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Abstract
Headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC GCeTOFMS) identified 19 and quantified 6 monoterpenes in gooseberries, blueberries and cranberries. As a protein model human serum albumin (HSA) was used in interaction with terpenes. Specific binding of terpenes to HSA under the physiological conditions was a result of the formation of a complex. In order to determine the synergism of polyphenols and volatiles in some berries binding properties with HSA were evaluated by 3D-fluorometry and molecular docking. Extracts of polyphenols and monoterpenes, using various ethanol mixtures with water, and their antioxidant properties were determined by two radical scavenging assays (ABTS and CUPRAC). The studied extracts interacted with HSA with different binding affinities which were directly related to their antioxidant properties. The highest binding abilities were in blueberries and g-terpinene. Among the six terpenes, the highest scoring compound was identified as g-terpinene. This study provides useful information for the future designing of health food on the basic of polyphenols and volatile substances.
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Authors (6)
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Rajamohamed Beema
- Molecular nanomedicine Research unit Centre for Nanoscience and Nanotechnology
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Zenon Jastrzębski
- National Medicines institute Departemnt of Pharmacology
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Suchada Vearasilp
- Postharvest Technology Postharvest Technology Innovation centre
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Shela Gorinstein
- Institute for Drug Research Hebraw University
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Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
FOOD HYDROCOLLOIDS
no. 72,
pages 297 - 303,
ISSN: 0268-005X - Language:
- English
- Publication year:
- 2017
- Bibliographic description:
- Beema R., Dymerski T., Namieśnik J., Jastrzębski Z., Vearasilp S., Gorinstein S.: Interaction of human serum albumin with volatiles and polyphenols from some berries// FOOD HYDROCOLLOIDS. -Vol. 72, (2017), s.297-303
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodhyd.2017.06.005
- Verified by:
- Gdańsk University of Technology
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