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EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid

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Abstract

Three oxygen-free radicals, superoxide anion (·O2−), hydroxyl radical (·OH) and tert–butyl hydroperoxide radical (t–BuOO·) were trapped with 5,5–Dimethyl–1–pyrroline N–oxide (DMPO) by Electronic Paramagnetic Resonance, and three antioxidant compounds, ascorbic acid, chlorogenic acid and cysteine were tested as free radical scavengers, mixed with unusual antioxidants, such as glucose and citric acid. The EC50 values revealed high reactivity of chlorogenic acid against ·O2− and t–BuOO·, while cysteine resulted the most active against ·OH. Cysteine against t–BuOO· had negative scavenging indexes, indicating pro-oxidant action. Glucose and citric acid resulted in negligible activities against ·O2− and t–BuOO· and active towards ·OH. Antioxidants were assayed after mixing, with addition of glucose and citric acid. As for ·O2− scavenging, a clear additive effect was found, while the ·OH scavenging of mixtures resulted in an antagonistic effect, with a prevalent scavenging action of glucose and citric acid. Interestingly, t–BuOO· scavenging showed a synergistic effect after the reciprocal mixing of the assayed antioxidants, 2.7-folds higher the percent scavenging with respect to sums of separate scavengers, with negligible effect observed by the addition of glucose and citric acid.

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Availability of data and material (data transparency)

The datasets generated during the current study are available from the author on reasonable request. All data generated or analysed during this study are included in this published article.

Abbreviations

EPR:

Electron paramagnetic resonance

PBS:

Phosphate buffer solution

DMPO:

5,5–Dimethyl–1–pyrroline–N–oxide

DMSO:

Dimethylsulfoxide

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  1. Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, Via Venezian 26, 20133, Milan, Italy

    Roberto Lo Scalzo

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Lo Scalzo, R. EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid. Eur Food Res Technol 247, 2253–2265 (2021). https://doi.org/10.1007/s00217-021-03785-z

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