Journal of the American Oil Chemists Society

, Volume 68, Issue 5, pp 307–312

Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants

  • H. Chimi
  • J. Cillard
  • P. Cillard
  • M. Rahmani
Article

DOI: 10.1007/BF02657682

Cite this article as:
Chimi, H., Cillard, J., Cillard, P. et al. J Am Oil Chem Soc (1991) 68: 307. doi:10.1007/BF02657682

Abstract

The autoxidation of linoleic acid dispersed in an aqueous media and the antioxidant effect of hydroxytyrosol, oleuropein, caffeic acid and tyrosol were studied. Linoleic acid autoxidation rate was estimated by the increase of conjugated diene level and by the decrease of linoleic acid content in the samples. The phenolic compounds exhibited an antioxidant activity which increased in the order: tyrosol < caffeic acid < oleuropein < hydroxytyrosol. The analysis of the hydroperoxide isomers pointed out that hydroxytyrosol, oleuropein and caffeic acid at a concentration of 10−4M inhibited the formation oftrans- trans isomers in the increasing order: caffeic acid < oleuropein < hydroxytyrosol. This inhibition could be related to the ability of phenolic compounds to scavenge peroxyl radical. Tyrosol did not inhibit the formation oftranstrans isomers. Phenolic compounds were degraded as a consequence of their antioxidant activity and their degradation rate was positively correlated to their antioxidant efficacy. These phenolic compounds, at a concentration of 6 × 10−3M, also scavenged hydroxyl radical, with an efficiency which increased in the order: tyrosol < hydroxytyrosol < oleuropein < caffeic acid. Polar substituents at the para position, such as in caffeic acid and oleuropein, were correlated with higher hydroxyl radical quenching ability.

Key words

Free radical scavengers hydroxyl radical linoleic acid autoxidation natural phenolic antioxidants peroxyl radical 

Copyright information

© American Oil Chemists’ Society 1990

Authors and Affiliations

  • H. Chimi
    • 1
  • J. Cillard
    • 2
  • P. Cillard
    • 2
  • M. Rahmani
    • 2
  1. 1.Department of Food Chemistry and Biochemistry, Institut Agronomique et Vétérinaire Hassan IIRabat-Institut MAROCFrance
  2. 2.Faculty of PharmacyLaboratory of Botany and Cell BiologyRennes CedexFrance