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Journal Articles Food Chemistry Year : 2019

Flax phenolic compounds as inhibitors of lipid oxidation: Elucidation of their mechanisms of action

Margaux Verdu
  • Function : Author
Yiming Song
  • Function : Author
Serge Pilard
Sandrine Morandat

Abstract

Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phenolic compounds to prevent membrane lipid oxidation. To do so, several biophysical techniques (oxidative stress, surface tension, fluorescence spectroscopy and HPLC) were used to investigate the ability of the compounds to prevent lipid oxidation and to interact with membranes. We evidenced a relationship between the structure and the anti-oxidant efficiency as aglycone compounds were significantly more efficient (p < 0.05) than glucoside compounds. In addition, our results revealed that aglycone lignans spontaneously penetrated the membrane contrary to aglycone hydroxycinnamic acids. To conclude, the comparison of the antioxidant efficiencies revealed that membrane inserted compounds better inhibited lipid oxidation than non-inserted compounds.
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Dates and versions

hal-01988885 , version 1 (23-01-2019)

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Larissa Socrier, Anthony Quéro, Margaux Verdu, Yiming Song, Roland Molinié, et al.. Flax phenolic compounds as inhibitors of lipid oxidation: Elucidation of their mechanisms of action. Food Chemistry, 2019, 274, pp.651-658. ⟨10.1016/j.foodchem.2018.08.126⟩. ⟨hal-01988885⟩
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