Effects of Natural Phenolic Compounds on the Antioxidant Activity of Lactoferrin in Liposomes and Oil-in-Water Emulsions

The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were α-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obta...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-04, Vol.50 (8), p.2392-2399
Main Authors: Medina, Isabel, Tombo, Isabel, Satué-Gracia, M. Teresa, German, J. Bruce, Frankel, Edwin N
Format: Article
Language:English
Subjects:
alpha-Tocopherol
Antioxidants - pharmacology
Bicarbonates - pharmacology
Biological and medical sciences
Emulsions - metabolism
Food industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Iron - pharmacology
Lactoferrin - pharmacology
Lipid Peroxidation - drug effects
Liposomes - metabolism
Olive Oil
Oxidation-Reduction
Phenols - analysis
Phenols - pharmacology
Plant Oils - chemistry
Research and development. New food products, dietetic foods and beverages
Water - chemistry
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Summary:The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were α-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obtained from three different extra-virgin olive oils and olive mill wastewater. The natural extracts of olive oils and mill wastewaters were composed mainly of polyphenols and simple phenolics, respectively. Lipid oxidation at 30 °C was determined by the formation of hydroperoxides and fluorescent compounds resulting from oxidized lipid interactions. All phenolic compounds showed synergistic properties in reinforcing the antioxidant activity of lactoferrin in lipid systems containing iron. The highest synergistic effects were observed for the phenolic extracts rich in polyphenols of extra-virgin olive oils and lactoferrin. This synergistic effect was higher in liposomes than in emulsions. Keywords: Lactoferrin; natural antioxidants; extra-virgin olive oil; olive mill wastewater; synergism; lipid oxidation; emulsions; liposomes; hydroperoxides; fluorescent compounds
ISSN:0021-8561
1520-5118
DOI:10.1021/jf011126y