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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/14610
Título

Inhibition of hemoglobin- and iron-promoted oxidation in fish microsomes by natural phenolics

AutorPazos, Manuel ; Lois, Salomé; Torres, Josep Lluís; Medina, Isabel
Palabras claveFish lipids
Hemoglobin
Enzymatic iron
Nonenzymatic iron
Lipid oxidation
Microsomes
Grape polyphenols
Hydroxytyrosol
Fecha de publicación13-may-2006
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 54(12): 4417-4423 (2006)
ResumenNatural phenolic antioxidants have been tested in hake (Merluccious merluccious) microsomes as inhibitors of lipid oxidation promoted by fish muscle prooxidants: hemoglobin (Hb), enzymatic NADH-iron and nonenzymatic ascorbate-iron. The phenolics selected were as follows: (a) a grape phenolic extract (OW), (b) a fraction (IV) with isolated grape procyanidins with a medium-low degree of polymerization and galloylation percentage, (c) hydroxytyrosol obtained from olive oil byproducts, and (d) a synthetic phenolic antioxidant, propyl gallate. All compounds delayed lipid oxidation activated by Hb, enzymatic NADH-iron, and nonenzymatic ascorbate-iron, excluding hydroxytyrosol that was not an effective antioxidant on oxidation promoted by nonenzymatic iron. The relative antioxidant efficiency was independent of the prooxidant system, IV > propyl gallate > OW > hydroxytyrosol, and showed a positive correlation with their incorporation into microsomes (p < 0.05). The reducing capacity or ability for donating electrons and the chelating properties may also contribute to the antioxidant activity of phenolics, although these factors were less decisive than their affinity for incorporating into the microsomes. Conversely, the inhibition of Hb oxidation by phenolics and their polarity did not seem to play an important role on antioxidant mechanism. These results stressed the importance of incorporating the exogenous antioxidants into the membranes where are located key substances for fish lipid oxidation (highly unsaturated phospholipids, iron-reducing enzymes, and endogenous α-tocopherol).
Descripción7 pages, 4 figures.-- PMID: 16756375 [PubMed].-- Printed version published Jun 14, 2006.
Versión del editorhttp://dx.doi.org/10.1021/jf0530300
URIhttp://hdl.handle.net/10261/14610
DOI10.1021/jf0530300
ISSN0021-8561 (Print)
1520-5118 (Online)
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