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Slimani C, Rais C, Mansouri F, Rais S, Benjelloun M, Ullah R, Iqbal Z, Goh KW, Lee LH, Bouyahya A, Lazraq A. Optimization of ultrasound-assisted extraction of phenols from Crocus sativus by-products using sunflower oil as a sustainable solvent alternative. Food Chem X 2024; 23:101579. [PMID: 39027683 PMCID: PMC11254944 DOI: 10.1016/j.fochx.2024.101579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/09/2024] [Accepted: 06/17/2024] [Indexed: 07/20/2024] Open
Abstract
In the last decade, there's been a rising emphasis on eco-friendly solvents in industry and academia due to environmental concerns. Vegetable oils are now recognized as a practical, non-toxic option for extracting phytochemicals from herbs. This study presents a novel, green, and user-friendly method for extracting phenolic content from Crocus sativus L. waste using ultrasound. It replaces conventional organic solvents with sustainable sunflower oil, making the process eco-friendly and cost-effective. The effects of temperature (18-52 °C), ultrasonic time (5-55 min), and solid-solvent ratio (5-31 g/100 mL) were assessed by applying response surface methodology (RSM) and Central composite design. The combined impact of solid-solvent ratio, temperature, and ultrasonic time led to heightened phenolic content and antioxidant activity in the enriched oil. However, when these variables were at their maximum levels, there was a decline in these attributes. The specific conditions found to be ideal were a solid-to-liquid ratio of 26 g/100 mL, a temperature of 45 °C, and a duration of 45 min. The optimum extraction condition yielded the expected highest phenolic content (317.15 mg/ Kg), and antioxidant activity (89.34%). The enriched oil with flower saffron enabled the utilization of renewable natural ingredients, ensuring the production of a healthy extract or product. Also, enriched oils find diverse applications in areas such as food, aquaculture, and cosmetics.
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Affiliation(s)
- Chaimae Slimani
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
- Laboratory of Botany, National Agency for Medicinal and Aromatic Plants, P.O. Box 159 Taounate, 34025, 10, Morocco
| | - Chaimae Rais
- Laboratory of Botany, National Agency for Medicinal and Aromatic Plants, P.O. Box 159 Taounate, 34025, 10, Morocco
| | - Farid Mansouri
- Laboratory of applied sciences and sciences of education and training, Higher School of Education and Training, Oujda, Mohammed Premier University, Morocco
| | - Saadia Rais
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
| | - Meryem Benjelloun
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Zafar Iqbal
- Department of Surgery, College of Medicine, King Saud University P.O.Box 7805, Riyadh, 11472, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
- Faculty of Engineering, Shinawatra University, Samkhok, Pathum Thani, Thailand
| | - Learn-Han Lee
- Microbiome Research Group, Research Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, 315000, Ningbo, China
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Subang Jaya, Selangor 47500, Malaysia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco
| | - Abderrahim Lazraq
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
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Amorati R, Guo Y, Budhlall BM, Barry CF, Cao D, Challa SSRK. Tandem Hydroperoxyl-Alkylperoxyl Radical Quenching by an Engineered Nanoporous Cerium Oxide Nanoparticle Macrostructure (NCeONP): Toward Efficient Solid-State Autoxidation Inhibitors. ACS OMEGA 2023; 8:40174-40183. [PMID: 37929124 PMCID: PMC10620910 DOI: 10.1021/acsomega.3c03654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 10/05/2023] [Indexed: 11/07/2023]
Abstract
The use of nanomaterials as inhibitors of the autoxidation of organic materials is attracting tremendous interest in petrochemistry, food storage, and biomedical applications. Metal oxide materials and CeO2 in particular represent one of the most investigated inorganic materials with promising radical trapping and antioxidant abilities. However, despite the importance, examples of the CeO2 material's ability to retard the autoxidation of organic substrates are still lacking, together with a plausible chemical mechanism for radical trapping. Herein, we report the synthesis of a new CeO2-derived nanoporous material (NCeONP) with excellent autoxidation inhibiting properties due to its ability to catalyze the cross-dismutation of alkyl peroxyl (ROO•) and hydroperoxyl (HOO•) radicals, generated in the system by the addition of the pro-aromatic hydrocarbon γ-terpinene. The antioxidant ability of NCeONP is superior to that of other nanosized metal oxides, including TiO2, ZnO, ZrO2, and pristine CeO2 nanoparticles. Studies of the reaction with a sacrificial reductant allowed us to propose a mechanism of inhibition consisting of H atom transfer from HOO• to the metal oxides (MOx + HOO• → MOx-H• + O2), followed by the release of the H atom to an ROO• radical (MOx-H• + ROO• → MOx + ROOH). Besides identifying NCeONP as a promising material for developing effective antioxidants, our study provides the first evidence of a radical mechanism that can be exploited to develop novel solid-state autoxidation inhibitors.
