膳食酚酸及其衍生物。芥子酸及其烷基酯的抗氧化活性评估。
Dietary phenolic acids and derivatives. Evaluation of the antioxidant activity of sinapic acid and its alkyl esters.
作者信息
Gaspar Alexandra, Martins Marta, Silva Paulo, Garrido E Manuela, Garrido Jorge, Firuzi Omidreza, Miri Ramin, Saso Luciano, Borges Fernanda
机构信息
CIQ/Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal.
出版信息
J Agric Food Chem. 2010 Nov 10;58(21):11273-80. doi: 10.1021/jf103075r. Epub 2010 Oct 15.
The action of sinapic acid and its alkyl esters as potential antioxidants has been investigated. For this purpose, a series of sinapic acid ester derivatives was synthesized and their antioxidant activities were evaluated using distinctive analytical methods, namely, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP UV-vis methods and differential scanning calorimetry. The electron-donating activity and lipophilicity of these phenolic compounds were also evaluated. From the overall results it was concluded that alkyl ester sinapates (linear alkyl esters) present almost the same antioxidant activity, albeit slightly lower, exhibited by the parent compound (sinapic acid). Furthermore, the addition of an alkyl ester side chain has a positive effect on the partition coefficient of sinapic acid, improving its utility as an antioxidant in a more lipophilic medium. The data on the antioxidant activity obtained by different analytical methods correlated well with each other and have revealed interesting antioxidant data of alkyl esters of sinapic acid.
已对芥子酸及其烷基酯作为潜在抗氧化剂的作用进行了研究。为此，合成了一系列芥子酸酯衍生物，并使用独特的分析方法，即2,2-二苯基-1-苦基肼（DPPH）法、铁还原抗氧化能力（FRAP）紫外-可见分光光度法和差示扫描量热法，对它们的抗氧化活性进行了评估。还评估了这些酚类化合物的供电子活性和亲脂性。从总体结果得出结论，烷基酯芥子酸盐（直链烷基酯）表现出与母体化合物（芥子酸）几乎相同的抗氧化活性，尽管略低。此外，烷基酯侧链的添加对芥子酸的分配系数有积极影响，提高了其在更亲脂性介质中作为抗氧化剂的效用。通过不同分析方法获得的抗氧化活性数据相互之间具有良好的相关性，并揭示了芥子酸烷基酯有趣的抗氧化数据。
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