Synergistic effect of organic acids to DPPH? scavenging activity of α-terpinene

PRIETO MC; NEPOTE V; QUIROGA PR; BAUMGARTNER MT

Córdoba

Congreso; VII Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2018); 2018

Ministerio de Ciencia y Tecnología de la Provincia de Córdoba

Synthetic antioxidants are used in many foods. Their health safety isquestioned. Monoterpenes obtained from essential oils have shown antioxidantactivity. The objective of this study was to evaluate the properties of organicacids (OA), acetic (AA), malic (MA) and citric (CA) acids, as promoter agents for free radical scavenging activity DPPH of alfa-terpinene (a-ter). The free radical scavenging activity DPPH of a-ter and OA and their binary mixtures at different concentrations was expressed as percentage of DPPH radical inhibition (%I). The synergistic effect (SE) of a binary mixture (BM) was defined by the ratio between the %I experimental of the mixture (%IM) and %I calculated theoretically (%IT). SE=(%IM)/(%IT) and %IT=%I -ter+%IOA-(%I - ter¡¿%IOA)/100, where %I -ter and %IOA represent the percentag -ter and each organic acid used alone, respectively. A synergistic effect is found when SE is greater than 1. ANOVA and Fisher-LSD test were used for statistical analysis. The mixture of 3.79 mM -ter and 9.44 mM AA showed the highest SE 27.74. The mixture of 1.58 mM -ter and 1.26 mM MA showed the highest SE 200.04. The mixture of 2.37 mM -ter and 2.91 mM CA showed the highest SE -ter and OA, the SE decreased significantly. %I of the highest concentrations used for -ter (151.02 mM) and AA (25.16 mM) was 6.14 and 3.88%, respectively; the %IM and SE were 92.63% and 9.46, respectively. %I of the highest concentrations used for -ter (75.73 mM) and MA (1.26 mM) was 3.77 and 0.00%, respectively; the %IM and SE were 93.55% and 24.79, respectively. %I of the highest concentrations used for -ter (25.24 mM) and CA (2.91 mM) was 3.02 and 0.00%, respectively; the %IM and SE were 93.25% and SE 30.92, respectively. OA are recognized for its acidifying properties and have been poor studied as promoter agents of natural antioxidants. -ter has shown to have low free radical scavenging activity. SE due to the combination of OA and -ter was detected. OA could improve the effectiveness of natural antioxidants making to use them in lower concentrations as food preservatives. The shelf-life of a food product could be prolonged by the addition of natural preservatives as monoterpenes. On the other hand, the combination of natural antioxidants with OA can increase theantioxidant effect for a synergistic effect. The addition of monoterpenescombined with organic acids that are accepted as food additive should be considered for the food industry as an alternative with better antioxidant activity for preserving quality properties in food products.