Antioxidant Stability of Phenolic Acids and Their Esters

Hrádková, Iveta; Šmidrkal, Ján; Filip, V.; Merkl, Roman; Kabrdová, E.

doi:10.17221/626-cjfs

Cited by 5 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flavonoids are fat‐soluble extracts due to the presence of aglycones (Wang et al., 2020). Tannins extract mainly contains polyphenol derivatives and sugar‐containing substances, and the structure of phenolic acid extract contains more phenolic hydroxyl, so tannins and phenolic acid compounds are water‐soluble extracts (Auad et al., 2020; Hradkova et al., 2009).…”

Section: Types and Physiological Functions Of Plant Extractsmentioning

confidence: 99%

Utilization of plant extracts to control the safety and quality of fried foods—A review

Chen

McClements

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.

show abstract

Section: Types and Physiological Functions Of Plant Extractsmentioning

confidence: 99%

Utilization of plant extracts to control the safety and quality of fried foods—A review

Chen

McClements

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Heterophase Synthesis of Humic Substances at Low Substrate Concentrations and Flow-Through Conditions

Заварзина

Демин²,

Belova³

et al. 2022

Eurasian Soil Sc.

View full text Add to dashboard Cite

Abstract— Humic substances (HS) are heterogeneous and polydisperse compounds formed in soils, sediments and waters during the decay and transformation of organic residues (the process called humification). The role of extracellular free-radical condensation reactions (secondary synthesis) in the formation of HS is a subject of debate. Here we have studied the formation of HS from a mixture of monomers under the dynamic conditions and at low substrate concentrations in the presence of laccase from the fungus Coprinus comatus F-2940. Laccase was immobilized on kaolinite modified with aluminum hydroxide. We have investigated some properties of the enzyme, reactivity of phenolic acids and amino acids in the presence of laccase. The optimum of 2.6-dimethoxyphenol (2.6-DMP) oxidation by free laccase was at pH 6.0. Upon immobilization, it shifted to the acidic region (pH 4.4), the thermal stability decreased, however the kinetic parameters of 2.6-DMP oxidation remained unchanged. In terms of reactivity (% of substrate conversion by free laccase) the individual phenolic acids formed a series: caffeic (72) > ferulic (53) > gallic = syringic (43) > protocatechuic (5.5) > vanillic = p-hydroxybenzoic (0). In the mixture of phenolic acids, gallic acid was most efficiently oxidized (50%), while the other acids were oxidized in comparable amounts (13–17%). The conversion of phenolic acids increased in the presence of lysine. When a mixture of gallic, protocatechuic, syringic, ferulic acids (0.01 mM each) and lysine (0.02 mM) was passed through a flow-through microcolumn, immobilized laccase effectively oxidized the phenolic acids, the reaction products bound to the mineral phase, staining it dark. According to high performance liquid chromatography, the molecular weights of compounds extracted from the mineral phase did not exceed 900 Da, thus fulvic acid-like substances were formed. Results of the study suggest an important role of free-radical heterophase reactions in the formation of the molecular composition of the liquid phase and organo-mineral complexes.

show abstract

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Chrpová¹,

Kouřimská²,

Gordon³

et al. 2010

Czech J. Food Sci.

View full text Add to dashboard Cite

Chrpová D., Kouřimská L., Gordon M.H., Heřmanová V., Roubíčková I., Pánek J. (2010): Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech J. Food Sci., 28: 317-325.The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore water was used as the extraction agent. Besides antioxidant capacity, the content of total phenolic compounds was also measured and a strong correlation between these two variables was found. The extracts of lemon balm (melissa officinalis L.), peppermint (mentha x piperita L.), oregano (origanum vulgare L.), Greek oregano (origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea in the case of oregano and peppermint. Lower activity was observed in the case of rosemary (rosmarinus officinalis L.), marjoram (majorana hortensis), hyssop (hyssopus officinalis L.), sweet basil (ocimum basilicum), and lovage (Levisticum officinale Koch.). The inhibitory activity of the herb extracts was monitored also during the autooxidation of lard. Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. The extracts of peppermint, oregano, rosemary, winter savory, lemon balm and hyssop showed middle activity comparable to that of α-tocopherol. The antioxidant capacity of sweet basil and lovage was insignificant.

show abstract

Antioxidant Stability of Phenolic Acids and Their Esters

Cited by 5 publications

References 0 publications

Utilization of plant extracts to control the safety and quality of fried foods—A review

Utilization of plant extracts to control the safety and quality of fried foods—A review

Heterophase Synthesis of Humic Substances at Low Substrate Concentrations and Flow-Through Conditions

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Contact Info

Product

Resources

About