Comprehensive evaluation of radical scavenging, reducing power and chelating capacity of free proteinogenic amino acids using spectroscopic assays and multivariate exploratory techniques

Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
Alexandrina GuideaCostel Sârbu

Abstract

Among others, amino acids can inhibit oxidative processes through multiple pathways including inactivation of reactive oxygen species, scavenging free radicals, chelation of pro-oxidative transition metals, as well as reduction of hydroperoxides. Moreover, they can be a major target for oxidants as a result of their abundance in biological systems. The purpose of the present study is to examine the radical scavenging, reducing power and chelating capacity of the free proteinogenic amino acids, using several analytical assays based on different mechanisms and monitored via molecular UV-vis absorption spectrophotometry. In most of the assays, the highest antioxidant activity is rendered by Cys and Trp, known for their involvement in physiological radical reactions, followed by Tyr, Asn and Arg. The least reactive amino acids with respect to both radical scavenging and reducing power principle were Ala, Met, Thr and Val. The hierarchy of the amino acids based on their antioxidant activity is shifting, depending on the analytical assay employed. Results from the multivariate exploratory techniques-hierarchical cluster analysis and principal component analysis-could point out the methods that are most similar and best connected to e...Continue Reading

Citations

Feb 12, 2021·Journal of Basic Microbiology·Linru HuangRavi Gooneratne
Apr 10, 2021·International Journal of Food Science·Peter KurdiChanida Hansawasdi

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