Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media


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

FOOD CHEMISTRY, vol.278, pp.294-304, 2019 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 278
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodchem.2018.11.068
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.294-304
  • Keywords: Cereal fibers, Bound antioxidants, Hydroxycinnamic acids, Hydroxybenzoic acids, Liposomes, DPPH, PHENOLIC-COMPOUNDS, PROOXIDANT ACTIVITIES, FLAVONOIDS, CAPACITY, TOCOPHEROL, OXIDATION, ENZYMES

Abstract

The interactions between dietary fiber (DF)-bound antioxidants and free antioxidants, with different substitution patterns of -OH and -OCH3 groups on their aromatic rings has been investigated. The activity and efficiency of these interactions were examined with a structural approach. Whole wheat (WW) DF-bound antioxidants and 21 hydroxycinnamic acid/hydroxybenzoic acids (HCA/HBA) were used in the experimental studies. Studies were performed in liposome and aqueous media by monitoring lipid oxidation and scavenging of DPPH radical in the presence of WW-bound antioxidants and HCA/HBA derivatives. Predominantly synergistic interactions were observed in aqueous medium, while both synergistic and antagonistic interactions were seen in liposome medium. Concentrations of HCA/HBA and WW-bound antioxidants in mixtures and their 2-way interactions made significant effect on lipid oxidation and radical scavenging reactions, with some exceptions. HCA/HBA derivatives with 3,4 -dihydroxyphenyl substitution acted as strong antioxidants in liposome medium, while the number of -OH groups affected antioxidant activity in aqueous medium.