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 (SCI-Expanded) 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 (SCI-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
  • Hacettepe University Affiliated: Yes

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.