Publication: Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices
Issued Date
2017-08-30
Resource Type
ISSN
15205118
00218561
00218561
Other identifier(s)
2-s2.0-85028532125
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Agricultural and Food Chemistry. Vol.65, No.34 (2017), 7509-7518
Suggested Citation
Natthaporn Phonsatta, Pawinee Deetae, Pairoj Luangpituksa, Claudia Grajeda-Iglesias, Maria Cruz Figueroa-Espinoza, Jérôme Le Comte, Pierre Villeneuve, Eric A. Decker, Wonnop Visessanguan, Atikorn Panya Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices. Journal of Agricultural and Food Chemistry. Vol.65, No.34 (2017), 7509-7518. doi:10.1021/acs.jafc.7b02503 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/41412
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Title
Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices
Abstract
© 2017 American Chemical Society. The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the performance of two recently developed assays, e.g., the conjugated autoxidizable triene (CAT) and the apolar radical-initiated conjugated autoxidizable triene (ApoCAT) assays to predict the antioxidant effectiveness of gallic acid and its esters in selected food models in comparison with the conventional antioxidant assays. The results indicated that the polarities of the antioxidants have a strong impact on antioxidant activities. In addition, different oxidant locations demonstrated by the CAT and ApoCAT assays influenced the overall antioxidant performances of the antioxidants with different polarities. To validate the predictability of the assays, the antioxidative performance of gallic acid and its alkyl esters was investigated in oil-in-water (O/W) emulsions, bulk soybean oils, and roasted peanuts as the lipid food models. The results showed that only the ApoCAT assay could be able to predict the antioxidative performances in O/W emulsions regardless of the antioxidant polarities. This study demonstrated that the relevance of antioxidant assays to food models was strongly dependent on physical similarities between the tested assays and the food structure matrices.