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Effect of novel synthesised policosanyl phenolates on lipid oxidation

Author

Listed:
  • Zhiqiang WANG

    (Department of Food Science and Nutrition
    Institute of Korea Nutrition Research, Hallym University, Chuncheon, Gangwon-do, South Korea)

  • Seung Hwan HWANG

    (Department of Food Science and Nutrition
    Institute of Korea Nutrition Research, Hallym University, Chuncheon, Gangwon-do, South Korea)

  • Soon Sung LIM

    (Department of Food Science and Nutrition
    Institute of Natural Medicine
    Institute of Korea Nutrition Research, Hallym University, Chuncheon, Gangwon-do, South Korea)

Abstract

Lipophilic derivatisation of phenolic acids could greatly improve their antioxidant activities and solubility in hydrophobic environments, broadening their applications in food, pharmaceutical, and cosmetic industries. In this study, we conducted enzymatic lipophilisation of eight phenolates with policosanols. Vinyl phenolates were used as intermediates to improve the efficiency of enzymatic lipophilisation; and the yields of policosanyl phenolates were in the range of 1.32-20.58%. The antioxidant activities of the resulting phenolipids were compared using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay and linoleic acid peroxidation ferric thiocyanate assay. The synthesised policosanyl phenolates showed lower ABTS radical scavenging capacities (IC50s > 15 mM); whereas they showed high lipid peroxidation inhibitory activities (IC50s of peroxidation value < 0.25 mM). The lipid oxidation inhibitory activities of policosanol phenolates were further evaluated using the total oxidation value in a linoleic acid model system and the thiobarbituric acid reactive substances value in a cooked pork model system. Finally, policosanyl 4-hydroxybenzoate, policosanyl syringate, and policosanyl 4-hydroxyphenylacetate showed the highest inhibition effects on lipid oxidation and a potential for use as lipid antioxidants.

Suggested Citation

  • Zhiqiang WANG & Seung Hwan HWANG & Soon Sung LIM, 2016. "Effect of novel synthesised policosanyl phenolates on lipid oxidation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(5), pages 414-421.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:530-2015-cjfs
    DOI: 10.17221/530/2015-CJFS
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