TY - JOUR
T1 - Transformations and antioxidative activities of lignans and stilbenes at high temperatures
AU - Runeberg, Patrik
AU - Ryabukhin, Dmitry
AU - Lagerquist, Lucas
AU - Rahkila, Jani
AU - Eklund, Patrik
N1 - Publisher Copyright:
© 2022 The Author(s)
PY - 2023/3/15
Y1 - 2023/3/15
N2 - Thermal transformations of polyphenols from the lignan and stilbene families were investigated at temperatures ranging from 200 °C to 250 °C, in polyethylene glycol (PEG-400), dimethylformamide (DMF) and in sunflower oil (SO). The polyphenols showed varying degrees of thermal stabilities and in some cases intramolecular transformations were observed. The formed products were isolated and characterized. Oligomerization of the polyphenols at thermo-oxidative conditions was also investigated. Finally, the antioxidative activity of the polyphenols against thermo-oxidative degradation α-linoleic acid was investigated at 200 °C. The results suggested that the studied substrates retained their antioxidative properties at elevated temperatures, with stilbenes showing most efficient protection against thermo-oxidative degradation of polyunsaturated fatty acids.
AB - Thermal transformations of polyphenols from the lignan and stilbene families were investigated at temperatures ranging from 200 °C to 250 °C, in polyethylene glycol (PEG-400), dimethylformamide (DMF) and in sunflower oil (SO). The polyphenols showed varying degrees of thermal stabilities and in some cases intramolecular transformations were observed. The formed products were isolated and characterized. Oligomerization of the polyphenols at thermo-oxidative conditions was also investigated. Finally, the antioxidative activity of the polyphenols against thermo-oxidative degradation α-linoleic acid was investigated at 200 °C. The results suggested that the studied substrates retained their antioxidative properties at elevated temperatures, with stilbenes showing most efficient protection against thermo-oxidative degradation of polyunsaturated fatty acids.
KW - 7-Hydroxy-secoisolariciresinol (PubChem CID: 44566585)
KW - 7-Hydroxymatairesinol (PubChem CID: 10948757)
KW - Antioxidants
KW - Cyclolariciresinol (PubChem CID: 4177125)
KW - Lariciresinol (PubChem CID: 332427)
KW - Lignans
KW - Matairesinol (PubChem CID:119205)
KW - Pinosylvin (PubChem CID: 5280457)
KW - Pinosylvin Monomethyl Ether (PubChem CID: 5281719)
KW - Polyphenols
KW - Resveratrol (PubChem CID: 445154)
KW - Secoisolariciresinol (PubChem CID: 65373)
KW - Stilbenes
KW - Thermal transformation
KW - α-Conidenrin (PubChem CID: 457194)
KW - Thermal transformationPolyphenolsLignansStilbenesAntioxidants
UR - http://www.scopus.com/inward/record.url?scp=85140784052&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2022.134641
DO - 10.1016/j.foodchem.2022.134641
M3 - Article
C2 - 36323014
AN - SCOPUS:85140784052
SN - 0308-8146
VL - 404, part B
JO - Food Chemistry
JF - Food Chemistry
M1 - 134641
ER -