Effect of Heat Treatment and Light Exposure on the Antioxidant Activity of Flavonoids

Irina Ioannou,Leila Chekir,Mohamed Ghoul

doi:10.3390/pr8091078

Abstract

The application of food processes can lead to a modification of both the structure and the activities of flavonoids. In this article, the effect of heat treatment and exposure to light on the antioxidant activity of 6 model flavonoid solutions (rutin, naringin, eriodictyol, mesquitol, luteolin, and luteolin 7-O-glucoside) was studied. The evolution of the antioxidant activity measured after heat treatment of 130 °C at 2 h and an exposure to visible light for 2 weeks is measured by the ABTS (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) method and represented by a new parameter called ΔTEAC. The model solution of Mesquitol showed the highest increase in ΔTEAC after a heat treatment, a value of 200 mM was obtained. The increase in ΔTEAC is always greater with thermal treatment than with light exposure. Thus, temperature and light lead to different degradation pathways of the flavonoid. In vivo measurements were carried out with solutions of naringin, erodictyol, and luteolin 7-O-glucoside. Heated solutions of flavonoids do not exhibit toxicity on cells. The specific activities of superoxide dismutase and glutathione peroxide have been determined and have shown an increased impact on the potential anti-cancer of these solutions by enhancing their cellular antioxidant activity, as well as modulation of the oxidative stress.

Highlights

For many years, secondary metabolites from plants such as flavonoids have been acclaimed as natural antioxidant molecules
Shows that the evolution of the Trolox Equivalent Antioxidant Capacity (TEAC) of the solution is different according to the temperature
The complete analysis of kinetic data was previously realized [41]. It shows that the evolution of the TEAC of the solution is different according to the temperature

Summary

Introduction

Secondary metabolites from plants such as flavonoids have been acclaimed as natural antioxidant molecules. These molecules have many biological activities, giving them a beneficial effect on health. Many studies have shown the link between the consumption of flavonoid-rich products and the prevention of diseases such as cardiovascular and neuro-degenerative diseases [1]. These effects are mainly due to the antioxidant properties that depend on the presence and the localization of functional groups on the flavonoids skeleton [2].

Methods

Results

Discussion

Conclusion