Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids

Abstract

Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspond to the sum of individual antioxidant capacity given by antioxidants from that tissue. In this study, individual antioxidant capacity and the interactions of four major phenolic compounds (chlorogenic, gallic, protocatechuic and vanillic acid) found in ‘Ataulfo’ mango pulp were tested using the DPPH assay. Significant synergism was found in the majority of the all combinations, as well as the combination of the four phenolics. However, antagonism was also observed between some molecules. This work demonstrated particular interactions that may occur in a complex environment within the complex framework of a natural food. The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity and their synergistic or antagonist interactions.

Protective Effect of Artemisia judaica against Doxorubicin-Induced Toxicity in Mice

“…Furthermore, A. judaica was revealed to have sesquiterpene lactones [36] flavonoids [35,40] and high phenolic contents [39,41,43]. These compounds were reported to have multiple biological effects including antiinflammatory, antioxidant [43] chemopreventive and anticancer activities [44]. The results reported herein also revealed that both doses A. judaica extract had no toxic effect and this result is in line with a study conducted with Nofal et al [45] who confirmed the safety of A. judaica extracts.…”

“…The protective role of A. judaica may be ascribed to its powerful free radical scavenger activity [38,39]. Furthermore, A. judaica was revealed to have sesquiterpene lactones [36] flavonoids [35,40] and high phenolic contents [39,41,43]. These compounds were reported to have multiple biological effects including antiinflammatory, antioxidant [43] chemopreventive and anticancer activities [44].…”

β‐cyclodextrin encapsulated polyphenols as effective antioxidants

“…It provides efficient protection against oxidative damage caused by reactive species like peroxide and superoxide radicals which cause serious damage to biological systems. [25][26][27][28] Green tea extract contains mainly four types of catechins, (2)-epigallocatechingallate (EGCG), (2)-epigallocatechin (EGC), (2)-epicatechin-gallate (ECG), and (2)-epicatechin (EC) [29,30] of which EGCG and ECG contain the gallic acid moiety. Although EGCG is the most abundant catechin [31] the maximum antioxidant property is shown by ECG.…”

Contribution of Major Hydrophilic and Lipophilic Antioxidants from Papaya Fruit to Total Antioxidant Capacity

“…Based on these results, the importance of choosing the different fruit that in combination of their antioxidants may be advantage when designing functional foods. As we mentioned before [44], more studies with combinations are required in a more mechanistic way, including infrared spectrometry and magnetic nuclear resonance, in order to better understand the mechanisms that are taking place inside an antioxidant system. Also, further studies are needed to evaluate the bioabsortion, biodisponibility and interactions between these compounds present in papaya pulp and other tropical fruits, after consumption.…”

“…Palafox-Carlo [44] reported the interactions that occur between major phenolics present in "Ataulfo" mango. These authors observed that gallic and protocatechuic acid exhibited the highest antioxidant capacity, probably due to their particular chemical conformation and hydroxyl groups content.…”