Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids

Molecules

Hugo Palafox-Carlos²  Joana Gil-Chávez²  Rogerio R. Sotelo-Mundo²  Jacek Namiesnik³  Shela Gorinstein¹ 

[1] The Institute for Drug Research, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem 91120, Israel;Research Center for Food & Development, A.C. (CIAD), Carretera a Ejido La Victoria Km 0.6, Hermosillo Sonora 83304, Mexico;Department of Analytical Chemistry, Chemical Faculty, Gdańsk University of Technology, Gdańsk 80952, Poland

关键词: mango;    antioxidants;    phenolic acids;    interactions;   

DOI  :  10.3390/molecules171112657

来源: mdpi

【 摘 要 】

Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspond to the sum of individual antioxidant capacity given by antioxidants from that tissue. In this study, individual antioxidant capacity and the interactions of four major phenolic compounds (chlorogenic, gallic, protocatechuic and vanillic acid) found in ‘Ataulfo’ mango pulp were tested using the DPPH assay. Significant synergism was found in the majority of the all combinations, as well as the combination of the four phenolics. However, antagonism was also observed between some molecules. This work demonstrated particular interactions that may occur in a complex environment within the complex framework of a natural food. The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity and their synergistic or antagonist interactions.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.