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Affiliation(s)
- Riccardo Amorati
- Department
of Chemistry “G. Ciamician”, University of Bologna, Via Gobetti 83, 40129 Bologna, Italy
| | - Yafang Guo
- Department
of Chemistry “G. Ciamician”, University of Bologna, Via Gobetti 83, 40129 Bologna, Italy
| | - Bridgette Maria Budhlall
- Department
of Plastics Engineering, University of Massachusetts
Lowell, Lowell, Massachusetts 01854, United States
| | - Carol Forance Barry
- Department
of Plastics Engineering, University of Massachusetts
Lowell, Lowell, Massachusetts 01854, United States
| | - Dongmei Cao
- Shared
Instrumentation Facility, Louisiana State
University, 121 Chemistry and Material Building, 4048 Highland Rd., Baton Rouge, Louisiana 70809, United States
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Symoniuk E, Marczak Z, Brzezińska R, Janowicz M, Ksibi N. Effect of the Freeze-Dried Mullein Flower Extract ( Verbascum nigrum L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils. Foods 2023; 12:2391. [PMID: 37372603 DOI: 10.3390/foods12122391] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/08/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of the study was to analyze the influence of mullein flower extract addition on the oxidative stability and antioxidant activity of cold-pressed oils with a high content of unsaturated fatty acids. The conducted research has shown that the addition of mullein flower extract increases the oxidative stability of oils, but its addition depends on the type of oil and should be selected experimentally. In rapeseed and linseed oil, the best stability was found for samples with 60 mg of extract/kg of oil, while in chia seed oil and hemp oil, it was found with 20 and 15 mg of extract/kg of oil, respectively. The hemp oil exhibited the highest antioxidant properties, as evidenced by an increase in the induction time at 90 °C from 12.11 h to 14.05 h. Additionally, the extract demonstrated a protective factor of 1.16. Oils (rapeseed, chia seed, linseed, and hempseed) without and with the addition of mullein extract (2-200 mg of extract/kg of oil) were analyzed for oxidative stability, phenolic compounds content, and antioxidant activity using DPPH• and ABTS•+ radicals. After the addition of the extract, the oils had from 363.25 to 401.24 mg GAE/100 g for rapeseed oil and chia seed oil, respectively. The antioxidant activity of the oils after the addition of the extract ranged from 102.8 to 221.7 and from 324.9 to 888.8 µM Trolox/kg for the DPPH and ABTS methods, respectively. The kinetics parameters were calculated based on the oils' oxidative stability results. The extract increased the activation energy (Ea) and decreased the constant oxidation rate (k).
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Affiliation(s)
- Edyta Symoniuk
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Zuzanna Marczak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Nour Ksibi
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar I, Tunis 2092, Tunisia
- Center of Biotechnology of Borj Cedria, Laboratory of Aromatic and Medicinal Plants (LPAM), P.O. Box 901, Hammam-Lif 2050, Tunisia
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Mollica F, Bonoldi L, Amorati R. Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones. Antioxidants (Basel) 2022; 11:2142. [PMID: 36358514 PMCID: PMC9686879 DOI: 10.3390/antiox11112142] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/27/2022] [Accepted: 10/27/2022] [Indexed: 10/12/2023] Open
Abstract
Peroxidation of vegetable oils represents a major problem for the food and biodiesel industries, and it is greatly accelerated by oil degree of unsaturation and by temperature increase. Phenols represent the most common additives used to counteract oil peroxidation, however clear structure-activity relationships at high temperatures are not available. We report, herein, a kinetic study of O2 consumption during spontaneous peroxidation of sunflower oil at 130 °C in the presence of 18 antioxidants belonging to the main families of natural and synthetic phenols, including α-tocopherol, alkylphenols (BHT, BHA), hydroquinones (TBHD), catechols (quercetin, catechin) and gallates. Results show that TBHQ provide the best protection in terms of induction period (IP) duration and O2 consumption rate. EPR spectroscopy demonstrated that the inhibition activity is negatively correlated to the stability of the phenoxyl radical of the antioxidant (A•), suggesting that chain propagation with linoleate (RH) moieties A• + RH → AH + R• decreases the efficacy of those antioxidants forming persistent A• radicals. These results provide important information to optimize the antioxidant activity of phenols and of novel phenol-based materials.
