Antioxidant properties of ferrous flavanol mixtures

作者：Grzesik Michalina; Bartosz Grzegorz; Dziedzic Andrzej; Narog Dorota; Namiesnik Jacek; Sadowska Bartosz Izabela^*

来源：Food Chemistry, 2018, 268: 567-576.

DOI：10.1016/j.foodchem.2018.06.076

• AAPH
• ABTS
• Catechin
• Epicatechin
• Epigallocatechin
• Epicatechin gallate
• Epigallocatechin gallate
• Hemolysis
• Hypochlorite

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 Fe2+ binding to form a 4:1 (flavanol:Fe2+) 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-Fe2+ 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.

• 出版日期2018-12-1