Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards

The individual (poly)phenols of red wines cultivated in two different Western Balkan wine-growing regions were determined using the HPLC method, while the ABTS and DPPH tests were employed to investigate antioxidant activity. The reduction potential of antioxidants was determined by FRAP assay. Five distinct classes of phenolic compounds, including phenolic acids, flavan-3-ols, flavonols, stilbenes, and anthocyanins, were identified. The analyzed wines showed very good antioxidant properties. All of the studied wines exhibited a very strong correlation between their antioxidant potential and the concentration of significant antioxidants. Phenolic components that were the most represented in the investigated samples were selected for the theoretical investigation of the antioxidant effect. For this purpose, epicatechin gallate and sinapic acid were used. Their concentrations in the tested samples ranged up to 132.76 mg/mL and 125.66 mg/mL. Theoretical aspects of reactions of the mentioned compounds towards DPPH and ABTS radicals were examined.

The hydroperoxyl radical scavenging activity of natural hydroxybenzoic acids in oil and aqueous environments: Insights into the mechanism and kinetics

Foods that contain hydroxybenzoic acid derivatives (HBA) include red fruits, black radish, onion, and potato peel. HBA are widely known for their anti-inflammatory, anti-cancer, and especially antioxidant capabilities; however, a comprehensive study of the mechanism and kinetics of the antiradical action of these compounds has not been performed. Here, we report a study on the mechanisms and kinetics of hydroperoxyl radical scavenging activity of HBA by density functional theory (DFT) calculations. According to the results, HBA exert low HOO^• antiradical activity in the nonpolar environment with overall rate constants in the range of k_overall = 5.90 × 10^-6 - 4.10 × 10³ M^-1 s^-1. However, most HBA exhibit significant HOO^• antiradical activity (k_overall = 10⁵ - 10⁸ M^-1 s^-1) by the single electron transfer (SET) reaction of the phenoxide anions in water at physiological pH. The overall rate constant increases with increasing pH values in the majority of the substances studied. At pH ≤ 4, gentisic acid had the best HOO^• antiradical activity (log(k_overall) = 3.7-4.8), however at pH > 4, the largest HOO^• radical scavenging activity (log(k_overall) = 4.8-9.8) was almost exclusively found for gallic and syringic acids. Salicylic and 5-sulphosalicylic acids have the lowest antiradical activity across most of the pH range. The activities of the majority of the acids in this study are faster than the reference compound Trolox. Thus, in the aqueous physiological environment, these HBA are good natural antioxidants.

Phenolic acids and their carboxylate anions: Thermodynamics of primary antioxidant action

Phenolic acids represent naturally occurring antioxidants and play important role in free radicals scavenging. In this work, we have studied thermodynamics of the first step of primary antioxidant action for phenolic OH groups of benzoic and cinnamic acid derivatives, and their carboxylate anions. M06-2X/6-311++G(d,p) reaction enthalpies related to Hydrogen Atom Transfer (HAT), Single Electron Transfer - Proton Transfer (SET-PT), and Sequential Proton-Loss Electron-Transfer (SPLET) mechanisms were computed for model non-polar environment (benzene) and aqueous solution. The effect of acid structure on found reaction enthalpies was investigated, as well. For HAT, representing relevant reaction path in both environments, the lowest O-H bond dissociation enthalpies, BDE, were found for sinapic acid (347 kJ mol^-1 in benzene and 337 kJ mol^-1 in water). With two exceptions, carboxylate anions show lower BDEs than parent acids. In aqueous solution, enthalpies of the first step of SPLET from phenolic OH groups are low (135-199 kJ mol^-1). It indicates thermodynamic feasibility of the mechanism for acids, as well as their carboxylate anions. Although enthalpies of electron transfer from dianions formed after successive deprotonations of carboxyl and phenolic groups in water are usually higher than BDEs, differences are within 25 kJ mol^-1. Demethylation of OCH₃ groups may affect radical scavenging activity of studied substances due to O-CH₃ BDE considerably lower (230-269 kJ mol^-1) in comparison to O-H ones.