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Affiliation(s)
- Fabio Mollica
- Department of Chemistry “G. Ciamician”, University of Bologna, Via S. Giacomo 11, I-40126 Bologna, Italy
| | - Lucia Bonoldi
- Research and Technological Innovation Department, Eni SpA, Via F. Maritano 26, I-20097 San Donato Milanese, Italy
| | - Riccardo Amorati
- Department of Chemistry “G. Ciamician”, University of Bologna, Via S. Giacomo 11, I-40126 Bologna, Italy
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Murillo EA, Ararat CA. An approach for the compatibility of thermoplastic starch/poly (lactic acid) blends using an ester obtained from glycerol and tall oil fatty acids. J Appl Polym Sci 2022. [DOI: 10.1002/app.52876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Edwin A. Murillo
- Grupo de Investigación en Materiales Poliméricos (GIMAPOL), Departamento de Química Universidad Francisco de Paula Santander San José de Cúcuta Colombia
| | - Carlos A. Ararat
- Grupo de Investigación en Materiales Poliméricos (GIMAPOL), Departamento de Química Universidad Francisco de Paula Santander San José de Cúcuta Colombia
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Bravo-Díaz C. Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches †. Crit Rev Food Sci Nutr 2022; 63:6252-6284. [PMID: 35104177 DOI: 10.1080/10408398.2022.2029827] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Large efforts have been, and still are, devoted to minimize the harmful effects of lipid peroxidation. Much of the early work focused in understanding both the lipid oxidation mechanisms and the action of antioxidants in bulk solution. However, food-grade oils are mostly present in the form of oil-in-water emulsions, bringing up an increasing complexity because of the three-dimensional interfacial region. This review presents an overview of the kinetic approaches employed in controlling the oxidative stability of edible oil-in-water emulsions and of the main outcomes, with particular emphasis on the role of antioxidants and on the kinetics of the inhibition reaction. Application of physical-organic chemistry methods, such as the pseudophase models to investigate antioxidant partitioning, constitute a remarkable example on how kinetic methodologies contribute to model chemical reactivity in multiphasic systems and to rationalize the role of interfaces, opening new opportunities for designing novel antioxidants with tailored properties and new prospects for modulating environmental conditions in attempting to optimize their efficiency. Here we will summarize the main kinetic features of the inhibition reaction and will discuss on the main factors affecting its rate, including the determination of antioxidant efficiencies from kinetic profiles, structure-reactivity relationships, partitioning of antioxidants and concentration effects.
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Affiliation(s)
- Carlos Bravo-Díaz
- Facultad de Ciencias, Departamento de Química Física, Universidad de Vigo, Vigo, Spain
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Baschieri A, Amorati R. Methods to Determine Chain-Breaking Antioxidant Activity of Nanomaterials beyond DPPH •. A Review. Antioxidants (Basel) 2021; 10:1551. [PMID: 34679687 PMCID: PMC8533328 DOI: 10.3390/antiox10101551] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/15/2022] Open
Abstract
This review highlights the progress made in recent years in understanding the mechanism of action of nanomaterials with antioxidant activity and in the chemical methods used to evaluate their activity. Nanomaterials represent one of the most recent frontiers in the research for improved antioxidants, but further development is hampered by a poor characterization of the ''antioxidant activity'' property and by using oversimplified chemical methods. Inhibited autoxidation experiments provide valuable information about the interaction with the most important radicals involved in the lipid oxidation, namely alkylperoxyl and hydroperoxyl radicals, and demonstrate unambiguously the ability to stop the oxidation of organic materials. It is proposed that autoxidation methods should always complement (and possibly replace) the use of assays based on the quenching of stable radicals (such as DPPH• and ABTS•+). The mechanisms leading to the inhibition of the autoxidation (sacrificial and catalytic radical trapping antioxidant activity) are described in the context of nanoantioxidants. Guidelines for the selection of the appropriate testing conditions and of meaningful kinetic analysis are also given.
