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Journal Articles Food Chemistry Year : 2017

Contribution of trans-aconitic acid to DPPH. scavenging ability in different media

Abstract

The antioxidant properties of trans-aconitic acid (TAA) alone or in the presence of usual antioxidants were assessed by DPPH assay. The IC 50 value equal to 70 mM was very high compared to usual antioxidants (vitamin C and trolox). A joint experimental/theoretical study suggested that hydrogen atom abstraction in TAA by DPPH. was located on –CH 2– methylene bridge because the corresponding radical was more stabilized than COO. and C=C. radicals. In combination with antioxidants (vitamin C, gallic acid, caffeic acid, trolox), synergy or additivity effects were noticed. The magnitude of the synergistic effect varied between 1.06 and 1.24 depending on the type and concentration of antioxidant for a concentration of TAA equal to 22.3 mM. Especially, the addition of TAA at a concentration below 32 mM to a solution containing 20 lM of vitamin C had a synergy effect. Beyond this concentration, TAA showed an additive effect.
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hal-01400684 , version 1 (22-11-2016)

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William Piang-Siong, Pascale de Caro, Arnaud Marvilliers, Xavier Chasseray, Bertrand Payet, et al.. Contribution of trans-aconitic acid to DPPH. scavenging ability in different media. Food Chemistry, 2017, 214, pp.447 - 452. ⟨10.1016/j.foodchem.2016.07.083⟩. ⟨hal-01400684⟩
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