Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods.

Berta Alcalde,Mercè Granados,Javier Saurina

doi:10.3390/antiox8110523

Berta Alcalde, Mercè Granados + Show 1 more

Open Access

https://doi.org/10.3390/antiox8110523

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Journal: Antioxidants	Publication Date: Oct 31, 2019
Citations: 49	License type: CC BY 4.0

Affiliation: University of Barcelona

Abstract

This paper evaluates the antioxidant ability of polyphenols as a function of their chemical structures. Several common food indexes including Folin-Ciocalteau (FC), ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were applied to selected polyphenols that differ in the number and position of hydroxyl groups. Voltammetric assays with screen-printed carbon electrodes were also recorded in the range of −0.2 to 0.9 V (vs. Ag/AgCl reference electrode) to investigate the oxidation behavior of these substances. Poor correlations among assays were obtained, meaning that the behavior of each compound varies in response to the different methods. However, we undertook a comprehensive study based on principal component analysis that evidenced clear patterns relating the structures of several compounds and their antioxidant activities.

Highlights

Epidemiological studies have shown that antioxidant molecules such as polyphenols may help in the prevention of cardiovascular and neurological diseases, cancer and aging-related disorders [1,2,3,4].Antioxidants act against excessively high levels of free radicals, the harmful products of aerobic metabolism that can produce oxidative damage in the organism [5]
Another protective effect attributed to polyphenols is their metal chelation ability, which decreases the potential toxicity of heavy metals [6]
Polyphenols are a large family of secondary metabolites of the plant kingdom, which comprises more than 8000 different compounds, and are especially abundant in fruits, vegetables and cereals

Summary

Introduction

Antioxidants act against excessively high levels of free radicals, the harmful products of aerobic metabolism that can produce oxidative damage in the organism [5]. Another protective effect attributed to polyphenols is their metal chelation ability, which decreases the potential toxicity of heavy metals [6]. Polyphenols in food products are highly relevant because they are associated with their sensorial and functional properties. It is well-known that some polyphenol families have a strong influence on the color, flavor, bitterness and astringency of foodstuffs [8]. With regard to the health aspects, polyphenols provide supplementary benefits such as anti-bacterial, anti-inflammatory, anti-allergic, antineoplastic and anti-thrombotic activities [3,4,5]

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