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Food Chem. 2015 Jun 15;177:165-73. doi: 10.1016/j.foodchem.2014.12.092. Epub 2014 Dec 30.

In vitro assessment of antioxidant activity of tyrosol, resveratrol and their acetylated derivatives.

Author information

1
Department of Nutritional Science and Dietetics, Harokopio University, Athens, Greece.
2
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Greece.
3
Department of Nutritional Science and Dietetics, Harokopio University, Athens, Greece. Electronic address: antonop@hua.gr.

Abstract

Consumption of phenolic compounds is associated with beneficial effects in humans even though many of them are poorly absorbed. The aim of this study was to investigate the in vitro antioxidant activity of tyrosol (T), resveratrol (R) and their acetylated derivatives (AcD), as increased lipophilicity has been reported to improve absorption. The chemically synthesized AcDs were evaluated by their ability to scavenge DPPH radicals, inhibit non-enzymatic linoleic acid peroxidation, inhibit human serum oxidation in the presence of copper ions and inhibit lipoxygenase activity. T showed an inhibitory effect only in serum oxidation, where the T-acetylated at aromatic-OH was the most active. The T-acetylated at aliphatic-OH and 3,5-diacetyl-R exhibited the most powerful effect in non-enzymatic linoleic acid peroxidation with IC50 values 2.4 mM ± 0.21 and 0.055 mM ± 0.0018, respectively. In all other tests R was the most potent among all its AcD and T. Increasing lipophilicity by acetylation improves antioxidant activity of phenolic compounds in non-enzymatic lipid peroxidation assays.

KEYWORDS:

Acetylation; Antioxidant; Lipophilicity; Resveratrol; Synthesis; Tyrosol

PMID:
25660873
DOI:
10.1016/j.foodchem.2014.12.092
[Indexed for MEDLINE]

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