Antioxidant Activity of Vitamin E and Trolox: Understanding of the Factors that Govern Lipid Peroxidation Studies In Vitro

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Marlene Lucio (Autor) FFUP; Claudia Nunes (Autor) Outra; Diana Gaspar (Autor) Outra; Helena Ferreira (Autor) Outra; Jose L F C Lima (Autor) FFUP; Salette Reis (Autor) FFUP

Revista

Título: Food Biophysics

Vol. 4 Nº 4

Páginas: 312-320

ISSN: 1557-1858

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 48 Citações

ISI Web of Science

Scopus - 69 Citações

Classificação Científica

CORDIS: Ciências da Saúde

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-DWZ

DOI: 10.1007/s11483-009-9129-4

Resumo (PT): Peroxidation of lipids is of significant interest owing to the evidence that peroxyl radicals and products of lipid peroxidation may be involved in the toxicity of compounds initiating a deteriorative reaction in the processing and storage of lipid-containing foods. In view of the significance of the antioxidant role of the dietary compound vitamin E and its water-soluble analogue Trolox in research of lipid-containing foods, it is desirable to determine more specifically how and where they operate its antioxidant activity in lipid membranes. In this study, unilamellar liposomes of phosphatidylcholine were used as membrane mimetic systems to estimate the antioxidant properties of vitamin E and Trolox and establish a relationship between their interactions with the membrane and their consequent antioxidant activity. Lipid peroxidation was initiated by the peroxyl radical (ROO•) in lipid and aqueous media by the thermal decomposition of azocompounds and was assessed by the fluorescence intensity decay of the fluorescent probe diphenylhexatriene propionic acid. Results obtained showed that membrane lipoperoxidation is related not only to the scavenging characteristics of the compounds studied but also to their ability to interact with the lipid bilayers, and consequently liposomes provide additional information to that obtained currently from assays performed in aqueous buffer media. <br> <br> Keywords Vitamin E - Trolox - Liposomes - AAPH - AMVN - DPH-PA <br> <a target="_blank" href="http://www.springerlink.com/content/j3rw7011ht21t604/?p=88ad9f4317544f0288b52de0051fa8fe&pi=7 "> Texto integral </a> <br> <br>

Abstract (EN): Peroxidation of lipids is of significant interest owing to the evidence that peroxyl radicals and products of lipid peroxidation may be involved in the toxicity of compounds initiating a deteriorative reaction in the processing and storage of lipid-containing foods. In view of the significance of the antioxidant role of the dietary compound vitamin E and its water-soluble analogue Trolox in research of lipid-containing foods, it is desirable to determine more specifically how and where they operate its antioxidant activity in lipid membranes. In this study, unilamellar liposomes of phosphatidylcholine were used as membrane mimetic systems to estimate the antioxidant properties of vitamin E and Trolox and establish a relationship between their interactions with the membrane and their consequent antioxidant activity. Lipid peroxidation was initiated by the peroxyl radical (ROO(aEuro cent)) in lipid and aqueous media by the thermal decomposition of azocompounds and was assessed by the fluorescence intensity decay of the fluorescent probe diphenylhexatriene propionic acid. Results obtained showed that membrane lipoperoxidation is related not only to the scavenging characteristics of the compounds studied but also to their ability to interact with the lipid bilayers, and consequently liposomes provide additional information to that obtained currently from assays performed in aqueous buffer media.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9