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Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids
Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspo...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2012
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268240/ https://www.ncbi.nlm.nih.gov/pubmed/23103532 http://dx.doi.org/10.3390/molecules171112657 |
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author | Palafox-Carlos, Hugo Gil-Chávez, Joana Sotelo-Mundo, Rogerio R. Namiesnik, Jacek Gorinstein, Shela González-Aguilar, Gustavo A. |
author_facet | Palafox-Carlos, Hugo Gil-Chávez, Joana Sotelo-Mundo, Rogerio R. Namiesnik, Jacek Gorinstein, Shela González-Aguilar, Gustavo A. |
author_sort | Palafox-Carlos, Hugo |
collection | PubMed |
description | Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspond to the sum of individual antioxidant capacity given by antioxidants from that tissue. In this study, individual antioxidant capacity and the interactions of four major phenolic compounds (chlorogenic, gallic, protocatechuic and vanillic acid) found in ‘Ataulfo’ mango pulp were tested using the DPPH assay. Significant synergism was found in the majority of the all combinations, as well as the combination of the four phenolics. However, antagonism was also observed between some molecules. This work demonstrated particular interactions that may occur in a complex environment within the complex framework of a natural food. The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity and their synergistic or antagonist interactions. |
format | Online Article Text |
id | pubmed-6268240 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62682402018-12-13 Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids Palafox-Carlos, Hugo Gil-Chávez, Joana Sotelo-Mundo, Rogerio R. Namiesnik, Jacek Gorinstein, Shela González-Aguilar, Gustavo A. Molecules Communication Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspond to the sum of individual antioxidant capacity given by antioxidants from that tissue. In this study, individual antioxidant capacity and the interactions of four major phenolic compounds (chlorogenic, gallic, protocatechuic and vanillic acid) found in ‘Ataulfo’ mango pulp were tested using the DPPH assay. Significant synergism was found in the majority of the all combinations, as well as the combination of the four phenolics. However, antagonism was also observed between some molecules. This work demonstrated particular interactions that may occur in a complex environment within the complex framework of a natural food. The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity and their synergistic or antagonist interactions. MDPI 2012-10-26 /pmc/articles/PMC6268240/ /pubmed/23103532 http://dx.doi.org/10.3390/molecules171112657 Text en © 2012 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Communication Palafox-Carlos, Hugo Gil-Chávez, Joana Sotelo-Mundo, Rogerio R. Namiesnik, Jacek Gorinstein, Shela González-Aguilar, Gustavo A. Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids |
title | Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids |
title_full | Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids |
title_fullStr | Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids |
title_full_unstemmed | Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids |
title_short | Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids |
title_sort | antioxidant interactions between major phenolic compounds found in ‘ataulfo’ mango pulp: chlorogenic, gallic, protocatechuic and vanillic acids |
topic | Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268240/ https://www.ncbi.nlm.nih.gov/pubmed/23103532 http://dx.doi.org/10.3390/molecules171112657 |
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