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50−5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

Benchmarking Antioxidant-Related Properties for Gallic Acid through the Use of DFT, MP2, CCSD, and CCSD(T) Approaches

We present a benchmark investigation on the O-H bond dissociation enthalpies (BDEs) and ionization potential (IP) for gallic acid (GA), a widely known polyphenolic antioxidant. These properties were determined in the gas-phase and in water through the use of density functional theory (DFT), second-order Møller-Plesset perturbation theory (MP2), coupled-cluster with single and double excitations (CCSD), and coupled-cluster with single and double excitations as well as perturbative inclusion of triples (CCSD(T)). The 6-311++G(df,p), cc-pVDZ, aug-cc-pVDZ, cc-pVTZ, and aug-cc-pVTZ basis sets were used. Regarding DFT functionals, the M06-2X provided the best agreement for the BDEs when compared to the corresponding CCSD(T)/aug-cc-pVTZ results; M06-2X was also found to be the most suitable for probing the IP for the protonated forms of GA while LC-ωPBE was the most reliable in the case of deprotonated GA. Given that these properties represent important descriptors for examining mechanisms related to the antioxidant potential of a given polyphenol, we hope that the present work can serve as a guide for computational chemists venturing in the field.

Antioxidant Activity of Selected Phenolic Acids-Ferric Reducing Antioxidant Power Assay and QSAR Analysis of the Structural Features

Phenolic acids are naturally occurring compounds that are known for their antioxidant and antiradical activity. We present experimental and theoretical studies on the antioxidant potential of the set of 22 phenolic acids with different models of hydroxylation and methoxylation of aromatic rings. Ferric reducing antioxidant power assay was used to evaluate this property. 2,3-dihydroxybenzoic acid was found to be the strongest antioxidant, while mono hydroxylated and methoxylated structures had the lowest activities. A comprehensive structure-activity investigation with density functional theory methods elucidated the influence of compounds topology, resonance stabilization, and intramolecular hydrogen bonding on the exhibited activity. The key factor was found to be a presence of two or more hydroxyl groups being located in ortho or para position to each other. Finally, the quantitative structure-activity relationship approach was used to build a multiple linear regression model describing the dependence of antioxidant activity on structure of compounds, using features exclusively related to their topology. Coefficients of determination for training set and for the test set equaled 0.9918 and 0.9993 respectively, and Q2 value for leave-one-out was 0.9716. In addition, the presented model was used to predict activities of phenolic acids that haven't been tested here experimentally.

Antioxidant Properties of Lapachol and Its Derivatives and Their Ability to Chelate Iron (II) Cation: DFT and QTAIM Studies

The elucidation of the complexation of lapachol and its derivatives to Fe²⁺ cation has been done using the density functional theory (DFT). This complexation has been limited to bidentate and tridentate to Fe²⁺ cation. Geometry optimizations have been implemented in gas and solution phase (water, acetonitrile, chlorobenzene, benzene, and toluene) for ligands at B3LYP/6-311++G (d,p) level of theory using B3LYP/6-31+G(d,p) optimized data as starting point. But, the geometrical optimizations in solution phase of the 22 complexes analyzed of lapachol and its derivatives to Fe²⁺ cation were restricted to acetonitrile and benzene. The complexation energy and the metal ion affinity (MIA) have also been calculated using the B3LYP method. The results obtained indicated a proportionality between the MIA values and the retained charge on Fe²⁺ cation for k²-(O₁,O₂) modes. But, an inverse proportionality has been yielded between these two parameters for k³-(O₂, C=C) tridentate modes. For k³-(O₃,C=C) tridentate mode coordination, the higher stability has been obtained. In this latter tridentate coordination in gas phase, the topological analysis of complexes exhibits the fact that the electron density is concentrated between the O₃ oxygen atom of the ligand attached to Fe²⁺ and this metal cation. Moreover, the hydrogen bond strength calculated for isolated ligands (situated between 23.92 and 30.15 kJ/mol) is in the range of normal HBs. Collectively, all the complexation processes have shown to be highly exothermic. Our results have also shown that the electron extraction from Fe²⁺...La_i complexes is more difficult compared to that from free ligands.

What is responsible for antioxidant properties of polyphenolic compounds from plants?

