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Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds
Author(s) -
Song Juhee,
Seol Nam Gyu,
Kim MiJa,
Lee JaeHwan
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13392
Subject(s) - chemistry , vanillic acid , dpph , antioxidant , chlorogenic acid , ferric , caffeic acid , ferulic acid , abts , trolox , organic chemistry , p coumaric acid , nuclear chemistry , food science
Eight phenolic compounds including: p ‐coumaric acid, vanillic acid, caffeic acid, chlorogenic acid, trolox, quercetin, curcumin, and resveratrol were treated with riboflavin (RF) photosensitization and in vitro antioxidant capacities of the mixtures were determined by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2’ azino bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Mixtures containing p ‐coumaric acid and vanillic acid under RF photosensitization showed increases in ferric ion reducing ability and radical scavenging activity of DPPH, whereas mixtures of other compounds had decreases in both radical scavenging ability and ferric reducing antioxidant power. Hydroxycoumaric acid and conjugated hydroxycoumaric and coumaric acids were tentatively identified from RF photosensitized p ‐coumaric acid, whereas dimmers of vanillic acid were tentatively identified from RF photosensitized vanillic acid. RF photosensitization may be a useful method to enhance antioxidant properties like ferric ion reducing abilities of some selected phenolic compounds.