Antioxidant properties of lipid concomitants in edible oils: A review

Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils.

Computational Investigation of the Antioxidant Activity of Dihydroxybenzoic Acids in Aqueous and Lipid Media

Reactive free radicals have both beneficial and destructive effects. Indeed, at physiological levels, free radicals help to preserve homeostasis by acting as signal transducers. However, excessive generation of free radicals can harm and damage membranes, proteins, and DNA, among other cell structures. Dihydroxybenzoic acids (DHBAs) have proven their antioxidant capacity against a large variety of free radicals, as well as their ability to inhibit or restrict reactive species overproduction. In this paper, a computational analysis of the antioxidant activity of a series of DHBAs in polar and nonpolar media was carried out at the DFT/M06-2X/6-[Formula: see text] level of theory. The implicit SMD solvation model was used in order to rationalize the experimental findings and to investigate the solvent effect on the mechanism and the radical scavenging ability. The obtained results put in evidence that HAT is the predominant mechanism in nonpolar media, whereas SPLET is more favored in polar environment. The BDE[Formula: see text], [Formula: see text], and [Formula: see text] descriptors are used to predict the most reactive hydroxyl groups and the antioxidant activity order of the studied DHBAs. Our results are in total agreement with experimental findings (inhibition of lipid peroxidation and scavenging of hydrogen peroxide). Moreover, this study shows that the substitution of the hydrogen atom by strong electron-donating groups, namely NMe2, in the ortho positions of the best experimental DHBAs leads to a significant enhancement of their antioxidant activity.

Are thymol, rosefuran, terpinolene and umbelliferone good scavengers of peroxyl radicals?

DFT-based computational calculations have been used to investigate the hydroperoxyl radical scavenging activity of four essential oil constituents namely thymol (Thy), rosefuran (Ros), terpinolene (Ter), and umbelliferone (Umb). Different reaction mechanisms including formal hydrogen transfer (FHT), radical adduct formation (RAF), sequential proton loss electron transfer (SPLET), and sequential electron transfer proton transfer (SETPT) have been examined in the gas phase and physiological environments. It was found that the HOO radical scavenging activity of these compounds is strongly influenced by the environment, which becomes more important in water than pentyl ethanoate. According to the overall reaction rate constants, the phenolic compounds Thy and Umb are predicted to exhibit excellent activity in aqueous solution. Umb with an overall rate constant of 1.44 × 10⁸M^-1s^-1 at physiological pH is among the best HOO radical scavengers in water with activity comparable to that of caffeic acid, higher than those of ascorbic acid, guaiacol and eugenol, and much higher than that of Trolox.