Research Center for Food & Development, A.C.-CIAD, Carretera a Ejido La Victoria Km 0.6, Hermosillo Sonora 83304, Mexico.
Molecules. 2012 Oct 26;17(11):12657-64. doi: 10.3390/molecules171112657.
Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspond to the sum of individual antioxidant capacity given by antioxidants from that tissue. In this study, individual antioxidant capacity and the interactions of four major phenolic compounds (chlorogenic, gallic, protocatechuic and vanillic acid) found in 'Ataulfo' mango pulp were tested using the DPPH assay. Significant synergism was found in the majority of the all combinations, as well as the combination of the four phenolics. However, antagonism was also observed between some molecules. This work demonstrated particular interactions that may occur in a complex environment within the complex framework of a natural food. The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity and their synergistic or antagonist interactions.
酚类化合物已知具有抗氧化能力；然而，关于不同发育阶段水果中特定酚类物质之间的分子相互作用的信息却很少。因此，水果中酚类化合物的总抗氧化能力可能与该组织中抗氧化剂提供的单个抗氧化能力的总和不对应。在这项研究中，使用 DPPH 测定法测试了 'Ataulfo' 芒果果肉中四种主要酚类化合物（绿原酸、没食子酸、原儿茶酸和香草酸）的个体抗氧化能力和相互作用。在大多数组合以及四种酚类化合物的组合中都发现了显著的协同作用。然而，一些分子之间也观察到了拮抗作用。这项工作证明了在天然食品复杂框架内的复杂环境中可能发生的特定相互作用。目前的结果也可能有助于未来根据其抗氧化活性及其协同或拮抗相互作用来设计功能性食品或成分。
