Antioxidant activity of phenolic acids and esters present in red wine on human Low-Density Lipoproteins

Pascale Urizzi (1) , Marie-Carmen Monje (1) , Jean-Pierre Souchard (1) , Annie Abella (2) , Jacqueline Chalas (2) , Albert Lindenbaum (2) , Laurent Vergnes (1) , Serge Labidalle (1) , Françoise Nepveu (1)

1 UT3 - Université Toulouse III - Paul Sabatier
2 AP-HP - Assistance publique - Hôpitaux de Paris (AP-HP)

To evaluate the antioxidant activity of different phenolic acids and their esters, three types of experiments have been used. Electron paramagnetic resonance (EPR) quantitative analysis was carried out using the acetaldehyde/xanthine oxidase system and Fenton's reaction to generate superoxide and hydroxyl radicals, respectively. In a second test, hydroperoxides generated by Cu2+-catalysed oxidation of low density lipoproteins (LDL) were quantified by a modified iodometric method. In a third assay, LDL were oxidized with Esterbauer's method and modified LDL species were quantified by HPLC. The results show that the esterified phenolic derivatives present a better antioxidant activity, on the lipoperoxidation of LDL, than the corresponding phenolic acids.

Mots clés: Antioxidants; Phenolic compounds; Lipoproteins; Red wine

Domaines: Génie chimique; Génie des procédés

Pascale Urizzi, Marie-Carmen Monje, Jean-Pierre Souchard, Annie Abella, Jacqueline Chalas, et al.. Antioxidant activity of phenolic acids and esters present in red wine on human Low-Density Lipoproteins. Journal de Chimie Physique et de Physico-Chimie Biologique, 1999, 96 (1), pp.110-115. ⟨10.1051/jcp:1999117⟩. ⟨hal-02143187⟩