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Abstract
Interaction of metal, especially iron ions with flavanols is considered as an important feature of these compounds and is believed to contribute to their both antioxidant and prooxidant properties. The aim of this study was to examine how Fe2+ binding to form a 4:1 (flavanol:Fe2+) mixtures affects the antioxidant properties of flavanols. ABTS∗ scavenging, protection against fluorescence bleaching induced by AAPH and hypochlorite, protection against lipid peroxidation and protection against hypochlorite-induced hemolysis demonstrated that flavonol-Fe2+ mixtures retain antioxidant properties, although, in most cases, they are lower with respect to the flavanols alone. No superoxide dismutase-like or catalase-like activity of the mixtures was revealed.
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Authors (6)
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Michalina Grzesik
- University of Rzeszów Department of Analytical Biochemistry, Faculty of Biology and Agriculture,
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Grzegorz Bartosz
- University of Łódź Department of Molecular Biophysics, Faculty of Biology and Environmental Protection,
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Dorota Narog
- Rzeszów University of Technology Faculty of Chemistry,
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Izabela Sadowska-Bartosz
- University of Rzeszów Department of Analytical Biochemistry, Faculty of Biology and Agriculture,
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Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
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FOOD CHEMISTRY
no. 268,
pages 567 - 576,
ISSN: 0308-8146 - Language:
- English
- Publication year:
- 2018
- Bibliographic description:
- Grzesik M., Bartosz G., Dziedzic A., Narog D., Namieśnik J., Sadowska-Bartosz I.: Antioxidant properties of ferrous flavanol mixtures// FOOD CHEMISTRY. -Vol. 268, (2018), s.567-576
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2018.06.076
- Verified by:
- Gdańsk University of Technology
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