Antioxidant capacities of individual and combined phenolics in a model system

被引：160

作者：

Heo, Ho Jin

Kim, Young Jun

Chung, Donghwa

Kim, Dae-Ok ^{[1
]}

机构：

[1] Kyung Hee Univ, Inst Life Sci, Dept Food Sci & Technol, Yongin 449701, Gyeonggi, South Korea

[2] Gyeongsang Natl Univ, Dept Food Sci & Technol, Jinju 660701, Gyeongnam, South Korea

[3] Korea Univ, Dept Food & Biotechnol, Jochiwon 339700, Chungnam, South Korea

[4] Kangnung Natl Univ, Fac Marine Biosci & Technol, Kangnung 210702, Gangwon, South Korea

来源：

FOOD CHEMISTRY | 2007年 / 104卷 / 01期

关键词：

ABTS radical; antioxidant capacity; additive effect; phenolics;

D O I：

10.1016/j.foodchem.2006.11.002

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In order to understand how interaction of individual phenolics contributes to the total antioxidant capacity, we quantitatively measured antioxidant capacity of various phenolics in different combinations, using ABTS radical-scavenging ability in a model system. Selected phenolics included in this study were those often found in fruits and vegetables, such as catechin, chlorogenic acid, cyanidin, cyanidin 3-glucoside, cyanidin 3-rutinoside, epicatechin, peonidin, peonidin 3-glucoside, quercetin, quercetin 3-glucoside, quercetin 3-galactoside and quercetin 3-rutinoside. Individual phenolics showed their characteristic antioxidant capacities, while the mixtures, with two or three phenolics combined revealed that the summation of antioxidant capacities of individual phenolics led to total antioxidant capacity. Therefore, it can be concluded that there was no synergistic effect among the phenolics studied. Only an additive effect of antioxidant capacity was observed. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：87 / 92

页数：6

共 38 条

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