Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour

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dc.contributor.authorGawlik-Dziki, Urszula
dc.contributor.authorBryda, Jarosław
dc.contributor.authorDziki, Dariusz
dc.contributor.authorŚwieca, Michał
dc.contributor.authorHabza-Kowalska, Ewa
dc.contributor.authorZłotek, Urszula
dc.contributor.organizationUniversity of Life Sciences in Lublinen
dc.date.accessioned2020-06-18T09:08:25Z
dc.date.available2020-06-18T09:08:25Z
dc.date.issued2019
dc.description.abstractThis study investigated the activity, mode of inhibition, and interactions between lipoxygenase (LOX) inhibitors and compounds able to inhibit lipids oxidation (LPO) derived from green coffee beans (GCBs), wholemeal wheat flour (WF), and bread enriched with GCB, in comparison with pure chemical standards of the main active components—ferulic (FA) and chlorogenic acids (CGA). Both GCB and WF contain potentially bioaccessible and bioavailable LPO inhibitors acting synergistically. Both FA and CGA presented nearly additive interaction. Potentially bioaccessible LOX inhibitors from GCB and WF acted synergistically, whereas moderate antagonism was found for potentially bioavailable compounds. The activity of CGA and FA was quite similar (EC 50 = 18.56 and 22.36 μg DW/mL, respectively) and synergistic action between these components was found. The LPO activity of functional breads was positively correlated with the percentage of GCB (R 2 = 0.98). Ferulic acid and CGA acted as competitive LOX inhibitors, whereas potentially bioaccessible compounds from bread enriched with GCB demonstrated an uncompetitive mode of action. Green coffee beans, WF, and the proposed functional product could be helpful in dietary therapy and prevention of so-called lifestyle disorders related with the lipid metabolism. Moreover, this paper highlights the need to study the interactions between the active ingredients of newly designed functional products.en
dc.identifier.citationGawlik-Dziki, U.; Bryda, J.; Dziki, D.; Świeca, M.; Habza-Kowalska, E.; Złotek, U. Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour. Appl. Sci. 2019, 9, 568. https://doi.org/10.3390/app9030568en
dc.identifier.doi10.3390/app9030568
dc.identifier.issn2076-3417
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/18499
dc.language.isoen
dc.publisherMDPIen
dc.rightsUznanie autorstwa 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectferulic aciden
dc.subjectchlorogenic aciden
dc.subjectlipoxygenaseen
dc.subjectlipids peroxidationen
dc.subjectinteractionsen
dc.titleImpact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flouren
dc.typearticleen
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