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Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods

Grajeda-Iglesias C., Salas E., Barouh N., Baréa B., Panya A., Figueroa-Espinoza M.C.. 2016. Food Chemistry, 194 : p. 749-757.

DOI: 10.1016/j.foodchem.2015.07.119

Hibiscus sabdariffa L. is a worldwide consumed plant, principally after infusion of its dried sepals and calyces, which are usually discarded. Nevertheless, they represent a potential source of natural bioactive compounds, e.g. polyphenols, which could add value to this under-exploited plant. Protocatechuic acid (PA) was chosen as a model of the phenolic acids that can be extracted from H. sabdariffa. In order to modify PA hydrophilic character, which limits its use in lipid-rich food products, PA was esterified to C1¿C18 alcohols, and the impact of lipophilization on its antioxidant activity was evaluated in both, an homogeneous (DPPH and ORAC methods) and an heterogeneous (CAT method) system. Results herein obtained showed that, depending on the grafted alkyl chain length, lipophilization could positively affect the antioxidant activity of PA in heterogeneous media; therefore, support its use as an innovative way to synthesize molecules with an improved antioxidant capacity and potential to be used as multifunctional preservatives in food.

Mots-clés : hibiscus sabdariffa; composé phénolique; antioxydant; composé chimique; additif alimentaire; technique analytique; estérification; réaction chimique; acide phénolique; france; lipophilisation

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