engleski

Synergistic effect of catechin with stilbenes

As a result of high bioactive activity, phenols are considered to be the most useful phytochemicals in utilized in foods. The positive biological effects of different foods (fruits, vegetables, wine, herbs...) are most likely the result of interactions among different phenolic compounds. The antioxidant effects of individual phenolic compounds are well explored and differences in their activity were ascribed to the variations in their chemical structures. The aim of this study was to determine the antioxidant activity of flavan-3-ol catechin and selected stilbenes (resveratrol, piceid, isorhapontin and astringin), as well as the activity of their equimolar binary mixtures, using two different antioxidant assays: Ferric Reducing/ Antioxidant Power (FRAP) and Briggs-Rauscher (BR) oscillating reaction. Possible interactions (synergistic/additive/antagonistic effect) between catechin and stilbenes were also investigated. The results confirm the differences in antioxidant activity of tested phenolics as well as their equimolar mixtures. The highest FRAP values was detected for astringin (694.32 µM TE- trolox equivalents) while resveratrol showed the weakest activity (278.9 µM TE). By means of BR method, the longest inhibition time (tinhib) was detected for catechin (tinhib=2059.5 s), while the lowest activity was observed for piceid (tinhib=751.2 s). Binary mixtures of catechin with stilbenes showed the reduction power stronger than expected, suggesting a synergistic effect of compounds in the mixture. Both antioxidant assays confirmed the existence of synergy between catechin and stilbenes.

catechin, stilbenes, Synergistic effect, FRAP, BR method

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