Antioxidant properties of ferrous flavanol mixtures. (1st December 2018)

• Record Type: Journal Article
• Authors: Grzesik, Michalina; Bartosz, Grzegorz; Dziedzic, Andrzej; Narog, Dorota; Namiesnik, Jacek; Sadowska-Bartosz, Izabela
• Is Part Of: Food chemistry. Volume 268(2018)
• Page Start: 567
• Page End: 576
• Publication Date: 2018-12-01
• Subjects: (+)-Catechin, CID: 9064 -- (−)-Epicatechin, CID:72276 -- (−)-Epigallocatechin, CID: 72277 -- (−)-Epicatechin gallate, CID:107905 -- (−)-Epigallocatechin gallate, CID: 65064; AAPH -- ABTS -- Catechin -- Epicatechin -- Epigallocatechin -- Epicatechin gallate -- Epigallocatechin gallate -- Hemolysis -- Hypochlorite; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.06.076
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Antioxidant properties of Fe 2+ mixtures of 5 flavanols were studied. Antioxidant activities of flavanols were mostly retained in the mixtures. The mixtures did not show superoxide dismutase or catalase activity. Abstract: Interaction of metal, especially iron ions with flavanols is considered as an important feature of these compounds and is believed to contribute to their both antioxidant and prooxidant properties. The aim of this study was to examine how Fe 2+ binding to form a 4:1 (flavanol:Fe 2+ ) mixtures affects the antioxidant properties of flavanols. ABTS ∗ scavenging, protection against fluorescence bleaching induced by AAPH and hypochlorite, protection against lipid peroxidation and protection against hypochlorite-induced hemolysis demonstrated that flavonol-Fe 2+ mixtures retain antioxidant properties, although, in most cases, they are lower with respect to the flavanols alone. No superoxide dismutase-like or catalase-like activity of the mixtures was revealed.