Liu Tao, Liu Xiaohan, Olajide Tosin M, Xu Jia, Weng Xinchu
School of Environmental and Chemical Engineering, Shanghai University, 381 Nanchen Road, Shanghai 200444, China.
School of Life Sciences, Shanghai University, 381 Nanchen Road, Shanghai 200444, China.
Antioxidants (Basel). 2022 Apr 18;11(4):796. doi: 10.3390/antiox11040796.
-butyl curcumin (TBC), demethylated -butylated curcumin (1E,6E-1,7-bis(3--butyl-4,5-dihydroxyphenyl)hepta-1,6-diene-3,5-dione, DMTC), demethylated curcumin (DMC), and Cur were synthesized from the starting compound, 2-methoxy-4-methylphenol. TBC and DMTC are two novel lipophilic compounds, and Cur and DMC are polar and hydrophilic. The antioxidant activities of Cur, TBC, DMC, and DMTC were evaluated by using the methods of 2,2-diphenyl-1-(2,4,6-trinitro-phenyl)-hydrazinyl (DPPH), deep-frying, and Rancimat. -butylhydroquinone (TBHQ) and Butylated hydroxytoluene (BHT) were used as comparison compounds. Both Rancimat and deep-frying tests demonstrated that DMTC was the strongest antioxidant, and TBC also had stronger antioxidant activity than Cur. In the DPPH assay, DMC showed the highest scavenging activity, followed by DMTC, TBHQ, Cur, and TBC. DMTC and TBC can be potentially used as strong antioxidants in food industry, especially for frying, baking, and other high temperature food processing. DMTC is the strongest antioxidant in oil to our knowledge.
-丁基姜黄素（TBC）、去甲基-丁基化姜黄素（1E,6E-1,7-双(3-丁基-4,5-二羟基苯基)庚-1,6-二烯-3,5-二酮，DMTC）、去甲基姜黄素（DMC）和姜黄素（Cur）由起始化合物2-甲氧基-4-甲基苯酚合成。TBC和DMTC是两种新型亲脂性化合物，而Cur和DMC是极性且亲水的。采用2,2-二苯基-1-(2,4,6-三硝基苯基)肼基（DPPH）法、油炸法和Rancimat法对Cur、TBC、DMC和DMTC的抗氧化活性进行了评价。叔丁基对苯二酚（TBHQ）和丁基化羟基甲苯（BHT）用作对照化合物。Rancimat法和油炸试验均表明，DMTC是最强的抗氧化剂，TBC的抗氧化活性也比Cur强。在DPPH试验中，DMC表现出最高的清除活性，其次是DMTC、TBHQ、Cur和TBC。DMTC和TBC有望在食品工业中用作强抗氧化剂，尤其适用于油炸、烘焙和其他高温食品加工。据我们所知，DMTC是油中最强的抗氧化剂。
