Antioxidant activity of phenolic acids in lipid oxidation catalyzed by different prooxidants.

摘要: The antioxidant activity of three naturally occurring phenolic acids, caffeic (CaA), ferulic (FeA), and p-coumaric acid (CoA), a synthetic compound, propyl gallate (PG), was evaluated in food-related model system, liposome dispersion marine polyunsaturated fatty acids. Oxidation induced by two different prooxidants, free iron ions bovine hemoglobin (Hb). Continuous measurement oxygen uptake used to quantify the rate lipid oxidation at steady state. Free iron-induced reduced following order: PG > FeA CoA. Caffeic worked as prooxidant increased factor 9. For Hb-induced oxidation, relative efficiency CaA ∼ ≫ also four capacity assays. In Folin−Ciocalteu, ferric reducing/antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays, followed sequence order for 2,2′-az...