Phonsatta Natthaporn, Deetae Pawinee, Luangpituksa Pairoj, Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria Cruz, Le Comte Jérôme, Villeneuve Pierre, Decker Eric A, Visessanguan Wonnop, Panya Atikorn
Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong, Pathumthani 12120, Thailand.
Department of Biotechnology, Faculty of Science, Mahidol University , Bangkok 10400, Thailand.
J Agric Food Chem. 2017 Aug 30;65(34):7509-7518. doi: 10.1021/acs.jafc.7b02503. Epub 2017 Aug 15.
The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the performance of two recently developed assays, e.g., the conjugated autoxidizable triene (CAT) and the apolar radical-initiated conjugated autoxidizable triene (ApoCAT) assays to predict the antioxidant effectiveness of gallic acid and its esters in selected food models in comparison with the conventional antioxidant assays. The results indicated that the polarities of the antioxidants have a strong impact on antioxidant activities. In addition, different oxidant locations demonstrated by the CAT and ApoCAT assays influenced the overall antioxidant performances of the antioxidants with different polarities. To validate the predictability of the assays, the antioxidative performance of gallic acid and its alkyl esters was investigated in oil-in-water (O/W) emulsions, bulk soybean oils, and roasted peanuts as the lipid food models. The results showed that only the ApoCAT assay could be able to predict the antioxidative performances in O/W emulsions regardless of the antioxidant polarities. This study demonstrated that the relevance of antioxidant assays to food models was strongly dependent on physical similarities between the tested assays and the food structure matrices.
添加抗氧化剂是抑制脂质氧化的策略之一，脂质氧化是食品中脂质劣化的主要原因，会导致酸败并造成营养损失。然而，已有多项研究报道，传统的抗氧化剂测定方法，如总酚含量（TPC）、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）、铁离子还原抗氧化能力（FRAP）和氧自由基吸收能力（ORAC），无法预测某些食品中的抗氧化性能。本研究旨在探究最近开发的两种测定方法，即共轭可自氧化三烯（CAT）和非极性自由基引发的共轭可自氧化三烯（ApoCAT）测定法，与传统抗氧化剂测定法相比，在选定的食品模型中预测没食子酸及其酯类抗氧化效果的性能。结果表明，抗氧化剂的极性对抗氧化活性有很大影响。此外，CAT和ApoCAT测定法所显示的不同氧化位点影响了不同极性抗氧化剂的整体抗氧化性能。为了验证这些测定方法的可预测性，在水包油（O/W）乳液、散装大豆油和烤花生等脂质食品模型中研究了没食子酸及其烷基酯的抗氧化性能。结果表明，无论抗氧化剂极性如何，只有ApoCAT测定法能够预测O/W乳液中的抗氧化性能。本研究表明，抗氧化剂测定方法与食品模型的相关性很大程度上取决于测试方法与食品结构基质之间的物理相似性。
