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Full-Text Articles in Food Science
Lipophilized Epigallocatechin (Egc) And Its Derivatives: Inhibition Of Oxidation Of Β-Carotene–Linoleate Oil-In-Water Emulsion And Dna Strand Scission, Priyatharini Ambigaipalan, Won Young Oh, Fereidoon Shahidi
Lipophilized Epigallocatechin (Egc) And Its Derivatives: Inhibition Of Oxidation Of Β-Carotene–Linoleate Oil-In-Water Emulsion And Dna Strand Scission, Priyatharini Ambigaipalan, Won Young Oh, Fereidoon Shahidi
Journal of Food and Drug Analysis
Tea epigallocatechin (EGC) was acylated with selected fatty acids, namely propionic acid [C3:0], caprylic acid [C8:0], lauric acid [C12:0], stearic acid [C18:0] and docosahexaenoic acid (DHA; C22:6 n-3). Antioxidant activity of EGC and its lipophilized derivatives were examined in various food (β-carotene–linoleate oil-in-water emulsion and bulk oil) and biological (supercoiled DNA and LDL) systems in vitro in order to evaluate the effect of increased lipophilicity on their antioxidant capacity. Lipophilized EGC derivatives were more effective in β-carotene–linoleate oil-in-water emulsion and bulk oil than their parent EGC molecule. Meanwhile, EGC and its derivatives showed more than 60 …