Phenolic compounds are known to have antioxidant and antimicrobial properties. These properties may be useful in the preservation of foods or beverages. The interactive antioxidant capacity of phenolic compounds within foods has not been well explored. Interactions of individual phenolic compounds (chlorogenic acid, hesperidin, luteolin, myricetin, naringenin, p-coumaric acid, and quercetin) at the concentrations found in navel oranges (Citrus sinensis) were analyzed for their antioxidant capacity to observe potential antagonistic, additive, or synergistic interactions. Mixtures of 2, 3, and 4 phenolic compounds were prepared. The Oxygen Radical Absorbance Capacity (ORAC) assay was used to quantify the antioxidant capacities of these combinations. Three different combinations of 2 compounds and 5 combinations of 3 compounds were found to be synergistic. One antagonistic combination of 2 was also found. No additional synergism occurred with the addition of a 4th compound. A model was developed to explain our results. Reduction potentials, relative concentration, and the presence or absence of catechol (o-dihydroxy benzene) groups were factors in the model. Practical Application: Understanding how combinations of fruit antioxidants work together will support their future use in preservation of foods and/or beverages.
Antioxidant phytochemical differences among cultivars and changes after storage have not been explored in primocane raspberries grown in a hot, dry climate. It was hypothesized that significant differences would be detected in total phenolics and antioxidant capacity [oxygen radical absorbance capacity (ORAC)] between cultivars and over time. ‘Autumn Bliss’ had the highest ORAC and phenolic content, whereas ‘Caroline’ had the lowest ORAC and phenolic content when fresh. Averaging all cultivars and pickings, refrigerated berries had a significantly higher total phenolic content than fresh or frozen berries, although some moisture loss occurred during standard refrigeration. Antioxidant capacity and total phenolic content of primocane raspberries grown in hot, dry conditions vary between cultivars, on average do not change significantly after storage, are higher later in the season, and are higher than supermarket cultivars.
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