Structure-antioxidant activity relationship study of natural hydroxybenzaldehydes using in vitro assays

被引：45

作者：

Bountagladou, Olga G. ^{[1
]}

Ordoudi, Stella A. ^{[1
]}

Tsunidou, Maria Z. ^{[1
]}

机构：

[1] Anstotle Univ Thessaloniki, Dept Chem, Lab Food Chem & Technol, Thessaloniki 54124, Greece

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 08期

关键词：

Hydroxybenzaldehydes; Structure-activity relationship; Phenolic antioxidants; CBA; DPPH; ABTS; Rancimat; SCAVENGING ACTIVITY; 2-SUBSTITUTED PHENOLS; ACID-DERIVATIVES; BENZOIC-ACIDS; INHIBITION; OXIDATION; ENTHALPIES; PARAMETERS; CONSTANTS; PRODUCTS;

D O I：

10.1016/j.foodres.2010.05.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Structure-activity relationships (SARs) were sought among protocatechuic aldehyde 1 syringaldehyde 2 vanillin 3 p-hydroxybenzaldehyde 4 and salicylaldehyde 5 using various in vitro antioxidant assays (crocin bleaching assay ABTS DPPH Rancimat and liposomes) These aldehydes are known to contribute to the evolution of flavor during aging of alcoholic beverages in wood barrels and as natural preservatives Their acid counterparts (1'-5') were also studied for comparison The non-substituted hydroxybenzaldehydes (4 5) and the respective acids showed negligible activity under the CBA DPPH and the accelerated bulk oil oxidation conditions so that no SAR could be drawn The only compound that exhibited high antioxidant activity equal or even higher than 1 in all assay environments was 1 Syringaldehyde was found to possess exceptionally high activity in comparison to 2' only under the CBA conditions Moreover 1 and 2 were found to be strong inhibitors of bulk oil or of lecithin liposome oxidation Our findings add to knowledge about the antioxidant activity of the particular aldehydes apart from their flavoring and antibacterial properties (C) 2010 Elsevier Ltd All rights reserved

引用

页码：2014 / 2019

页数：6

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