Perinelli Diego Romano, Torregiani Elisabetta, Bonacucina Giulia, Cespi Marco, Palmieri Giovanni Filippo, Gabbianelli Rosita
Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, Via Madonna delle Carceri, University of Camerino, 62032 Camerino, Italy.
Unit of Molecular Biology and Nutrigenomics, School of Pharmacy, University of Camerino, 62032 Camerino, Italy.
Antioxidants (Basel). 2022 Jan 20;11(2):194. doi: 10.3390/antiox11020194.
New hydrophobic derivatives of cinnamic and hydroxycinnamic (ferulic and cumaric) acids obtained by chemical esterification of the carboxylic group with C10 linear alcohol were studied to evaluate their antioxidant capacity toward the superoxide anion and hydrogen peroxide in physiological buffer and in extra-virgin olive oil (EVO) or oils. Results showed that cumaric and ferulic acids have higher antioxidants activity against superoxide anion and hydrogen peroxide than the other compounds. Cumaric acid and its C10-ester derivative were selected to be incorporated into EVO or oil-based emulsions. The prepared emulsions had a comparable particle size distribution (in the range of 3-4 µm) and physical stability at least up to three months. oil-based emulsions loaded with cumaric acid or its C10-ester showed a higher capacity to scavenger superoxide anion and hydrogen peroxide than EVO oil-based emulsions. In conclusion, cumaric acid or its C10-ester could promote the antioxidant properties of oil when formulated as emulsions.
通过将羧基与C10直链醇进行化学酯化反应得到的肉桂酸和羟基肉桂酸（阿魏酸和香豆酸）的新型疏水衍生物，在生理缓冲液以及特级初榨橄榄油（EVO）或其他油类中，针对超氧阴离子和过氧化氢的抗氧化能力进行了研究。结果表明，香豆酸和阿魏酸对超氧阴离子和过氧化氢的抗氧化活性高于其他化合物。选择香豆酸及其C10酯衍生物加入EVO或其他油基乳液中。制备的乳液具有相当的粒径分布（在3 - 4 µm范围内）且至少在三个月内具有物理稳定性。负载香豆酸或其C10酯的油基乳液比EVO油基乳液表现出更高的清除超氧阴离子和过氧化氢的能力。总之，香豆酸或其C10酯在制成乳液时可以提升油类的抗氧化性能。
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