Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms

Jolanta Enko , Anna Gliszczyńska-Świgło

Abstract

Products containing natural additives, including antioxidants, are usually perceived by consumers as safer than those with synthetic ones. Natural antioxidants, besides having a preservative activity, may exert beneficial health effects. Interactions between antioxidants may significantly change their antioxidant activity, thus in designing functional foods or food/cosmetic ingredients knowledge about the type of interactions could be useful. In the present study, the interactions between ascorbic acid (AA; vitamin C) and different black and green tea extracts and the influence on their antioxidant activities were investigated. The antioxidant activities of tea extracts and their mixtures with AA prepared in several different weight ratios were measured using the trolox equivalent antioxidant capacity (TEAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and ferric-reducing antioxidant power (FRAP) methods. The type of interaction was determined by interaction indexes and isobolograms. It was found that the weight ratio of extracts to AA significantly influenced the antioxidant activity of a mixture and the type of interaction between these components. The weight ratio of tea extract to AA can cause the change of interaction, e.g. from antagonism to additivism or from additivism to synergism. The observed differences in the type of interactions were probably also a result of different extracts’ polyphenol composition and content. The type of interaction may also be affected by the medium in which extracts and AA interact, especially its pH and the solvent used. To obtain the best antioxidant effect, all these factors should be taken into account during the design of a tea extract–AA mixture.
Author Jolanta Enko (UEP)
Jolanta Enko,,
- Poznań University of Economics and Business
, Anna Gliszczyńska-Świgło (WT / KTiAI)
Anna Gliszczyńska-Świgło,,
- Department of Technology and Instrumental Analysis
Journal seriesFood Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, ISSN 1944-0049, (A 30 pkt)
Issue year2015
Vol32
No8
Pages1234-1242
Publication size in sheets0.5
Keywords in Englishinteraction, tea, ascorbic acid, antioxidant, polyphenols
ASJC Classification2700 General Medicine; 2739 Public Health, Environmental and Occupational Health; 1106 Food Science; 3005 Toxicology; 1600 General Chemistry; 2307 Health, Toxicology and Mutagenesis
DOIDOI:10.1080/19440049.2015.1049218
Languageen angielski
Score (nominal)30
Score sourcejournalList
ScoreMinisterial score = 25.0, 19-12-2019, ArticleFromJournal
Ministerial score (2013-2016) = 30.0, 19-12-2019, ArticleFromJournal
Publication indicators WoS Citations = 6; Scopus SNIP (Source Normalised Impact per Paper): 2015 = 0.875; WoS Impact Factor: 2015 = 1.878 (2) - 2015=2.313 (5)
Citation count*22 (2020-09-13)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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