Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey; Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Ingredients and Dairy Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
Food Chem. 2017 Dec 15;237:989-996. doi: 10.1016/j.foodchem.2017.06.034. Epub 2017 Jun 7.
The interactions between free and macromolecule-bound antioxidants were investigated in order to evaluate their combined effects on the antioxidant environment. Dietary fiber (DF), protein and lipid-bound antioxidants, obtained from whole wheat, soybean and olive oil products, respectively and Trolox were used for this purpose. Experimental studies were carried out in autoxidizing liposome medium by monitoring the development of fluorescent products formed by lipid oxidation. Chemometric methods were used both at experimental design and multivariate data analysis stages. Comparison of the simple addition effects of Trolox and bound antioxidants with measured values on lipid oxidation revealed synergetic interactions for DF and refined olive oil-bound antioxidants, and antagonistic interactions for protein and extra virgin olive oil-bound antioxidants with Trolox. A generalized version of logistic function was successfully used for modelling the oxidation curve of liposomes. Principal component analysis revealed two separate phases of liposome autoxidation.
为了评估游离态和大分子结合态抗氧化剂的联合作用对抗氧化环境的影响，研究了它们之间的相互作用。为此，分别使用来源于全麦、大豆和橄榄油制品的膳食纤维（DF）、蛋白结合态抗氧化剂和脂类结合态抗氧化剂，以及 Trolox。在自动氧化的脂质体介质中通过监测脂质氧化形成的荧光产物的发展进行实验研究。化学计量学方法既用于实验设计阶段，也用于多元数据分析阶段。将 Trolox 和结合态抗氧化剂与脂质氧化测量值的简单相加效应进行比较，结果表明 DF 和精炼橄榄油结合态抗氧化剂具有协同作用，而蛋白和特级初榨橄榄油结合态抗氧化剂与 Trolox 则具有拮抗作用。逻辑函数的广义形式成功地用于模拟脂质体的氧化曲线。主成分分析揭示了脂质体自动氧化的两个独立阶段。
