Lipophilized epigallocatechin (EGC) and its derivatives: Inhibition of oxidation of β-carotene–linoleate oil-in-water emulsion and DNA strand scission

Priyatharini Ambigaipalan, Memorial University of Newfoundland, Canada
Won Young Oh, Memorial University of Newfoundland, Canada
Fereidoon Shahidi, Memorial University of Newfoundland, CanadaFollow

Keywords

Acylation; Beta-carotene; DNA strand scission; Epigallocatechin (EGC); Fatty acids

Abstract

Tea epigallocatechin (EGC) was acylated with selected fatty acids, namely propionic acid [C3:0], caprylic acid [C8:0], lauric acid [C12:0], stearic acid [C18:0] and docosahexaenoic acid (DHA; C22:6 n-3). Antioxidant activity of EGC and its lipophilized derivatives were examined in various food (β-carotene–linoleate oil-in-water emulsion and bulk oil) and biological (supercoiled DNA and LDL) systems in vitro in order to evaluate the effect of increased lipophilicity on their antioxidant capacity. Lipophilized EGC derivatives were more effective in β-carotene–linoleate oil-in-water emulsion and bulk oil than their parent EGC molecule. Meanwhile, EGC and its derivatives showed more than 60 % inhibition against DNA strand scission induced by hydroxyl or peroxyl radical. Moreover, lipophilization of EGC had a negative effect on the inhibition of human LDL cholesterol peroxidation. Overall, this study revealed that EGC and its lipophilized derivatives could potentially be used as health promoting and disease preventing compounds.

Abstract Image

Recommended Citation

Ambigaipalan, Priyatharini; Oh, Won Young; and Shahidi, Fereidoon (2020) "Lipophilized epigallocatechin (EGC) and its derivatives: Inhibition of oxidation of β-carotene–linoleate oil-in-water emulsion and DNA strand scission," Journal of Food and Drug Analysis: Vol. 28 : Iss. 3 , Article 1.
Available at: https://doi.org/10.38212/2224-6614.1240