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Affiliation(s)
- Andrea Baschieri
- Istituto per la Sintesi Organica e la Fotoreattività, Consiglio Nazionale delle Ricerche (ISOF-CNR), Via P. Gobetti 101, 40129 Bologna, Italy;
| | - Riccardo Amorati
- Department of Chemistry “G. Ciamician”, University of Bologna, Via S. Giacomo 11, 40126 Bologna, Italy
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Costa M, Freiría-Gándara J, Losada-Barreiro S, Paiva-Martins F, Aliaga C, Bravo-Díaz C. Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations. J Colloid Interface Sci 2021; 604:248-259. [PMID: 34271487 DOI: 10.1016/j.jcis.2021.06.101] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 06/11/2021] [Accepted: 06/17/2021] [Indexed: 12/12/2022]
Abstract
HYPOTHESIS A detailed quantitative description of the effects of antioxidants in inhibiting lipid peroxidation in oil-in-water emulsions can be achieved by determining the relationships between the rates of initiation of the lipid peroxidation reaction, the length of the induction period preceding the propagation step of the radical oxidation process and the effective antioxidant interfacial concentrations. EXPERIMENTS We successfully prepared and characterized a series of olive oil-in-water nanoemulsions and allowed them to spontaneously oxidize. Their oxidative stability was evaluated by carrying out in the presence, and absence, of antioxidants derived from gallic acid, by monitoring the formation of primary oxidation products with time, by determining the corresponding induction periods, and by determining the effective interfacial concentrations of the antioxidants in the intact emulsions. FINDINGS Results show that both, the length of the induction periods and the antioxidant interfacial concentrations change concomitantly, increasing with the hydrophobicity of the antioxidant up to a maximum at the octyl derivative; longer aliphatic chains decrease their efficiency. The ratio between the interfacial antioxidant concentration and the induction period remains constant independently of the antioxidant, demonstrating that the effective concentrations of antioxidant at the interface control their efficiencies in emulsions.
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Affiliation(s)
- Marlene Costa
- Requimte-Laqv, University of Porto, Science Faculty, Dept. of Chemistry and Biochemistry, 4169-007 Porto, Portugal
| | | | - Sonia Losada-Barreiro
- Requimte-Laqv, University of Porto, Science Faculty, Dept. of Chemistry and Biochemistry, 4169-007 Porto, Portugal; University of Vigo, Chemistry Faculty, Dept. of Physical-Chemistry, 36310 Vigo, Spain
| | - Fátima Paiva-Martins
- Requimte-Laqv, University of Porto, Science Faculty, Dept. of Chemistry and Biochemistry, 4169-007 Porto, Portugal
| | - Carolina Aliaga
- Facultad de Química y Biología, Universidad de Santiago de Chile, Centro para el Desarrollo de la Nanociencia y la Nanotecnología, Cedenna, Av. B.O'Higgins 3363, Santiago, Chile
| | - Carlos Bravo-Díaz
- University of Vigo, Chemistry Faculty, Dept. of Physical-Chemistry, 36310 Vigo, Spain.
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Costa M, Losada-Barreiro S, Magalhães J, Monteiro LS, Bravo-Díaz C, Paiva-Martins F. Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods 2021; 10:foods10051028. [PMID: 34068499 PMCID: PMC8150906 DOI: 10.3390/foods10051028] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 04/23/2021] [Accepted: 04/30/2021] [Indexed: 01/02/2023] Open
Abstract
Our previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with different phenolic moieties (derived from caffeic, 4-hydroxycinnamic, dihydrocaffeic acids, tyrosol and hydroxytyrosol), with alkyl chains of 8 and 16 carbons, and compare the antioxidant efficiency with that of the parent compounds. All catecholic phenolipids, in particular the C8 derivatives, have proven to be better antioxidants for the oxidative protection of emulsions than their parental compounds with octyl dihydrocafffeate being the most efficient (16-fold increase in relation to the control). To understand the importance of some factors on the antioxidant efficiency of compounds in emulsions, Pearson’s correlation analysis was carried out between antioxidant activity and the first anodic potential (Epa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC50) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective concentration of AOs in the interfacial region (AOI) (ρ = 0.820) and of the Epa (ρ = −0.677) in predicting their antioxidant efficiency in olive oil-in-water emulsions.
