A ¹H NMR Investigation of the Interaction between Phenolic Acids Found in Mango (Manguifera indica cv Ataulfo) and Papaya (Carica papaya cv Maradol) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) Free Radicals.
A ¹H NMR Investigation of the Interaction between Phenolic Acids Found in Mango (Manguifera indica cv Ataulfo) and Papaya (Carica papaya cv Maradol) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) Free Radicals.
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对芒果（Manguifera Indica CV Ataulfo）和木瓜（Carica Papaya cv Maradol）和1,1-二苯基-2-苯基-2-苯基氢羟基羟基羟基苯基（DPPH）freadicals中发现的酚酸之间相互作用的研究研究。
DOI：
10.1371/journal.pone.0140242
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
González-Aguilar GA
中科院分区：
文献类型：
--
作者：
López-Martínez LM;Santacruz-Ortega H;Navarro RE;Sotelo-Mundo RR;González-Aguilar GA
酚酸对人类健康的益处通常归因于它们对抗自由基以提供抗氧化保护的潜力。这种潜力归因于它们的酸性化学结构，在不同位置具有羟基。酚酸之间可以相互作用并表现出相加、拮抗或协同作用。在本文中，我们使用 1H NMR 分析了芒果（没食子酸、原儿茶酸、绿原酸和香草酸）和木瓜（咖啡酸、阿魏酸和对香豆酸）中主要酚酸的相互作用和机制，并使用 DPPH 自由基来评估抗氧化剂混合物的效果。发现相互作用是通过-OH 和-COOH 基团之间的氢键发生的。此外，酚酸表现出两种中和 DPPH 自由基的机制。根据结果，这两种机制是氢原子转移（HAT）和单电子转移（SET）。芒果中酚酸中和DPPH自由基的能力按以下顺序降低：没食子酸>绿原酸>原儿茶酸>香草酸。此外，在木瓜中发现的酸中，顺序如下：咖啡酸>对香豆酸>阿魏酸。
The benefits of phenolic acids on human health are very often ascribed to their potential to counteract free radicals to provide antioxidant protection. This potential has been attributed to their acidic chemical structure, which possesses hydroxyl groups in different positions. Phenolic acids can interact between themselves and exhibit an additive, antagonistic or synergistic effect. In this paper, we used 1H NMR to analyze the interactions and mechanisms that are present in major phenolic acids found in mango (gallic, protocatechuic, chlorogenic and vanillic acids) and papaya (caffeic, ferulic and p-coumaric acids), and the DPPH radical was used to evaluate the effect of the antioxidant mixtures. The interactions were found to occur via hydrogen bonds between the -OH and -COOH groups. Moreover, the phenolic acids exhibit two types of mechanisms for the neutralization of the DPPH radical. According to the results, these two mechanisms are Hydrogen Atom Transfer (HAT) and Single Electron Transfer (SET). The ability of the phenolic acid to neutralize the DPPH radical decreases in the following order in mango: gallic > chlorogenic > protocatechuic > vanillic. Moreover, within the acids found in papaya, the order was as follows: caffeic > p-coumaric > ferulic.