Effect of Molecular Structure of Phenolic Families as Hydroxycinnamic Acids and Catechins on Their Antioxidant Effectiveness in Minced Fish Muscle

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• 作者：I. Medina ; J. M. Gallardo ; M. J. Gonz&aacute ; lez ; S. Lois ; N. Hedges
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：May 16, 2007
• 年：2007
• 卷：55
• 期：10
• 页码：3889 - 3895
• 全文大小：137K
• 年卷期：v.55,no.10(May 16, 2007)
• ISSN：1520-5118

文摘

The antioxidant effectiveness of two different families of phenolic compounds, hydroxycinnamic acidsand catechins, added as a power (0.001% w/w) to chilled minced horse mackerel muscle wasevaluated. Caffeic acid, chlorogenic acid, o-coumaric acid, and ferulic acid were selected ashydroxycinnamic acids with similar molecular structures. Commercial catechins with different numbersof hydroxylic groups, including catechin, gallocatechin, catechin gallate, and gallocatechin gallate,were also tested. The effectiveness found was individually discussed for each family as a function ofthe molecular structure. The capacity of hydroxycinnamic acids for donating electrons seems to playthe most significant role for retarding the development of rancidity in fish muscle. Conversely, theproperties related to the ability for chelating metals and the distribution between oily and aqueousphases were not correlated with the inhibitory activities. Among hydroxycinnamic acids, the resultshighlighted the potent antioxidant activity of 10 ppm caffeic acid in inhibiting lipid oxidation in fishmuscle. Its antioxidant efficacy was similar to that of propyl gallate. Among catechins, catechin showedthe highest antioxidant activity. There was an increment of efficacy in fish muscle using concentrationsranging between 10 and 100 ppm of both caffeic acid and catechin.