Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media
FOOD CHEMISTRY, cilt.278, ss.294-304, 2019 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 278
- Basım Tarihi: 2019
- Doi Numarası: 10.1016/j.foodchem.2018.11.068
- Dergi Adı: FOOD CHEMISTRY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.294-304
- Anahtar Kelimeler: Cereal fibers, Bound antioxidants, Hydroxycinnamic acids, Hydroxybenzoic acids, Liposomes, DPPH, PHENOLIC-COMPOUNDS, PROOXIDANT ACTIVITIES, FLAVONOIDS, CAPACITY, TOCOPHEROL, OXIDATION, ENZYMES
- Hacettepe Üniversitesi Adresli: Evet
Özet
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.