Synthesis, characterization and effect of alkyl chain unsaturation on the antioxidant activities of chlorogenic acid derivatives

Effect of alkyl‐chain unsaturation on the antioxidant potential of chlorogenic acid derivatives in food and biological systems

“…Large amounts of long‐chain polyunsaturated fatty acids are present in bulk fish oil, which are easily affected by metal ions, oxygen, and light in the environment during storage and processing (Frankel et al ., 2002). Previous research showed that CGA derivatives have high oxidative stability and thermal stability (Xu et al ., 2022). After accelerated storage at 70 °C, the oxidation inhibition of the test compounds was determined (Fig.…”

“…Among the CGA derivatives, the oxidation inhibition activity of CGA‐C18:0 was the highest (42.57 ± 2.03%), probably because of its relatively strong lipophilicity (Xu et al ., 2022). The antioxidant efficacy of the unsaturated esters was in the order CGA‐C18:2 (37.11 ± 3.06%) > CGA‐C18:3 (33.74 ± 1.33%) > CGA‐C18:1 (33.36 ± 1.15%).…”

“…The CGA derivatives were prepared as described in a previous study (Xu et al ., 2022). In brief, CGA was esterified using fatty acids with the same chain length, but increasing levels of unsaturation: stearic acid (C18:0); oleic acid (C18:1); linoleic acid (C18:2); and α‐linolenic acid (C18:3).…”

“…(2011) have reported that administering high levels of synthetic antioxidants for long periods of time has been linked to stomach cancer to animals. Recently, natural phenolic compounds, such as epigallocatechin‐3‐gallicate (EGCG), catechin, resveratrol, and chlorogenic acid (CGA) are extensively studied as antioxidants (Zhong & Shahidi, 2012; Oh & Shahidi, 2017; Wang et al ., 2021; Xu et al ., 2022).…”

“…Current antioxidant strategies have been used to prevent or treat diseases associated with oxidative stress (Zhong & Shahidi, 2012). Although the antioxidant activity of CGA esters in solvent systems was indicated in our previous studies (Xu et al ., 2022), CGA esters with different unsaturation levels have not been investigated in food and biological systems.…”