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Affiliation(s)
- Marlene Costa
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Campo Alegre 687, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.)
| | - Sonia Losada-Barreiro
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Campo Alegre 687, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.)
- Department of Physical-Chemistry, Faculty of Chemistry, Universidade de Vigo, 36310 Vigo, Spain;
| | - Júlia Magalhães
- REQUIMTE/LAQV, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
| | - Luís S. Monteiro
- Chemistry Centre, University of Minho, Gualtar, 4710-057 Braga, Portugal;
| | - Carlos Bravo-Díaz
- Department of Physical-Chemistry, Faculty of Chemistry, Universidade de Vigo, 36310 Vigo, Spain;
| | - Fátima Paiva-Martins
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Campo Alegre 687, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.)
- Correspondence:
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Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena. Foods 2021; 10:539. [PMID: 33807705 PMCID: PMC8001919 DOI: 10.3390/foods10030539] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/26/2021] [Accepted: 02/24/2021] [Indexed: 02/07/2023] Open
Abstract
The autoxidation of lipids in complex systems such as emulsions or biological membranes, although known to occur readily and to be associated with important pathological events, is lacking in quantitative data in spite of the huge efforts that have been made in attempting to unravel the complex mechanisms of lipid oxidation and its inhibition by antioxidants. Lipids are present as oil-in-water emulsions in many foods and pharmaceutical formulations, and the prevalent role of the interfacial region is critical to understand the antioxidant behavior and to correctly interpret antioxidant efficiencies. The aim of this review is to summarize the current knowledge on the chemical fate of antioxidants before they react with peroxyl radicals. Many researchers highlighted the predominant role of interfaces, and although some attempts have been made to understand their role, in most instances, they were essentially qualitative and based on putative hypotheses. It is only recently that quantitative reports have been published. Indeed, knowledge on the effects of relevant experimental variables on the effective concentrations of antioxidants is necessary for a successful design of alternate, effective antioxidative solutions.
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Affiliation(s)
- Marlene Costa
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
| | - Sonia Losada-Barreiro
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
- Department of Physical Chemistry, Faculty of Chemistry, Universidad de Vigo, 36200 Vigo, Spain
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
| | - Carlos Bravo-Díaz
- Department of Physical Chemistry, Faculty of Chemistry, Universidad de Vigo, 36200 Vigo, Spain
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Cedrowski J, Dąbrowa K, Przybylski P, Krogul-Sobczak A, Litwinienko G. Antioxidant activity of two edible isothiocyanates: Sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals. Food Chem 2021; 353:129213. [PMID: 33774519 DOI: 10.1016/j.foodchem.2021.129213] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 01/05/2021] [Accepted: 01/24/2021] [Indexed: 11/30/2022]
Abstract
Sulforaphane(SFN) and erucin(ERN) are isothiocyanates (ITCs) bearing, respectively, methylsulfinyl and methylsulfanyl groups. Their chemopreventive and anticancer activity is attributed to ability to modulate cellular redox status due to induction of Phase 2 cytoprotective enzymes (indirect antioxidant action) but many attempts to connect the bioactivity of ITCs with their radical trapping activity failed. Both ITCs are evolved from their glucosinolates during food processing of Cruciferous vegetables, therefore, we studied antioxidant behaviour of SFN/ERN at elevated temperature in two lipid systems. Neither ERN nor SFN inhibit the oxidation of bulk linolenic acid (below 100 °C) but both ITCs increase oxidative stability of soy lecithin (above 150 °C). On the basis of GC-MS analysis we verified our preliminary hypothesis (Antioxidants2020, 9, 1090) about participation of sulfenic acids and methylsulfinyl radicals as radical trapping agents responsible for the antioxidant effect of edible ITCs during thermal oxidation of lipids at elevated temperatures (above 140 °C).
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Affiliation(s)
- Jakub Cedrowski
- University of Warsaw, Faculty of Chemistry, Pasteura 1, 02-093 Warsaw, Poland
| | - Kajetan Dąbrowa
- Polish Academy of Sciences, Institute of Organic Chemistry, Kasprzaka 44/52, 01-224 Warsaw, Poland
| | - Paweł Przybylski
- University of Warsaw, Faculty of Chemistry, Pasteura 1, 02-093 Warsaw, Poland
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