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)

•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 antio...