidant activity depends on the type of pro-oxidant
Popis výsledku anglicky
Antioxidant activities of phenolic compounds have been of great interest for fatty food producers, however the activities substantially vary from one food application to another. In the present study we evaluated antioxidant activities of four phenolic compounds - propyl gallate, caffeic, ferulic, and p-coumaric acid. The activity of these antioxidants has been studied in relation to the type of pro-oxidant in a lipid system. To study oxidation, an emulsion-related food model system consisting of marinephospholipids in liposomes was used, in which the consumption of dissolved oxygen was continuously recorded to calculate the rate of lipid oxidation. Iron ions (Fe2+, Fe3+) and bovine hemoglobin (Hb), were applied to initiate lipid oxidation. In iron mediated oxidation, the expected antioxidant, caffeic acid, showed strong pro-oxidant activity, increasing the oxidation rate by almost 10 times. Among the other antioxidants propyl gallate was the most active compound, while ferulic and p-
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2010
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů