Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, Utah 84602, USA.
Int J Food Sci Nutr. 2011 Aug;62(5):445-52. doi: 10.3109/09637486.2010.549115. Epub 2011 Mar 8.
The interactive antioxidant capacity of phenolic compounds from specific foods has not been well explored. The antioxidant capacity of a whole fruit exceeds the sum of the antioxidant capacities of individual antioxidants within that fruit, suggesting synergism among compounds. The interactions of seven phenolic compounds (p-coumaric acid, cyanidin, catechin, quercetin-3-glucoside, kaempferol, pelargonidin and ellagic acid) at relative concentrations found in strawberries were tested using the oxygen radical absorbance capacity assay. Statistically significant synergism was found for three combinations of two phenolic compounds, and among five combinations of three phenolic compounds. Statistically significant antagonism was observed among two combinations of two phenolic compounds and among one combination of three compounds. A chemical/structural model that best explained the results included reduction potentials, relative concentration, and the presence or absence of catechol (o-dihydroxy benzene) groups. This work demonstrates unique interactions that occur in a complex environment within the framework of strawberries. The synergism discovered at food-based antioxidant ratios could be applied to food preservation.
特定食物中酚类化合物的交互抗氧化能力尚未得到充分研究。整个水果的抗氧化能力超过了该水果中单个抗氧化剂的抗氧化能力总和，这表明化合物之间存在协同作用。使用氧自由基吸收能力测定法，测试了七种酚类化合物（对香豆酸、花青素、儿茶素、槲皮素-3-葡萄糖苷、山奈酚、矢车菊素和鞣花酸）在草莓中发现的相对浓度下的相互作用。对于两种酚类化合物的三种组合以及五种三种酚类化合物的组合，发现了统计学上显著的协同作用。对于两种酚类化合物的两种组合以及三种化合物的一种组合，观察到统计学上显著的拮抗作用。一个化学/结构模型，最好地解释了结果，包括还原电位、相对浓度以及是否存在邻苯二酚（邻二羟基苯）基团。这项工作证明了在草莓的复杂环境中发生的独特相互作用。在基于食物的抗氧化比率下发现的协同作用可应用于食品保存。
