Antioxidant ability of tyrosol and derivative-compounds in the presence of O2(1Δg)-species. Studies of synergistic antioxidant effect with commercial antioxidants

• Published in: Food chemistry Vol. 285; pp. 275 - 281
• Main Authors: Casadey, Rocío, Challier, Cecilia, Senz, Alejandro, Criado, Susana
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2019
• Subjects: additives; antioxidant activity; food industry; food quality; isomers; lipid peroxidation; Phenolic antioxidants; phenolic compounds; Photodegradation; protective effect; Singlet oxygen; synergism; tryptophan; unsaturated fatty acids; Photodegradation; 4-hydroxyphenethyl alcohol (PubChem CID: 10393); Singlet oxygen; 3-hydroxyphenethyl alcohol (PubChem CID: 83404); l-Ascorbic acid (PubChem CID: 54670067); Rose Bengal (PubChem CID: 69438); (±)-6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) (PubChem CID: 40634); Methyl linoleate (PubChem CID: 5284421); Phenolic antioxidants; 2-hydroxyphenethyl alcohol (PubChem CID: 82200); l-Triptophan (PubChem CID: 6305); Furfuryl alcohol (PubChem CID: 7361)
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2019.01.161

•Tyrosol and two isomers derived deactivate O2 (1Δg) mainly through a physical process.•The O2 (1Δg) deactivation by the phenolic compounds is influenced by pH-medium.•The phenolic compounds show a synergistic effect in presence of common antioxidants.•The phenolic compounds could be efficient antioxidants against lipid peroxidation. The exposure of fatty products to environmental light can trigger lipid oxidation in food through a sensitized-photooxidation process, which involves the participation of the species singlet oxygen (O2(1Δg)). Therefore, preservation of food quality represents a subject of great economic interest to the food industry. In this sense, the phenolic compounds are natural antioxidants widely used in food industry. In this contribution we studied the interactions of phenolic derivatives (Phd), tyrosol and tyrosol derived isomers, with O2(1Δg) and their possible protective effect against the oxidative degradation of unsaturated fatty acids and amino acids. Besides, a potential synergistic interaction between Phd and antioxidants used in food industry were investigated. Phd substrates showed properties as antioxidant additives due to their high ability deactivating O2(1Δg) through a physical process and synergistic effect in the presence of commercial antioxidants. Phd presented an antioxidant protective effect toward O2(1Δg)-mediated degradation of methyl linoleate and tryptophan.