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Article

Effect of Heat Treatment and Light Exposure on the Antioxidant Activity of Flavonoids

1
URD Agro-Biotechnologies Industrielles, AgroParisTech, CEBB, 51110 Pomacle, France
2
Laboratory of Reactions and Process Engineering (LRGP), Lorraine University, 54505 Vandoeuvre, France
3
Laboratory of Cellular and Molecular Biology, Faculty of Dental Medicine, Monastir 5000, Tunisia
*
Author to whom correspondence should be addressed.
Processes 2020, 8(9), 1078; https://doi.org/10.3390/pr8091078
Received: 29 June 2020 / Revised: 4 August 2020 / Accepted: 19 August 2020 / Published: 1 September 2020
(This article belongs to the Special Issue Extraction Optimization Processes of Antioxidants)
The application of food processes can lead to a modification of both the structure and the activities of flavonoids. In this article, the effect of heat treatment and exposure to light on the antioxidant activity of 6 model flavonoid solutions (rutin, naringin, eriodictyol, mesquitol, luteolin, and luteolin 7-O-glucoside) was studied. The evolution of the antioxidant activity measured after heat treatment of 130 °C at 2 h and an exposure to visible light for 2 weeks is measured by the ABTS (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) method and represented by a new parameter called ΔTEAC. The model solution of Mesquitol showed the highest increase in ΔTEAC after a heat treatment, a value of 200 mM was obtained. The increase in ΔTEAC is always greater with thermal treatment than with light exposure. Thus, temperature and light lead to different degradation pathways of the flavonoid. In vivo measurements were carried out with solutions of naringin, erodictyol, and luteolin 7-O-glucoside. Heated solutions of flavonoids do not exhibit toxicity on cells. The specific activities of superoxide dismutase and glutathione peroxide have been determined and have shown an increased impact on the potential anti-cancer of these solutions by enhancing their cellular antioxidant activity, as well as modulation of the oxidative stress. View Full-Text
Keywords: TEAC; flavonoids; heat process; light exposure; degradation products; bioactivities TEAC; flavonoids; heat process; light exposure; degradation products; bioactivities
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MDPI and ACS Style

Ioannou, I.; Chekir, L.; Ghoul, M. Effect of Heat Treatment and Light Exposure on the Antioxidant Activity of Flavonoids. Processes 2020, 8, 1078. https://doi.org/10.3390/pr8091078

AMA Style

Ioannou I, Chekir L, Ghoul M. Effect of Heat Treatment and Light Exposure on the Antioxidant Activity of Flavonoids. Processes. 2020; 8(9):1078. https://doi.org/10.3390/pr8091078

Chicago/Turabian Style

Ioannou, Irina, Leila Chekir, and Mohamed Ghoul. 2020. "Effect of Heat Treatment and Light Exposure on the Antioxidant Activity of Flavonoids" Processes 8, no. 9: 1078. https://doi.org/10.3390/pr8091078

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