Lipophilized apigenin derivatives produced during the frying process as novel antioxidants

Yueliang Zhao; Xu Zhang; Nana Zhang; Qian Zhou; Daming Fan; Mingfu Wang

doi:10.1016/j.foodchem.2022.132178

Lipophilized apigenin derivatives produced during the frying process as novel antioxidants

Food Chem. 2022 Jun 15:379:132178. doi: 10.1016/j.foodchem.2022.132178. Epub 2022 Jan 19.

Authors

Yueliang Zhao¹, Xu Zhang¹, Nana Zhang², Qian Zhou³, Daming Fan⁴, Mingfu Wang⁵

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
² School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
³ Institute for Advanced Study, Shenzhen University, Shenzhen, China.
⁴ School of Food Science and Technology, Jiangnan University, Wuxi, China.
⁵ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Institute for Advanced Study, Shenzhen University, Shenzhen, China. Electronic address: mfwang@szu.edu.cn.

PMID: 35066359
DOI: 10.1016/j.foodchem.2022.132178

Abstract

To investigate whether apigenin, a common flavone in celery, can be esterified with carboxylic acids generated during frying leading to the consequently change of its antioxidant activity, we prepared a group of apigenin esters using fatty acids of varying chain lengths (C3:0-C18:0) and further checked their presence in celeries fried in soybean oil, rapeseed oil, and palm oil. Apigenin-7, 4'-O-dioctanoate was detected in celeries fried in soybean and rapeseed oil. Apigenin-7, 4'-O-dilaurinate was detected in celeries fried in all the three oils. In addition, all the apigenin esters exhibited lower ABTS and DPPH radical scavenging activity but improved lipophilicity and stronger cellular antioxidant activity than the parent compound, apigenin. These results demonstrated for the first time that apigenin could be esterified by carboxylic acids generated from lipid peroxidation under thermal processing, and these esters showed enhanced lipophilicity and cellular antioxidant activity.

Keywords: Antioxidant activity; Apigenin; Esterification; Fried celeries.

MeSH terms

Antioxidants*
Apigenin*
Fatty Acids
Palm Oil
Plant Oils

Substances

Antioxidants
Fatty Acids
Plant Oils
Palm Oil
Apigenin