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Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures

文献类型： 外文期刊

作者： Gao, Qingchao 1 ; Li, Yi 1 ; Li, Yahui 2 ; Zhang, Zhiyong 2 ; Liang, Ying 1 ;

作者机构： 1.Jiangsu Key Lab Food Qual & Safety, Nanjing, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Nanjing, Peoples R China

3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China

关键词： antioxidant activity; phenolic acid; vegetable; structure; prooxidant activity

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）

ISSN： 0101-2061

年卷期： 2022 年 42 卷

页码：

收录情况： SCI

摘要： Phenolic acids existed in many agricultural products especially in vegetables and considered as important natural antioxidants. Eleven phenolic acids existed commonly in vegetables were chosen to assess the antioxidant activities using DPPH center dot, center dot ABTS(+), center dot O2(-), and center dot OH scavenging assays, as well as ferric reducing power and beta-carotene bleaching assays. The results showed that caffeic and protocatechuic acid with simple dihydroxylation structures have the best antioxidant activities, while p-Hydroxybenzoic and p-Coumaric acid with mono hydroxylation structures have the lowest antioxidant activities in most assays. The antioxidant activity of caffeic acid was higher than protocatechuic acid and ferulic acid higher than isoferulic acid may be due to the substituents and the position of substituents on the benzene ring. Antioxidant activities of caftaric, chicoric and chlorogenic acid and its derivates with complex dihydroxylation structures were high relatively among phenolic acids. The different concentration ranges of phenolic acids were obtained based on the quantitative relationship between antioxidant or prooxidant activities and sample concentrations. The prooxidant effect of phenolic acids was rarely observed in the present study. The results were conducive to further research on potential biological activities of vegetables.

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