Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environments
Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environments
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DOI：
10.1002/ejlt.201800319
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发表时间：
2018-11-01
影响因子：
2.7
通讯作者：
Sharif, Ali
中科院分区：
文献类型：
--
作者：
Rafiee, Somayeh Alavi;Farhoosh, Reza;Sharif, Ali
没食子酸和连苯三酚的抗氧化活性研究DPPH中心点清除试验和氧化抑制的程度的三酰基甘油的各种不饱和油（橄榄，向日葵，和大豆）和它们的水包油乳液。具有供电子羧酸根阴离子的没食子酸分子是比连苯三酚分子明显更强的DPPH中心点清除剂（IC 50 = 11.4对20.2 μ M）。在防止三酰甘油氧化方面，没食子酸比焦性没食子酸具有更高的活性（86.1-1244.3 vs.73.4 -331.6），但在O/W乳液中活性较低（13.0-74.9 vs. 17.4-207.9），这取决于它们不同的抗氧化行为所产生的自由基链的作用机制以及界面现象。实际应用：本研究阐明了羧基在没食子酸抗氧化活性中的作用，作为自由基链机制以及界面现象的功能的抗氧化活性，受抗氧化活性影响的反脂质过氧化氢胶束的临界浓度，以及脂质不饱和度对没食子酸和连苯三酚的抗氧化活性的影响。
The antioxidant activity of gallic acid and pyrogallol is studied by the DPPH center dot scavenging assay and the extent of oxidation inhibition of the triacylglycerols of various unsaturated oils (olive, sunflower, and soybean) and their oil-in-water emulsions. The gallic acid molecules with an electron-donating carboxylate anion are significantly stronger DPPH center dot scavengers than pyrogallol molecules (IC50 = 11.4 vs. 20.2 mu M). Regarding the prevention of the triacylglycerols from oxidation, gallic acid is of higher activity than pyrogallol in the bulk oils (86.1-1244.3 vs. 73.4-331.6) but of lower activity in the O/W emulsions (13.0-74.9 vs. 17.4-207.9), depending on their different antioxidant behaviors arisen from the free radical chain mechanism of action as well as interfacial phenomena.Practical Applications: The present study clarifies the role of the carboxyl group in gallic acid antioxidant activity, antioxidant activity as a function of the free radical chain mechanism as well as interfacial phenomena, critical concentration of reverse lipid hydroperoxide micelles as affected by the antioxidant activity, and the effect of the degree of lipid unsaturation on the antioxidant activity of gallic acid and pyrogallol.