Comparison of antioxidant evaluation assays for investigating antioxidative activity of gallic acid and its alkyl esters in different food matrices

Phonsatta Natthaporn, Deetae Pawinee, Luangpituksa Pairoj, Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria-Cruz, Lecomte Jérôme, Villeneuve Pierre, Decker Eric, Visessanguan Wonnop, Panya Atikorn. 2017. Comparison of antioxidant evaluation assays for investigating antioxidative activity of gallic acid and its alkyl esters in different food matrices. Journal of Agricultural and Food Chemistry, 65 (34) : 7509-7518.

Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Résumé : The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the performance of two recently developed assays, e.g., the conjugated autoxidizable triene (CAT) and the apolar radical-initiated conjugated autoxidizable triene (ApoCAT) assays to predict the antioxidant effectiveness of gallic acid and its esters in selected food models in comparison with the conventional antioxidant assays. The results indicated that the polarities of the antioxidants have a strong impact on antioxidant activities. In addition, different oxidant locations demonstrated by the CAT and ApoCAT assays influenced the overall antioxidant performances of the antioxidants with different polarities. To validate the predictability of the assays, the antioxidative performance of gallic acid and its alkyl esters was investigated in oil-inwater (O/W) emulsions, bulk soybean oils, and roasted peanuts as the lipid food models. The results showed that only the ApoCAT assay could be able to predict the antioxidative performances in O/W emulsions regardless of the antioxidant polarities. This study demonstrated that the relevance of antioxidant assays to food models was strongly dependent on physical similarities between the tested assays and the food structure matrices.

Mots-clés Agrovoc : antioxydant, tannin, lipide, rancidité, produit alimentaire, oxydation, technique de prévision, politique de développement, perte nutritionnelle

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Phonsatta Natthaporn, BIOTEC [National Center for Genetic Engineering and Biotechnology] (THA)
• Deetae Pawinee, King Mongkut's Institute of Technology Ladkrabang (THA)
• Luangpituksa Pairoj, Mahidol University (THA)
• Grajeda-Iglesias Claudia, CIRAD-PERSYST-UMR IATE (FRA)
• Figueroa-Espinoza Maria-Cruz, Montpellier SupAgro (FRA)
• Lecomte Jérôme, CIRAD-PERSYST-UMR IATE (FRA)
• Villeneuve Pierre, CIRAD-PERSYST-UMR IATE (FRA) ORCID: 0000-0003-1685-1494
• Decker Eric, CIRAD-PERSYST-UMR IATE (FRA)
• Visessanguan Wonnop, BIOTEC [National Center for Genetic Engineering and Biotechnology] (THA)
• Panya Atikorn, BIOTEC [National Center for Genetic Engineering and Biotechnology] (THA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/585287/)

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