Finding of synergistic and cancel effects on the aroxyl radical-scavenging rate and suppression of prooxidant effect for coexistence of α-tocopherol with β-, γ-, and δ-tocopherols (or -tocotrienols).

Aya Ouchi, Shin-ichi Nagaoka, Tomomi Suzuki, Katsuhiro Izumisawa, Taisuke Koike, Kazuo Mukai

Journal of agricultural and food chemistry 2014 Aug 13

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Measurements of aroxyl radical (ArO•)-scavenging rate constants (k(s)(AOH)) of antioxidants (AOHs) [α-, β-, γ-, and δ-tocopherols (TocHs) and -tocotrienols (Toc-3Hs)] were performed in ethanol solution via stopped-flow spectrophotometry. k(s)(AOH) values of α-, β-, γ-, and δ-Toc-3Hs showed good agreement with those of the corresponding α-, β-, γ-, and δ- TocHs. k(s)(AOH) values were measured not only for each antioxidant but also for mixtures of two antioxidants: (i) α-TocH with β-, γ-, or δ-TocH and (ii) α-TocH with α-, β-, γ-, or δ-Toc-3H. A synergistic effect in which the k(s)(AOH) value increases by 12% for γ-TocH (or by 12% for γ-Toc-3H) was observed for solutions including α-TocH and γ-TocH (or γ-Toc-3H). On the other hand, a cancel effect in which the k(s)(AOH) value decreases (a) by 7% for β-TocH (or 11% for β-Toc-3H) and (b) by 24% for δ-TocH (or 25% for δ-Toc-3H) was observed for solutions including two kinds of antioxidants. However, only a synergistic effect may function in edible oils, because contents of β- and δ-TocHs (and β- and δ-Toc-3Hs) are much less than those of α- and γ-TocHs (and α- and γ-Toc-3Hs) in many edible oils. UV-vis absorption of α-Toc•, which was produced by reaction of α-TocH with ArO•, decreased remarkably for coexistence of α-TocH with β-, γ-, or δ-TocH (or β-, γ-, or δ-Toc-3H), indicating that the prooxidant effect of α-Toc• is suppressed by the coexistence of other TocHs and Toc-3Hs.

Citation

Aya Ouchi, Shin-ichi Nagaoka, Tomomi Suzuki, Katsuhiro Izumisawa, Taisuke Koike, Kazuo Mukai. Finding of synergistic and cancel effects on the aroxyl radical-scavenging rate and suppression of prooxidant effect for coexistence of α-tocopherol with β-, γ-, and δ-tocopherols (or -tocotrienols). Journal of agricultural and food chemistry. 2014 Aug 13;62(32):8101-13