Dept. of Nutrition, Dietetics and Food Science, Brigham Young Univ., Provo, UT, USA.
J Food Sci. 2010 Aug 1;75(6):C570-6. doi: 10.1111/j.1750-3841.2010.01717.x.
Phenolic compounds are known to have antioxidant and antimicrobial properties. These properties may be useful in the preservation of foods or beverages. The interactive antioxidant capacity of phenolic compounds within foods has not been well explored. Interactions of individual phenolic compounds (chlorogenic acid, hesperidin, luteolin, myricetin, naringenin, p-coumaric acid, and quercetin) at the concentrations found in navel oranges (Citrus sinensis) were analyzed for their antioxidant capacity to observe potential antagonistic, additive, or synergistic interactions. Mixtures of 2, 3, and 4 phenolic compounds were prepared. The Oxygen Radical Absorbance Capacity (ORAC) assay was used to quantify the antioxidant capacities of these combinations. Three different combinations of 2 compounds and 5 combinations of 3 compounds were found to be synergistic. One antagonistic combination of 2 was also found. No additional synergism occurred with the addition of a 4th compound. A model was developed to explain our results. Reduction potentials, relative concentration, and the presence or absence of catechol (o-dihydroxy benzene) groups were factors in the model. Practical Application: Understanding how combinations of fruit antioxidants work together will support their future use in preservation of foods and/or beverages.
酚类化合物具有抗氧化和抗菌特性。这些特性在食品或饮料的保存中可能很有用。食物中酚类化合物的相互抗氧化能力尚未得到充分探索。分析了在脐橙（Citrus sinensis）中发现的浓度下的单个酚类化合物（绿原酸、橙皮苷、木樨草素、杨梅素、柚皮苷、对香豆酸和槲皮素）的抗氧化能力，以观察潜在的拮抗、相加或协同作用。制备了 2、3 和 4 种酚类化合物的混合物。使用氧自由基吸收能力（ORAC）测定法来定量这些组合的抗氧化能力。发现 2 种化合物的 3 种不同组合和 3 种化合物的 5 种组合具有协同作用。还发现了 1 种 2 种化合物的拮抗组合。添加第 4 种化合物不会产生额外的协同作用。建立了一个模型来解释我们的结果。还原电位、相对浓度以及是否存在邻苯二酚（邻二羟基苯）基团是该模型的因素。实际应用：了解水果抗氧化剂组合如何协同作用将支持它们在食品和/或饮料保存中的未来应用。
