Alamed Jean, Chaiyasit Wilailuk, McClements D Julian, Decker Eric A
Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2009 Apr 8;57(7):2969-76. doi: 10.1021/jf803436c.
Numerous attempts have been made to relate the free radical scavenging capacity of compounds to their antioxidant activity in foods even though antioxidant activity is dependent on both physical and chemical properties. The objective of this study was to compare the free radical scavenging activity of various compounds to their ability to inhibit lipid oxidation in foods. The order of free radical scavenging activity of polar compounds was ferulic acid > coumaric acid > propyl gallate > gallic acid > ascorbic acid as determined by a modified oxygen radical absorbance capacity, while the order of nonpolar compounds was rosmarinic acid > butylated hydroxytoluene >or= tert-butylhydroquinone (TBHQ) > alpha-tocopherol as determined by the 2,2-diphenyl-1-picrylhydrazyl assay. Of these compounds, only propyl gallate and TBHQ were found to inhibit lipid oxidation in cooked ground beef as determined by thiobarbituric acid reactive substances, while only propyl gallate, TBHQ, gallic acid, and rosmarinic acid inhibited lipid oxidation in an oil-in-water emulsion as determined by lipid hydroperoxides and headspace hexanal. These data indicate that the free radical scavenging assays tested have limited value in predicting the antioxidant activity in complex foods.
尽管抗氧化活性取决于物理和化学性质，但人们已进行了大量尝试，将化合物的自由基清除能力与其在食品中的抗氧化活性联系起来。本研究的目的是比较各种化合物的自由基清除活性与其抑制食品中脂质氧化的能力。通过改良的氧自由基吸收能力测定，极性化合物的自由基清除活性顺序为阿魏酸＞香豆酸＞没食子酸丙酯＞没食子酸＞抗坏血酸；通过2,2-二苯基-1-苦基肼测定，非极性化合物的顺序为迷迭香酸＞丁基羟基甲苯≥叔丁基对苯二酚（TBHQ）＞α-生育酚。在这些化合物中，通过硫代巴比妥酸反应物质测定，仅发现没食子酸丙酯和TBHQ能抑制熟碎牛肉中的脂质氧化；通过脂质氢过氧化物和顶空己醛测定，仅没食子酸丙酯、TBHQ、没食子酸和迷迭香酸能抑制水包油乳液中的脂质氧化。这些数据表明，所测试的自由基清除试验在预测复杂食品中的抗氧化活性方面价值有限。
