Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 48, Pages 12020-12028Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf304227t
Keywords
myosin radicals; phenolic antioxidants; radical scavenging; hypervalent myoglobin
Funding
- Danish Council for Independent Research \ Technology and Production within The Danish Agency for Science Technology and Innovation [11-117033]
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The scavenging activity of extracts of green tea (GTE), white grape (WGE), and rosemary (RE), all plant material with high phenolic content, and of the phenolic compounds 4-methylcatechol (4-MC), (+)-catechin, and carnosic acid toward long-lived myosin radicals generated by reaction with H2O2-activated myoglobin at room temperature (pH 7.5, I = 1.0) was investigated by freeze-quench ESR spectroscopy. Myosin radicals were generated by incubating 16 mu M myosin, 800 mu M metmyoglobin, and 800 mu M H2O2 for 10 min, and the phenolic extracts were subsequently added (1% (w/w) phenolic compounds relative to myosin). GTE was able to scavenge myosin radicals and reduce the radical intensity by 65%. Furthermore, a low concentration of 4-MC (33 mu M) was found to increase the radical concentration when added to the myosin radicals, whereas a higher concentration of 4-MC and catechin (330 mu M) was found to scavenge myosin radicals and reduce the overall radical concentration by similar to 65%.
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