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In vitro assessment of antioxidant activity of tyrosol, resveratrol and their acetylated derivatives

Author:
Vlachogianni, Ioanna C., Fragopoulou, Elizabeth, Kostakis, Ioannis K., Antonopoulou, Smaragdi
Source:
Food chemistry 2015 v.177 pp. 165-173
ISSN:
0308-8146
Subject:
acetylation, antioxidant activity, blood serum, copper, free radicals, humans, hydrophobicity, in vitro studies, inhibitory concentration 50, linoleic acid, lipid peroxidation, lipoxygenase, oxidation, resveratrol
Abstract:
Consumption of phenolic compounds is associated with beneficial effects in humans even though many of them are poorly absorbed. The aim of this study was to investigate the in vitro antioxidant activity of tyrosol (T), resveratrol (R) and their acetylated derivatives (AcD), as increased lipophilicity has been reported to improve absorption.The chemically synthesized AcDs were evaluated by their ability to scavenge DPPH radicals, inhibit non-enzymatic linoleic acid peroxidation, inhibit human serum oxidation in the presence of copper ions and inhibit lipoxygenase activity.T showed an inhibitory effect only in serum oxidation, where the T-acetylated at aromatic-OH was the most active. The T-acetylated at aliphatic-OH and 3,5-diacetyl-R exhibited the most powerful effect in non-enzymatic linoleic acid peroxidation with IC50 values 2.4mM±0.21 and 0.055mM±0.0018, respectively. In all other tests R was the most potent among all its AcD and T.Increasing lipophilicity by acetylation improves antioxidant activity of phenolic compounds in non-enzymatic lipid peroxidation assays.
Agid:
5423755