Antioxidant properties of catechins and proanthocyanidins: Effect of polymerisation, galloylation and glycosylation

被引:266
作者
Plumb, GW
De Pascual-Teresa, S
Santos-Buelga, C
Cheynier, V
Williamson, G
机构
[1] Inst Food Res, Dept Biochem, Norwich NR4 7UA, Norfolk, England
[2] Univ Salamanca, Unidad Nutr & Bromatol, Salamanca 37007, Spain
[3] INRA, Inst Prod Vigne, Unite Rech Polymeres & Tech Physicochim, F-34060 Montpellier, France
基金
英国生物技术与生命科学研究理事会;
关键词
catechin; procyanidin; flavonoid; antioxidant; TEAC; lipid peroxidation;
D O I
10.1080/10715769800300391
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
A range of catechins and oligomeric procyanidins was purified by high performance liquid chromatography (HPLC) from grape seed, apple skin, lentil and almond flesh. Catechins, galloylated epicatechin, glycosylated catechin, procyanidin dimers, galloylated dimers, trimer, and tetramer species were all identified, purified and quantified by HPLC, LC-MS and NMR. The antioxidant properties of these compounds were assessed using two methods: (a) inhibition of ascorbate/iron-induced peroxidation of phosphatidylcholine liposomes; (b) scavenging of the radical cation of 2,2'-azinobis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS) relative to the water-soluble vitamin E analogue TroIox C (expressed as Trolox C equivalent antioxidant capacity, TEAC). Antioxidant activity in the lipid phase decreased with polymerisation in contrast with antioxidant action in the aqueous phase which increased from monomer to trimer and then decreased from trimer to tetramer. Galloylation of catechin and dimeric procyanidins decreased lipid phase and increased aqueous phase antioxidant activity. Glycosylation of catechin demonstrated decreased activity in both phases.
引用
收藏
页码:351 / 358
页数:8
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