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J Agric Food Chem. 2008 Aug 27;56(16):7472-81. doi: 10.1021/jf800708t. Epub 2008 Jul 23.

Plant phenolics affect oxidation of tryptophan.

Author information

1
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P.O. Box 27, 00014 University of Helsinki, Finland. hanna.salminen@helsinki.fi

Abstract

The effect of berry phenolics such as anthocyanins, ellagitannins, and proanthocyanidins from raspberry (Rubus idaeus), black currant (Ribes nigrum), and cranberry (Vaccinium oxycoccus) and byproducts of deoiling processes rich in phenolics such as rapeseed (Brassica rapa L.), camelina (Camelina sativa), and soy (Glycine max L.) as well as scots pine bark (Pinus sylvestris) was investigated in an H2O2-oxidized tryptophan (Trp) solution. The oxidation of Trp was analyzed with high-performance liquid chromatography using both fluorescence and diode array detection of Trp and its oxidation products. Mechanisms of antioxidative action of the phenolic compounds toward the oxidation of Trp were different as the pattern of Trp oxidation products varied with different phenolic compounds. The antioxidant protection toward oxidation of Trp was best provided with pine bark phenolics, black currant anthocyanins, and camelina meal phenolics as well as cranberry proanthocyanidins.

PMID:
18646765
DOI:
10.1021/jf800708t
[Indexed for MEDLINE]

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