Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions

Isabel Medina, Isabel Tombo, M. Teresa Satué-Gracia, J. Bruce German, Edwin N. Frankel

Research output: Contribution to journalArticle

45 Scopus citations

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 languageEnglish (US)
Pages (from-to)2392-2399
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number8
DOIs
StatePublished - Apr 10 2002

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)

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