Multifunctional and Collaborative Protection of Proteins, Peptides, Phenolic Compounds, and Other Molecules against Oxidation in Apricot Seeds Extracts

Antioxidant activity studies usually focus on a single type of molecule and do not consider possible collaborations among different molecules. The purpose of this work was to obtain multicomponent extracts exerting protection against oxidation from apricot seeds and to study the individual role of these components in the whole protection. Pressurized liquid extraction was employed to obtain extracts, and a response surface methodology enabled exploration of the effect of extraction conditions on the composition and prevalence of the antioxidant mechanism. Extractions carried out at 170 °C, in up to 7% ethanol, and for up to 25 min guaranteed multifunctional protection against oxidation by the collaboration of different molecules. While phenolic compounds were the main contributors to radical-scavenging capacity (R(2) = 90% for ABTS and 88% for DPPH), proteins and phenolic compounds showed similar roles in the whole reducing power (proteins (R(2) = 86%) and TPC (R(2) = 90%)), and other compounds inhibited the formation of hydroxyl radicals and, especially, the peroxidation of lipids. The presence of peptides modified the antioxidant protection of extracts. UHPLC-Q-Orbitrap-MS/MS confirmed the presence of phenolic compounds and other antioxidant molecules. The presence of different kinds of molecules led to a multifunctional and collaborative protection against oxidation that could not be exerted by individual molecules.