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Interactions between the major bioactive polyphenols of berries: effects on antioxidant properties

2017Journal article Restricted access
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dc.contributor.authorLuís, Ângelo
dc.contributor.authorDuarte, Ana Paula
dc.contributor.authorPereira, L.
dc.contributor.authorDomingues, F.C.
dc.date.accessioned2020-01-28T14:07:44Z
dc.date.available2020-01-28T14:07:44Z
dc.date.issued2017
dc.description.abstractBerries possess structurally diverse polyphenols that may have different effects on their antioxidant properties; a combination of various berries may exhibit additive, synergistic, or antagonistic interactions between their different bioactive compounds. Even if this kind of interactions between the antioxidant properties of green tea polyphenols and other plant-derived foods has already been studied, in what concerns berries and their major polyphenols, such study has not yet been undertaken. Therefore, the goal of this work was to study the individual antioxidant activity of 19 selected major polyphenols from the most consumed berries as well as the activity of the mixtures resulting from the 171 possible combinations between them using 2 in vitro model systems. It was observed that 2.92% of the mixtures presenting synergistic effects in scavenging DPPH free radicals were composed by cyanidin, and 2.34% composed by cyanidin-3-O-glucoside. These results indicate that cyanidin, a common anthocyanin present in berries, is responsible for the enhancement of the radical scavenging properties of other berries’ polyphenols.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1007/s00217-017-2948-5pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/8807
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectAntioxidant interactionspt_PT
dc.subjectSynergistic effectspt_PT
dc.subjectAntagonistic effectspt_PT
dc.subjectAdditive effectspt_PT
dc.titleInteractions between the major bioactive polyphenols of berries: effects on antioxidant propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F00709%2F2013/PT
oaire.citation.endPage185pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage175pt_PT
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume244pt_PT
oaire.fundingStream5876
person.familyNameLuís
person.familyNameDuarte
person.familyNamePereira
person.familyNameDomingues
person.givenNameÂngelo Filipe Santos
person.givenNameAna Paula
person.givenNameLuísa
person.givenNameFernanda
person.identifier1255684
person.identifier.ciencia-id3D14-798B-65D3
person.identifier.ciencia-idBC15-D376-80FE
person.identifier.ciencia-id4F15-1868-D001
person.identifier.ciencia-id6514-0498-3E8F
person.identifier.orcid0000-0003-0712-6522
person.identifier.orcid0000-0003-3333-5977
person.identifier.orcid0000-0002-9068-4607
person.identifier.orcid0000-0002-9540-0853
person.identifier.ridB-5904-2009
person.identifier.ridN-7295-2013
person.identifier.scopus-author-id7102602131
person.identifier.scopus-author-id10839238300
person.identifier.scopus-author-id10139481400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctCopyright cedido à editora no momento da publicaçãopt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationa2d7c872-99db-41e1-9bc9-82c2d47b4661
relation.isAuthorOfPublication971779ac-7c22-4f69-8bdd-4e0ec442ef2d
relation.isAuthorOfPublication604e508e-9f4e-4950-b2a4-1b06c7192afe
relation.isAuthorOfPublication8d5fe6e2-21af-4557-9c46-84103254a18a
relation.isAuthorOfPublication.latestForDiscovery604e508e-9f4e-4950-b2a4-1b06c7192afe
relation.isProjectOfPublicationcb4688cf-40da-4197-9eb0-c55bad699ad3
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