Due to the negative impact of reactive species (including free radicals) on humans and animals, the investigations to find effective substances (antioxidants), which protect living organisms against their damaging influence are carried out throughout the world. As most widespread synthetic antioxidants are suspected of having a noxious effect on the human body, more and more attention is paid to natural antioxidant compounds found in plants (especially phenolic compounds). The aim of this paper is to present the data about antioxidant activity of polyphenolic compounds with the emphasis on the main factors having influence on their antioxidant activity: chemical structure, ability to form hydrogen bonds, capability of metal ions chelation and reduction, adduct formation, kinetic solvents effect, mechanism of antioxidant reaction, capability of antioxidant enzyme activation and reduction potential.

Antioxidant activity and calcium binding of isomeric hydroxybenzoates

The association constant for calcium binding to hydroxybenzoates in aqueous 0.16 M NaCl at 25 °C was found electrochemically to have the value K_ass = 280 mol L⁻¹ with ΔH^o = −51 kJ mol⁻¹, ΔS^o = −122 J mol⁻¹ K⁻¹ for the 2-isomer (salicylate), K_ass = 7 mol L⁻¹ with ΔH^o = −39 kJ mol⁻¹, ΔS^o = −116 J mol⁻¹ K⁻¹ for the 3-isomer, and K_ass = 8 mol L⁻¹ with ΔH^o = −51 kJ mol⁻¹, ΔS^o = −155 J mol⁻¹ K⁻¹ for the 4-isomer. The 3- and 4-isomers were found more efficient as antioxidants than the 2-isomer in decreasing oxygen consumption rate in a peroxidating methyl linoleate emulsion and less sensitive to presence of calcium. All isomers were found prooxidative for iron-catalyzed initiation of oxidation due to enhanced radical formation as shown by electron spin resonance spectroscopy. Calcium salicylate was found to have low solubility with a solubility product K_sp = 4.49·10⁻⁶ based on activity with ΔH^o = 67 kJ mol⁻¹, ΔS^o = 123 J mol⁻¹ K⁻¹ for dissolution in water, when corrected for the strong complex formation. Calcium in food and beverages may thus lower antioxidant activity of plant phenols through complexation or by precipitation.

Free Radical Scavenging Potency of Dihydroxybenzoic Acids

In order to evaluate the free radical scavenging potency of dihydroxybenzoic acids (DHBAs) the Density Functional Theory (DFT) was used. The M05-2X/6-311++G(d,p) and B3LYP-D2/6-311++G(d,p) theoretical models were applied. Three possible antioxidant mechanisms were examined: hydrogen atom transfer (HAT), single-electron transfer followed by proton transfer (SET-PT), and sequential proton loss electron transfer (SPLET) mechanisms. All of these mechanisms have been studied in nonpolar (benzene and pentylethanoate) and polar solvents (water) using an implicit solvation model (SMD). The following thermodynamic quantities related to these mechanisms were calculated: bond dissociation enthalpy (BDE), ionization potential (IP), and proton affinity (PA). The obtained results indicated the HAT mechanism as the most favourable reaction pathway for antioxidative action of DHBAs in benzene. On the other hand, SPLET is indicated as predominant reaction mechanism in polar solvent. The SET-PT mechanism was not favourable reaction path for antioxidative action in any of the solvents under investigation.

Quantum Chemical Investigation on the Antioxidant Activity of Neutral and Anionic Forms of Juglone: Metal Chelation and Its Effect on Radical Scavenging Activity

The chelation ability of divalent Mg, Ca, Fe, Co, Ni, Cu, Zn, and monovalent Cu ions by neutral and anionic forms of juglone has been investigated at DFT/B3LYP/6-31+G(d,p) level of theory in gas and aqueous phases. It is noteworthy that only the 1 : 1 stoichiometry was considered herein. The effects of these metals on the radical scavenging activity of neutral juglone were evaluated via the usual descriptors of hydrogen atom transfer. According to our results, metal chelation by the two forms of juglone was spontaneous and exothermic in both media. Based on the binding energies, Cu(II) ion showed the highest affinity for the ligands. QTAIM analyses identified the metal-ligand bonds as intermediate type interactions in all the chelates, except those of Ca and Mg. It was also found that the chelates were better radical scavengers than the ligands. In the gas phase, the scavenging activity of the compounds was found to be governed by direct hydrogen atom transfer, the Co(II) chelate being the most reactive. In the aqueous phase also, the sequential proton loss electron transfer was preferred by all the molecules, while the Cu(II) chelates were the most reactive.