Effect of Protein on the Antioxidant Activity of Phenolic Compounds in a Lecithin−Liposome Oxidation System

The effect of bovine serum albumin (BSA) was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin−liposome system oxidized at 37 °C with copper. In the absence of BSA, the phenolic compounds inhibited hydroperoxide formation in decreasing order:...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-03, Vol.46 (3), p.917-922
Main Authors: Heinonen, Marina, Rein, Dietrich, Satué-Gracia, M. Teresa, Huang, Shu-Wen, German, J. Bruce, Frankel, Edwin N
Format: Article
Language:English
Subjects:
ALBUMINS
ANTIOXIDANTS
Biological and medical sciences
BOVINE SERUM ALBUMIN
COPPER
Feeding. Feeding behavior
FRUIT JUICES
FRUITS
Fundamental and applied biological sciences. Psychology
General pharmacology
GRAPE EXTRACTS
GRAPES
HEXANAL
HYDROPEROXIDES
INHIBITION
LECITHINS
LIPID OXIDATION
Medical sciences
OXIDATION
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
PHENOLIC COMPOUNDS
PHOSPHATIDYLCHOLINES
PROTEIN OXIDATION
RED WINES
Vertebrates: anatomy and physiology, studies on body, several organs or systems
WINES
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Summary:The effect of bovine serum albumin (BSA) was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin−liposome system oxidized at 37 °C with copper. In the absence of BSA, the phenolic compounds inhibited hydroperoxide formation in decreasing order:  ferulic acid, epicatechin, catechin, rutin, malvidin, caffeic acid, quercetin, and propyl gallate. Hexanal formation was inhibited in the following decreasing order:  ferulic acid, epicatechin, catechin, malvidin, caffeic acid, quercetin, rutin, and propyl gallate. Gallic acid and delphinidin promoted hydroperoxide and hexanal formation. In the presence of 20% BSA, liposome oxidation was much slower. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting lipid and protein oxidation. Two grape extracts and two red wines inhibited hydroperoxide and hexanal formation more efficiently without BSA. With BSA, the red wines were more active than the grape extracts in inhibiting lipid oxidation but were not different in inhibiting protein carbonyls. Keywords: Liposome oxidation; proteins; phenolic compounds; antioxidants; flavonoids; lecithin; liposome; hydroperoxides; hexanal; tryptophan; lysine; protein carbonyls; fluorescence
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970826t