AI Article Synopsis
- The study explores how dietary fiber-bound antioxidants interact with free antioxidants based on their chemical structure, specifically the placement of -OH and -OCH groups on their aromatic rings.
- Significant interactions were investigated using whole wheat fiber-bound antioxidants and various hydroxycinnamic and hydroxybenzoic acids, focusing on their ability to prevent lipid oxidation and scavenging free radicals.
- Results showed mostly synergistic effects in water, while both synergistic and antagonistic effects were present in lipid-based systems, highlighting the importance of specific substitutions for antioxidant efficiency.
Article Abstract
The interactions between dietary fiber (DF)-bound antioxidants and free antioxidants, with different substitution patterns of -OH and -OCH 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.
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| http://dx.doi.org/10.1016/j.foodchem.2018.11.068 | DOI Listing |
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