Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media. / Celik, Ecem Evrim; Amigo Rubio, Jose Manuel; Andersen, Mogens Larsen; Gökmen, Vural.

In: Food Chemistry, Vol. 278, 2019, p. 294-304.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Celik, EE, Amigo Rubio, JM, Andersen, ML & Gökmen, V 2019, 'Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media', Food Chemistry, vol. 278, pp. 294-304. https://doi.org/10.1016/j.foodchem.2018.11.068

APA

Celik, E. E., Amigo Rubio, J. M., Andersen, M. L., & Gökmen, V. (2019). Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media. Food Chemistry, 278, 294-304. https://doi.org/10.1016/j.foodchem.2018.11.068

Vancouver

Celik EE, Amigo Rubio JM, Andersen ML, Gökmen V. Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media. Food Chemistry. 2019;278:294-304. https://doi.org/10.1016/j.foodchem.2018.11.068

Author

Celik, Ecem Evrim ; Amigo Rubio, Jose Manuel ; Andersen, Mogens Larsen ; Gökmen, Vural. / Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media. In: Food Chemistry. 2019 ; Vol. 278. pp. 294-304.

Bibtex

@article{aa324de7e70f43e6a1f6b8dd285c8612,
title = "Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media",
abstract = "The interactions between dietary fiber (DF)-bound antioxidants and free antioxidants, with different substitution patterns of –OH and –OCH3 groups on their aromatic rings has been investigated. The activity and efficiency of these interactions were examined with a structural approach. Whole wheat (WW) DF-bound antioxidants and 21 hydroxycinnamic acid/hydroxybenzoic acids (HCA/HBA) were used in the experimental studies. Studies were performed in liposome and aqueous media by monitoring lipid oxidation and scavenging of DPPH radical in the presence of WW-bound antioxidants and HCA/HBA derivatives. Predominantly synergistic interactions were observed in aqueous medium, while both synergistic and antagonistic interactions were seen in liposome medium. Concentrations of HCA/HBA and WW-bound antioxidants in mixtures and their 2-way interactions made significant effect on lipid oxidation and radical scavenging reactions, with some exceptions. HCA/HBA derivatives with 3,4 -dihydroxyphenyl substitution acted as strong antioxidants in liposome medium, while the number of –OH groups affected antioxidant activity in aqueous medium.",
keywords = "Bound antioxidants, Cereal fibers, DPPH, Hydroxybenzoic acids, Hydroxycinnamic acids, Liposomes",
author = "Celik, {Ecem Evrim} and {Amigo Rubio}, {Jose Manuel} and Andersen, {Mogens Larsen} and Vural G{\"o}kmen",
year = "2019",
doi = "10.1016/j.foodchem.2018.11.068",
language = "English",
volume = "278",
pages = "294--304",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media

AU - Celik, Ecem Evrim

AU - Amigo Rubio, Jose Manuel

AU - Andersen, Mogens Larsen

AU - Gökmen, Vural

PY - 2019

Y1 - 2019

N2 - The interactions between dietary fiber (DF)-bound antioxidants and free antioxidants, with different substitution patterns of –OH and –OCH3 groups on their aromatic rings has been investigated. The activity and efficiency of these interactions were examined with a structural approach. Whole wheat (WW) DF-bound antioxidants and 21 hydroxycinnamic acid/hydroxybenzoic acids (HCA/HBA) were used in the experimental studies. Studies were performed in liposome and aqueous media by monitoring lipid oxidation and scavenging of DPPH radical in the presence of WW-bound antioxidants and HCA/HBA derivatives. Predominantly synergistic interactions were observed in aqueous medium, while both synergistic and antagonistic interactions were seen in liposome medium. Concentrations of HCA/HBA and WW-bound antioxidants in mixtures and their 2-way interactions made significant effect on lipid oxidation and radical scavenging reactions, with some exceptions. HCA/HBA derivatives with 3,4 -dihydroxyphenyl substitution acted as strong antioxidants in liposome medium, while the number of –OH groups affected antioxidant activity in aqueous medium.

AB - The interactions between dietary fiber (DF)-bound antioxidants and free antioxidants, with different substitution patterns of –OH and –OCH3 groups on their aromatic rings has been investigated. The activity and efficiency of these interactions were examined with a structural approach. Whole wheat (WW) DF-bound antioxidants and 21 hydroxycinnamic acid/hydroxybenzoic acids (HCA/HBA) were used in the experimental studies. Studies were performed in liposome and aqueous media by monitoring lipid oxidation and scavenging of DPPH radical in the presence of WW-bound antioxidants and HCA/HBA derivatives. Predominantly synergistic interactions were observed in aqueous medium, while both synergistic and antagonistic interactions were seen in liposome medium. Concentrations of HCA/HBA and WW-bound antioxidants in mixtures and their 2-way interactions made significant effect on lipid oxidation and radical scavenging reactions, with some exceptions. HCA/HBA derivatives with 3,4 -dihydroxyphenyl substitution acted as strong antioxidants in liposome medium, while the number of –OH groups affected antioxidant activity in aqueous medium.

KW - Bound antioxidants

KW - Cereal fibers

KW - DPPH

KW - Hydroxybenzoic acids

KW - Hydroxycinnamic acids

KW - Liposomes

U2 - 10.1016/j.foodchem.2018.11.068

DO - 10.1016/j.foodchem.2018.11.068

M3 - Journal article

C2 - 30583376

AN - SCOPUS:85056654925

VL - 278

SP - 294

EP - 304

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 210013524