Antioxidant and antimicrobial activity of linseed lignans and phenolic acids

Kód výsledku v 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>

Nalezeny alternativní kódy

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

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant and antimicrobial activity of linseed lignans and phenolic acids

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Antioxidant and antimicrobial activity of linseed lignans and phenolic acids

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21100 - Other engineering and technologies

Projekt

<a href="/cs/project/QJ1510274" target="_blank" >QJ1510274: Produkce a komplexní šetrné zpracování lněného semene a jeho aplikace do nových funkčních potravin</a><br>

Návaznosti

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

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

243

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

12

Strana od-do

"1633 "- 1644

Kód UT WoS článku

000407927400013

EID výsledku v databázi Scopus

2-s2.0-85016090944