Effect of Protein on the Antioxidant Activity of Phenolic Compounds in a Lecithin-Liposome Oxidation System

Marina Heinonen, Dietrich Rein, M. Teresa Satué-Gracia, Shu Wen Huang, J. Bruce German, Edwin N. Frankel

Research output: Contribution to journalArticle

101 Scopus citations

Abstract

The effect ne serum albumin (BSA) was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome system oxidized at 37 °C with copper. In the absence of BSA, the phenolic compounds inhibited hydroperoxide formation in decreasing order: ferulic acid, epicatechin, catechin, rutin, malvidin, caffeic acid, quercetin, and propyl gallate. Hexanal formation was inhibited in the following decreasing order: ferulic acid, epicatechin, catechin, malvidin, caffeic acid, quercetin, rutin, and propyl gallate. Gallic acid and delphinidin promoted hydroperoxide and hexanal formation. In the presence of 20% BSA, liposome oxidation was much slower. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting lipid and protein oxidation. Two grape extracts and two red wines inhibited hydroperoxide and hexanal formation more efficiently without BSA. With BSA, the red wines were more active than the grape extracts in inhibiting lipid oxidation but were not different in inhibiting protein carbonyls.

Original languageEnglish (US)
Pages (from-to)917-922
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume46
Issue number3
StatePublished - Mar 1998

Keywords

  • Antioxidants
  • Flavonoids
  • Fluorescence
  • Hexanal
  • Hydroperoxides
  • Lecithin
  • Liposome
  • Liposome oxidation
  • Lysine
  • Phenolic compounds
  • Protein carbonyls
  • Proteins
  • Tryptophan

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Fingerprint Dive into the research topics of 'Effect of Protein on the Antioxidant Activity of Phenolic Compounds in a Lecithin-Liposome Oxidation System'. Together they form a unique fingerprint.

  • Cite this

    Heinonen, M., Rein, D., Satué-Gracia, M. T., Huang, S. W., German, J. B., & Frankel, E. N. (1998). Effect of Protein on the Antioxidant Activity of Phenolic Compounds in a Lecithin-Liposome Oxidation System. Journal of Agricultural and Food Chemistry, 46(3), 917-922.