Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods

Article abstract of DOI:10.1016/j.foodchem.2015.07.119

Hibiscus sabdariffa L. is a worldwide consumed plant, principally after infusion of its dried sepals and calyces, which are usually discarded. Nevertheless, they represent a potential source of natural bioactive compounds, e.g. polyphenols, which could ad

Full text of DOI:10.1016/j.foodchem.2015.07.119

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Accepted Manuscript
Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT
methods
Claudia Grajeda-Iglesias, Erika Salas, Nathalie Barouh, Bruno Baréa, Atikorn
Panya, Maria Cruz Figueroa-Espinoza
PII:
S0308-8146(15)01152-8
DOI:
http://dx.doi.org/10.1016/j.foodchem.2015.07.119
FOCH 17915
Reference:
Food Chemistry
To appear in:
Received Date:
Revised Date:
Accepted Date:
3 April 2015
20 July 2015
23 July 2015
Please cite this article as: Grajeda-Iglesias, C., Salas, E., Barouh, N., Baréa, B., Panya, A., Figueroa-Espinoza, M.C.,
Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods, Food Chemistry (2015),
doi: http://dx.doi.org/10.1016/j.foodchem.2015.07.119
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Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT
methods
1
Claudia Grajeda-Iglesias1, Erika Salas2, Nathalie Barouh 3, Bruno Baréa3, Atikorn
Panya4, Maria Cruz Figueroa-Espinoza1,*
1Montpellier SupAgro, UMR 1208 Ingénierie des Agro-polymères et Technologies
Émergentes, 2 Place Viala, F-34060 Montpellier, France.
2Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Universitario
s/n, Campus universitario N°2, CP 31125. Chihuahua, Chihuahua, México.
3CIRAD, UMR 1208 Ingénierie des Agro-polymères et Technologies Émergentes,
2 Place Viala, F-34060 Montpellier, France.
4BIOTEC, National Science and Technology Development Agency (NSTDA)
113 Thailand Science Park, Thanon Phahonyothin
Tambon Khlong Neung, Amphoe Khlong Luang, Pathum Thani 12120, Thailand.
2
*Corresponding author: maria.figueroa@supagro.fr
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ABSTRACT
Hibiscus sabdariffa L. is a worldwide consumed plant, principally after infusion of its
dried sepals and calyces, which are usually discarded. Nevertheless, they represent
a potential source of natural bioactive compounds, e.g. polyphenols, which could add
value to this under-exploited plant. Protocatechuic acid (PA) was chosen as a model
of the phenolic acids that can be extracted from H. sabdariffa. In order to modify PA
hydrophilic character, which limits its use in lipid-rich food products, PA was esterified
10 to C1-C18 alcohols, and the impact of lipophilization on its antioxidant activity was
11 evaluated in both, an homogeneous (DPPH and ORAC methods) and an
12 heterogeneous (CAT method) system. Results herein obtained showed that,
13 depending on the grafted alkyl chain length, lipophilization could positively affect the
14 antioxidant activity of PA in heterogeneous media; therefore, support its use as an
15 innovative way to synthesize molecules with an improved antioxidant capacity and
16 potential to be used as multifunctional preservatives in food.
17
18 HIGHLIGHTS
19 - Protocatechuic acid (PA) was successfully lipophilized using alcohols from C1-C18.
20 - Lipophilization could improve PA antioxidant capacity in heterogeneous media.
21 - Antioxidant activity is related to compound polarity and method of evaluation.
22 - Protocatechuates could be considered as potential preservatives in food.
23 - An innovative way to add-value to phenolic-rich vegetal extracts is proposed.
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25 KEYWORDS: antioxidant, Hibiscus sabdariffa L, protocatechuic acid,
26 protocatechuates, ORAC, DPPH, CAT, lipophilization, bioactive compounds, food
27 additive.
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29 1. Introduction
30
The incorporation of antioxidants, which are molecules capable of preventing
31 and/or delaying the oxidative lipid damage when used in proper conditions,
32 represents a key alternative to overcome the quality deterioration of lipid-based foods
33 products, provoked mainly by the attack of the reactive oxygen species (ROS)
34 (Laguerre et al., 2015). Depending on different factors, such as the physico-chemical
35 characteristics of the media where they are located and their interaction with other
36 compounds, the antioxidants can act as retarders, when they counteract lipid
37 oxidation by protecting target lipids from oxidation initiators; or by hindering the
38 propagation phase, the so-called “chain-breaking” antioxidants. From a kinetic
39 standpoint, chain-breaking antioxidants induce a lag phase where no considerable
40 oxidation occurs, contrary to the retarders, where no distinct lag phase is observed
41 (Laguerre, Lecomte, & Villeneuve, 2007). Between the number of molecules
42 considered as antioxidants, phenolic compounds are particularly important because
43 of their high redox potentials, and also, because they are the most abundant
44 antioxidants found in the diet (Scalbert, Johnson, & Saltmarsh, 2005; Tsao & Deng,
45 2004).
46
Protocatechuic acid (3, 4-dihydroxybenzoic acid; PA) has been mainly recognized
47 as a potent antioxidant. Moreover, it posses antibacterial, anticancer, anti-
48 inflammatory, and several others activities (Chao & Yin, 2009; Kakkar & Bais, 2014;
49 Soares et al., 2014; Stojkovic et al., 2013; Yan et al., 2004). PA has been isolated
50 from the dried flowers of Hibiscus sabdariffa L., a plant used since ancient times in
51 herbal medicine for its biological properties (Olvera-García et al., 2008; Patel, 2014;
52 Tanaka, Tanaka, & Tanaka, 2011; Tseng et al., 2000), and also, to produce non-
53 alcoholic beverages, jellies, confectionaries, and other food products. Though
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