Abstract
Square wave voltammetry (SWV) analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of fruit mixture extracts from grape (G), lemon (L), and blueberry (B) obtained by conventional extraction, ultrasound-assisted extraction, and high hydrostatic pressure extraction. The experimental results showed antagonistic antioxidant effects in all binary mixture extracts (L-G, L-B, and G-B). In DPPH and FRAP assays, the greatest antioxidant capacity was found in the G-B mixture (108.7 and 108.8 μmol TE g−1dry extract, respectively) obtained by high hydrostatic pressure extraction; however, there were no significant differences when measured by ultrasound-assisted extraction. For TPC and TFC assays, the greatest values were for G-B (6.67 mg GA g−1dry extract) and L-G (1.63 mg QE g−1dry extract), respectively. SWV experiments showed antagonistic behavior in the mixtures. Among the different ratios of the fruit mixture extracts evaluated by SWV, 1 : 1 (w/w) combination showed the greatest antagonistic antioxidant effects. SWV suggests the components of the mixture with the highest antioxidant capacity oxidize after mixing. The results indicate that the presence of natural bioactive antioxidants in fruit mixtures does not guarantee that the interactions are synergistic.
Highlights
Natural bioactive antioxidants are nonnutritional constituents present in small quantities in fruits [1]. ese compounds are recognized by their organoleptic properties and their beneficial effects on human health [2]
Effect of the Extraction Method on the Antioxidant Capacity. e extractability of natural bioactive antioxidants estimated by diphenyl-1-picrylhydrazyl free-radical scavenging (DPPH) and FRAP assays from individual fruit extract (IFE) and fruit mixture extract (FME) increased with the application of High Hydrostatic Pressure Extraction (HHPE) and Ultrasound-Assisted Extraction (UAE) as compared to Conventional Extraction (CE) (Table 2)
UAE and HHPE extractions had a significant impact on antioxidant capacity measurements since IFEs obtained by these methods showed higher DPPH and FRAP values than those obtained by CE. e highest antioxidant capacity (218.4 μmol TE g− 1 dry extract for DPPH and 114.9 μmol TE g− 1 dry extract for FRAP blueberry dry extract) was obtained by HHPE extracts. e antioxidant capacity of IFEs increased significantly (p < 0.05) with extraction methods: from 25.8 to 33.6% for grape, 13.9 to 24.5% for lemon, 39.6 to 45.2% for blueberry by DPPH and from 8.1 to 13.0% for grape, 10.6 to 14.0% for lemon, and 25.0 to 28.2% for blueberry by FRAP with UAE and HHPE, respectively, when compared to CE (Table 2)
Summary
Natural bioactive antioxidants are nonnutritional constituents present in small quantities in fruits [1]. ese compounds are recognized by their organoleptic properties and their beneficial effects on human health [2]. Natural bioactive antioxidants are nonnutritional constituents present in small quantities in fruits [1]. Ese compounds are recognized by their organoleptic properties and their beneficial effects on human health [2]. Different mixtures of pure antioxidants or their extracts from fruit sources can enhance the benefits conferred by individual natural bioactive antioxidants [3]. Natural bioactive antioxidants exist in combination in nature, and a combination of different antioxidants might act additively, synergistically, and even antagonistically, resulting in an increased or decreased activity of a mixture when compared with the individual compounds [4]. E interaction between natural bioactive antioxidants can affect their chemical and biophysical properties such as solubility, bioaccessibility, bioavailability, and antioxidant and antimicrobial activities [5] Natural bioactive antioxidants exist in combination in nature, and a combination of different antioxidants might act additively, synergistically, and even antagonistically, resulting in an increased or decreased activity of a mixture when compared with the individual compounds [4]. e interaction between natural bioactive antioxidants can affect their chemical and biophysical properties such as solubility, bioaccessibility, bioavailability, and antioxidant and antimicrobial activities [5]
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