Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach


ÇELİK E. E. , Rubio J. M. A. , Andersen M. L. , GÖKMEN V.

FOOD CHEMISTRY, vol.237, pp.989-996, 2017 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 237
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2017.06.034
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.989-996
  • Keywords: Bound antioxidants, Trolox, Dietary fiber, Liposome autoxidation, Kinetic modelling, DIETARY FIBER, GREEN TEA, QUERCETIN

Abstract

The interactions between free and macromolecule-bound antioxidants were investigated in order to evaluate their combined effects on the antioxidant environment. Dietary fiber (DF), protein and lipid-bound antioxidants, obtained from whole wheat, soybean and olive oil products, respectively and Trolox were used for this purpose. Experimental studies were carried out in autoxidizing liposome medium by monitoring the development of fluorescent products formed by lipid oxidation. Chemometric methods were used both at experimental design and multivariate data analysis stages. Comparison of the simple addition effects of Trolox and bound antioxidants with measured values on lipid oxidation revealed synergetic interactions for DF and refined olive oil-bound antioxidants, and antagonistic interactions for protein and extra virgin olive oil-bound antioxidants with Trolox. A generalized version of logistic function was successfully used for modelling the oxidation curve of liposomes. Principal component analysis revealed two separate phases of liposome autoxidation. (C) 2017 Elsevier Ltd. All rights reserved.