FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (23): 1-7.doi: 10.7506/spkx1002-6630-20200418-237

• Basic Research •     Next Articles

Antioxidant and Acrolein Trapping Capacity of Myricetin-Acrolein Adducts

LU Yongling, ZHANG Dingmin, XIAO Liubang, LÜ Lishuang   

  1. (1. School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; 2. Committee of Nanjing Xiaozhuang University of the Communist Youth League, Nanjing Xiaozhuang University, Nanjing 211171, China)
  • Online:2020-12-15 Published:2020-12-28

Abstract: Objective: To evaluate the antioxidant and acrolein (ACR) trapping activity of myricetin-ACR adducts, including mono-ACR (MA) and di-ACR (DA-1) adducts in comparison with those of myricetin. Methods: Total reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity were determined by using ascorbic acid as a positive control. The Rancimat method was used to measure the effects of myricetin-ACR adducts on the oxidation induction time of oil. The ACR trapping activity of MA and DA-1 was investigated by high performance liquid chromatography (HPLC) with 2,4-dinitrophenylhydrazine as a derivatization reagent. Further, the inhibitory effect of the two adducts on the formation of ACR in an ovalbumin-glucose model, rapeseed oil and cake was investigated. Results: Both MA and DA-1 had strong total reducing power and DPPH radical scavenging capacity equivalent to or even higher than that of ascorbic acid in the concentration range of 0.01–0.1 mmol/L, prolonged the oxidation induction time of oil and slowed the rate of development of rancidity. The inhibition rates of MA and DA-1 on ACR were 80.5% and 60.7%, respectively, and could effectively inhibit the formation of ACR in ovalbumin-glucose model. MA and DA-1 could inhibit up to 43.4% and 34.5% of ACR in rapeseed oil, and up to 41.4% and 31.9% of ACR in cake, respectively. Conclusion: The myricetin-ACR adducts had strong antioxidant and ACR trapping capacity and could reduce the content of acrolein in food systems in a sustained and long-term manner.

Key words: myricetin-acrolein adduct, myricetin, acrolein, antioxidant capacity

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