Artykuł w czasopiśmie
Brak miniatury
Licencja
CC-BY-NC-NDCC-BY-NC-ND - Uznanie autorstwa - Użycie niekomercyjne - Bez utworów zależnych
 

Antioxidant activity of two edible isothiocyanates: Sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals

Uproszczony widok
dc.abstract.enSulforaphane (SFN) and erucin (ERN) are isothiocyanates (ITCs) bearing, respectively, methylsulfinyl and methylsulfanyl groups. Their chemopreventive and anticancer activity is attributed to ability to modulate cellular redox status due to induction of Phase 2 cytoprotective enzymes (indirect antioxidant action) but many attempts to connect the bioactivity of ITCs with their radical trapping activity failed. Both ITCs are evolved from their glucosinolates during food processing of Cruciferous vegetables, therefore, we studied antioxidant behaviour of SFN/ERN at elevated temperature in two lipid systems. Neither ERN nor SFN inhibit the oxidation of bulk linolenic acid (below 100 °C) but both ITCs increase oxidative stability of soy lecithin (above 150 °C). On the basis of GC-MS analysis we verified our preliminary hypothesis (Antioxidants 2020, 9, 1090) about participation of sulfenic acids and methylsulfinyl radicals as radical trapping agents responsible for the antioxidant effect of edible ITCs during thermal oxidation of lipids at elevated temperatures (above 140 °C).
dc.affiliationUniwersytet Warszawski
dc.contributor.authorPrzybylski, Paweł
dc.contributor.authorLitwinienko, Grzegorz
dc.contributor.authorDąbrowa, Kajetan
dc.contributor.authorCędrowski, Jakub
dc.contributor.authorKrogul-Sobczak, Agnieszka
dc.date.accessioned2024-01-24T16:40:33Z
dc.date.available2024-01-24T16:40:33Z
dc.date.copyright2021-02-01
dc.date.issued2021
dc.description.accesstimeAT_PUBLICATION
dc.description.financePublikacja bezkosztowa
dc.description.versionFINAL_PUBLISHED
dc.description.volume353
dc.identifier.doi10.1016/J.FOODCHEM.2021.129213
dc.identifier.issn0308-8146
dc.identifier.urihttps://repozytorium.uw.edu.pl//handle/item/100802
dc.identifier.weblinkhttp://dx.doi.org/10.1016/j.foodchem.2021.129213
dc.languageeng
dc.pbn.affiliationchemical sciences
dc.relation.ispartofFood Chemistry
dc.relation.pages129213
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.subject.enAntioxidant
dc.subject.enErucin
dc.subject.enIsothiocyanates
dc.subject.enLipids
dc.subject.enOxidation
dc.subject.enRadicals
dc.subject.enSulfenic acids
dc.subject.enSulforaphane
dc.titleAntioxidant activity of two edible isothiocyanates: Sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals
dc.typeJournalArticle
dspace.entity.typePublication