Abstract
The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were α-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obtained from three different extra-virgin olive oils and olive mill wastewater. The natural extracts of olive oils and mill wastewaters were composed mainly of polyphenols and simple phenolics, respectively. Lipid oxidation at 30 °C was determined by the formation of hydroperoxides and fluorescent compounds resulting from oxidized lipid interactions. All phenolic compounds showed synergistic properties in reinforcing the antioxidant activity of lactoferrin in lipid systems containing iron. The highest synergistic effects were observed for the phenolic extracts rich in polyphenols of extra-virgin olive oils and lactoferrin. This synergistic effect was higher in liposomes than in emulsions.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 2392-2399 |
| Number of pages | 8 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 50 |
| Issue number | 8 |
| DOIs | |
| State | Published - Apr 10 2002 |
Fingerprint
Keywords
- Emulsions
- Extra-virgin olive oil
- Fluorescent compounds
- Hydroperoxides
- Lactoferrin
- Lipid oxidation
- Liposomes
- Natural antioxidants
- Olive mill wastewater
- Synergism
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
- Food Science
- Chemistry (miscellaneous)
Cite this
Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions. / Medina, Isabel; Tombo, Isabel; Satué-Gracia, M. Teresa; German, J. Bruce; Frankel, Edwin N.
In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 8, 10.04.2002, p. 2392-2399.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions
AU - Medina, Isabel
AU - Tombo, Isabel
AU - Satué-Gracia, M. Teresa
AU - German, J. Bruce
AU - Frankel, Edwin N.
PY - 2002/4/10
Y1 - 2002/4/10
N2 - The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were α-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obtained from three different extra-virgin olive oils and olive mill wastewater. The natural extracts of olive oils and mill wastewaters were composed mainly of polyphenols and simple phenolics, respectively. Lipid oxidation at 30 °C was determined by the formation of hydroperoxides and fluorescent compounds resulting from oxidized lipid interactions. All phenolic compounds showed synergistic properties in reinforcing the antioxidant activity of lactoferrin in lipid systems containing iron. The highest synergistic effects were observed for the phenolic extracts rich in polyphenols of extra-virgin olive oils and lactoferrin. This synergistic effect was higher in liposomes than in emulsions.
AB - The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were α-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obtained from three different extra-virgin olive oils and olive mill wastewater. The natural extracts of olive oils and mill wastewaters were composed mainly of polyphenols and simple phenolics, respectively. Lipid oxidation at 30 °C was determined by the formation of hydroperoxides and fluorescent compounds resulting from oxidized lipid interactions. All phenolic compounds showed synergistic properties in reinforcing the antioxidant activity of lactoferrin in lipid systems containing iron. The highest synergistic effects were observed for the phenolic extracts rich in polyphenols of extra-virgin olive oils and lactoferrin. This synergistic effect was higher in liposomes than in emulsions.
KW - Emulsions
KW - Extra-virgin olive oil
KW - Fluorescent compounds
KW - Hydroperoxides
KW - Lactoferrin
KW - Lipid oxidation
KW - Liposomes
KW - Natural antioxidants
KW - Olive mill wastewater
KW - Synergism
UR - http://www.scopus.com/inward/record.url?scp=0037051529&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0037051529&partnerID=8YFLogxK
U2 - 10.1021/jf011126y
DO - 10.1021/jf011126y
M3 - Article
C2 - 11929302
AN - SCOPUS:0037051529
VL - 50
SP - 2392
EP - 2399
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 8
ER -