Conceptual functional-by-design optimisation of the antioxidant capacity of trans-resveratrol, quercetin, and chlorogenic acid: Application in a functional tea

文献类型： 外文期刊

第一作者： Corrigan, Hazel

作者： Corrigan, Hazel;Dunne, Aoife;Purcell, Niamh;Granato, Daniel;Guo, Yuyang;Wang, Kai;Xuan, Hongzhuan

作者机构：

关键词： Functional foods; Oxidative stress; Cell models; Polyphenols; Reactive oxygen species

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 428 卷

页码：

收录情况： SCI

摘要： Designing functional foods as delivery systems may become a tailored strategy to decrease the risk of noncommunicable diseases. Therefore, this work aims to optimise a combination of t-resveratrol (RES), chlorogenic acid (CHA), and quercetin (QUE) based on antioxidant assays and develop a functional tea formulation enriched with the optimal polyphenol combination (OPM). Experimental results showed that the antioxidant capacity of these compounds is assay- and compound-dependent. A mixture containing 73% RES and 27% QUE maximised the hydroxyl radical scavenging activity and FRAP. OPM upregulated the gene expressions of heme oxygenase-1, superoxide dismutase, and catalase and decreased the reactive oxygen species generation in L929 fibroblasts. Adding OPM (100 mg/L) to a chamomile tea increased FRAP:39%, DPPH:59%; total phenolic content: 57%, iron reducing capacity: 41%, human plasma protection against oxidation: 67%. However, pasteurisation (63 degrees C/30 min) decreased only the DPPH. Combining technology, engineering, and cell biology was effective for functional tea design.

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