Factors influencing the antioxidant and pro-oxidant activity of polyphenols in oil-in-water emulsions

Journal of Agricultural and Food Chemistry
Lisa Zhou, Ryan J Elias

Abstract

The nonenzymatic oxidation of polyphenols bearing di- and trihydroxyphenol groups results in the generation of hydrogen peroxide (H₂O₂), a reactive oxygen species that can potentially compromise the oxidative stability of foods and beverages. An investigation of the factors that promote the oxidation of a model polyphenol, (-)-epigallocatechin-3-gallate (EGCG), was undertaken in a model lipid-based food system. Factors affecting oxidative stability, such as exogenous iron chelators (ethylenediaminetetraacetic acid; EDTA and 2,2-bipyridine; BPY) and pH (3 and 7) were evaluated in hexadecane and flaxseed oil-in-water (o/w) emulsions. At neutral pH, H₂O₂ levels were observed to rise rapidly in hexadecane emulsions except for EDTA-containing treatments. However, EDTA-containing samples showed the highest rate of EGCG oxidation, suggesting that H₂O₂ was rapidly reduced to hydroxyl radicals (HO•). Conversely, at pH 3, H₂O₂ concentrations were lower across all treatments. EDTA conferred the highest degree of EGCG stability, with no loss of the catechin over the course of the study. In order to assess whether or not the H₂O₂ production seen in oxidatively stable hexadecane emulsions translated to pro-oxidant activity in an oxidatively ...Continue Reading

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Jul 15, 2011·Journal of Agricultural and Food Chemistry·Lisa Zhou, Ryan J Elias

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Citations

Jan 12, 2019·Critical Reviews in Food Science and Nutrition·Minwei XuBingcan Chen
Dec 22, 2019·Journal of Clinical Medicine·Daniel Gyingiri AchelMiguel Alcaraz
Aug 18, 2020·Food Science and Biotechnology·Eunok Choe
Aug 29, 2018·Scientific Reports·Shunichi ShishidoYoshimi Niwano
Nov 9, 2017·Cancer Letters·Shireen ChikaraSharad S Singhal
Dec 12, 2017·Journal of Agricultural and Food Chemistry·David Julian McClements, Eric Decker

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