Journal article
Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays
National Food Institute, Technical University of Denmark1
Division of Seafood Research, National Food Institute, Technical University of Denmark2
Center for Biological Sequence Analysis, Department of Systems Biology, Technical University of Denmark3
Department of Systems Biology, Technical University of Denmark4
Department of Chemistry, Technical University of Denmark5
Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark6
Department of Chemical and Biochemical Engineering, Technical University of Denmark7
Practical limitations exist regarding the effectiveness of flavonoids as antioxidants in many food systems, possibly due to their poor solubility and miscibility in lipidic environments. Current strategies to improve these properties include enzymatically acylating flavonoids with lipophilic moieties.
Herein, two derivatives of rutin (possessing C12:0 or C16:0 acyl groups) were assessed for their antioxidant properties, and compared with their parent compound, rutin and with butylated hydroxytoluene (BHT). While all compounds exhibited relatively strong radical scavenging abilities, modified rutin compounds exhibited decreased reducing power and metal chelating abilities as compared to rutin.
Conversely, investigations on the oxidation of human low density lipoprotein (LDL) revealed that rutin laurate was most effective in inhibiting oxidation by prolonging LDL lag time for an in vitro system. With regards to in vivo considerations, a pre-treatment step confirmed that the ester bond linking rutin and acyl moieties was most susceptible to hydrolysis by digestive enzymes, while rutin itself was not degraded.
Thus, acylation of rutin with medium or long chain fatty acids may result in improved antioxidant abilities in more complex systems, including LDL-oxidation assays. Likely reasons may include improved lipophilic solubility and partitioning properties allowing for better accessibility to the actual site of oxidation. (C) 2010 Elsevier Ltd.
All rights reserved.
Language: | English |
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Year: | 2010 |
Pages: | 221-230 |
ISSN: | 18737072 and 03088146 |
Types: | Journal article |
DOI: | 10.1016/j.foodchem.2010.04.009 |
ORCIDs: | Nielsen, Nina Skall and Jacobsen, Charlotte |