Characterization and antioxidant activity of gallic acid derivative

Malinda, Krissan; Sutanto, Hery; Darmawan, Ahmad

doi:10.1063/1.5011887

Cited by 9 publications

(9 citation statements)

References 8 publications

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“…This species was observed directly at t = 0 min and appeared more stable than the other radical species. It is likely a reaction product of the oxidative coupling of GA, 55 since the similarity to EA radicals is striking ( Figure S15 ).…”

Section: Resultsmentioning

confidence: 99%

Tannic Acid Radicals in the Presence of Alkali Metal Salts and Their Impact on the Formation of Silicate-Phenolic Networks

Weber

Sagstuen

Zhong

et al. 2020

ACS Appl. Mater. Interfaces

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Polyphenolic molecules have become attractive building blocks for bioinspired materials due to their adhesive characteristics, capacity to complex ions, redox chemistry, and biocompatibility. For the formation of tannic acid (TA) surface modifications based on silicate-phenolic networks, a high ionic strength is required. In this study, we investigated the effects of NaCl, KCl, and LiCl on the formation of TA coatings and compared it to the coating formation of pyrogallol (PG) using a quartz-crystal microbalance. We found that the substitution of NaCl with KCl inhibited the TA coating formation through the high affinity of K + to phenolic groups resulting in complexation of TA. Assessment of the radical formation of TA by electron paramagnetic resonance spectroscopy showed that LiCl resulted in hydrolysis of TA forming gallic acid radicals. Further, we found evidence for interactions of LiCl with the Si aq crosslinker. In contrast, the coating formation of PG was only little affected by the substitution of NaCl with LiCl or KCl. Our results demonstrate the interaction potential between alkali metal salts and phenolic compounds and highlight their importance in the continuous deposition of silicatephenolic networks. These findings can be taken as guidance for future biomedical applications of silicate-phenolic networks involving monovalent ions.

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Section: Resultsmentioning

confidence: 99%

Tannic Acid Radicals in the Presence of Alkali Metal Salts and Their Impact on the Formation of Silicate-Phenolic Networks

Weber

Sagstuen

Zhong

et al. 2020

ACS Appl. Mater. Interfaces

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“…Gallic acid (GA) or 3,4,5 -trihydroxybenzoic acid is a phenolic acid compound with antioxidant characteristics and is found in natural products including green tea, grapes, pineapple and other plants (77). It has been demonstrated that GA pretreatment mitigates renal tubular damage in RIR rats by affecting antioxidant enzymes (78).…”

Section: Gallic Acidmentioning

confidence: 99%

Herbal antioxidants and renal ischemic-reperfusion injury; an updated review

et al. 2020

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Renal ischemia-reperfusion (RIR) is a pathological condition due to transient restriction of blood flow to the kidneys, which is followed by the subsequent recovery of perfusion and re-oxygenation. RIR injury contributes to the progression of renal dysfunction including acute kidney injury (AKI) in native and renal allograft transplant. The generation of reactive oxygen species (ROS) during oxidative stress contributes to the occurrence of RIR. Hence, the use of antioxidant compounds can improve oxidative stress due to RIR. This review highlights herbal antioxidant efficacy against RIR injury. The findings of this study indicate that antioxidant compounds with herbal origin could reduce complications due to oxidative stress related to RIR through diminishing lipid peroxidation, decreased production of malondialdehyde (MDA), apoptosis and increasing antioxidant enzymes activity. Reducing oxidative stress with the pharmacological approach of antioxidants can be a desirable target for ameliorating RIR.

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“…Cavia‐Saiz, Muñiz, Ortega, & Busto (2011) have reported an increase in TPC of 78% during the enzymatic debittering of juice. Gallic acid, a low molecular weight triphenolic molecule, has been shown in numerous studies to have high antioxidant properties (Malinda et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Design and development of laboratory scale batch type device for debittering of bitter citrus juice

Gupta

Rather

Mishra

2023

J Food Process Engineering

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Debittering of citrus juice has long been a stumbling challenge for the juice processing industries. The current debittering technique employs the adsorption of bitter compounds, which is reported to reduce a significant amount of vital nutrients, resulting in considerably lower antioxidant activity. Thus, in the present study, we are reporting a batch-type laboratory-scale debittering device using an interdigitated electrode (IDE), macroporous resin, and enzyme. Three different types of devices were developed. The first device was developed by adsorbing naringinase onto a macroporous resin and then being deposited on an IDE patterned printed circuit board (PCB) substrate. The second device was fabricated by the deposition of activated resin on IDE (an AR-based device), while the third device was developed by depositing nonactivated resin on IDE (a NAR-based device). The performance of the devices was evaluated by debittering the pomelo juice. It was observed that the device efficiently debitter 70-100 ml of juice in a batch manner. The juice was treated for 160 min at 60 C to determine the optimum time for a minimum level of naringin with the maximum retention of vital nutrients. A decreased level of naringin (53.06%) and increased naringenin content (16.19 ppm) were noticed with an increased time of exposure. Juice treated for 100 min had a significantly lower amount of naringin (39%), with maximum retention of vital nutrients. Contrary to this, juice treated with AR and NAR debittering devices reduced 32 and 19.65% of the naringin in 5 min with a maximum loss of bioactive compounds. The present study concludes that the fabricated debittering device reduced the bitterness up to a certain level with the minimum loss of other vital nutrients. Further study is needed to increase the handling capacity of juice and to study the storage stability of treated juice. Practical ApplicationBitterness has long been a stumbling barrier to the commercial acceptance of citrus juice. There are limited studies that can monitor the elimination of bitter components from citrus juices. The current attempt investigates the development of a debittering device that can easily monitor the level of bitterness during the debittering process of bitter citrus fruit. The easy fabrication process, reusability of the proposed device, and cost factor could be an alternative way to boost the commerciality of underutilized citrus fruits. The developed technology has a strong potential to scale up, as the cost is minimal and the design of the setup is very simple.

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Characterization and antioxidant activity of gallic acid derivative

Cited by 9 publications

References 8 publications

Tannic Acid Radicals in the Presence of Alkali Metal Salts and Their Impact on the Formation of Silicate-Phenolic Networks

Tannic Acid Radicals in the Presence of Alkali Metal Salts and Their Impact on the Formation of Silicate-Phenolic Networks

Herbal antioxidants and renal ischemic-reperfusion injury; an updated review

Design and development of laboratory scale batch type device for debittering of bitter citrus juice

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