Abstract
The physicochemical interactions between alpha-tocopherol and three phenolic acids, which constitute main phenolics in coffee brew: caffeic, chlorogenic and ferulic acid, in l-α-phosphatidylcholine liposome system were studied. Steady-state and fluorescence lifetime measurements were applied to elucidate location of investigated phenolic acids in liposomes, and the results have shown that ferulic acid is most embedded into membrane structure. Lipophilic studies have shown that at pH 7.4 the partition coefficients for all phenolic acids are similar. Antioxidant capacity measurements of studied antioxidants were taken using fluorescent probe BODIPY. The synergistic effect was observed in all tested antioxidant systems with the exception of sample consisting of chlorogenic acid (2.5 μM) and alpha-tocopherol (2.5 μM), where antagonistic effect was noted. Concentration of antioxidants was a significant factor in the observed phenomenon. The most effective antioxidant system against oxidation in liposomes was combination of alpha-tocopherol and ferulic acid. This phenomenon could be explained by interaction of ferulic acid with the interior of the phospholipids membrane.
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