Antioxidant properties of two novel lipophilic gallic acid derivatives

T.M.  Olajide; T.  Liu; X.C.  Weng; X.Y. Liao; J.Y.  Huang

doi:10.3989/gya.0325211

Autores/as

T.M. Olajide School of Environmental and Chemical Engineering, Shanghai University - School of Life Sciences, Shanghai University https://orcid.org/0000-0003-4751-8715
T. Liu School of Environmental and Chemical Engineering, Shanghai University - School of Life Sciences, Shanghai University https://orcid.org/0000-0002-8975-4989
X.C. Weng School of Life Sciences, Shanghai University https://orcid.org/0000-0003-2047-1654
X.Y. Liao School of Life Sciences, Shanghai University https://orcid.org/0000-0003-1394-1160
J.Y. Huang School of Life Sciences, Shanghai University https://orcid.org/0000-0001-7410-0504

DOI:

https://doi.org/10.3989/gya.0325211

Palabras clave:

Actividad antioxidante, Derivados del ácido gálico, Eliminación de radicales libres, Emulsión de aceite en agua, Lipofilia, Rancimat

Resumen

Se aporta información sobre de la eficacia de dos derivados lipofílicos de fenoles naturales derivados del ácido gálico (GA) y sintetizados utilizando galato de metilo como material de partida. Las actividades antioxidantes de estos nuevos compuestos fenólicos en comparación con el GA, terc-butilhidroquinona (TBHQ) y butil hidroxitolueno (BHT) se evaluaron en aceites, sistemas emulsionados y mediante DPPH. Los resultados mostraron que los nuevos compuestos retrasaron efectivamente la oxidación de lípidos mucho más fuerte que el GA y otros antioxidantes mediante Rancimat (100-140 °C) y pruebas de emulsión. En el aceite a 65 °C, se comportaron mejor que el GA, pero el TBHQ tuvo la actividad más alta. Por lo tanto, reemplazar el grupo carboxílico en GA al unir covalentemente fenoles impedidos estéricamente a su anillo de fenilo ayudó a aumentar su lipofilia y también dio como resultado efectos sinérgicos que mejoraron la actividad antioxidante general a través de la estabilización del radical fenoxi. Estas nuevas variantes de antioxidantes satisfacen la demanda industrial de ingredientes bioactivos con un fuerte potencial antioxidante en diferentes condiciones de procesamiento de alimentos.

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Citas

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