Use of Food and Packaging Model Matrices to Investigate the Antioxidant Properties of Biorefinery Grass Lignins

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• 作者：V茅ronique Agui茅-B茅ghin ; Laurence Foulon ; Paola Soto ; David Cr么nier ; Elena Corti ; Fr茅d茅ric Leg茅e ; Laurent C茅zard ; Brigitte Chabbert ; Marie-No毛lle Maillard ; Wouter J. J. Huijgen ; St茅phanie Baumberger
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：November 18, 2015
• 年：2015
• 卷：63
• 期：45
• 页码：10022-10031
• 全文大小：370K
• ISSN：1520-5118

文摘

The antioxidant properties of grass lignins recovered from an alkaline industrial process and from different ethanol organosolv pretreatment processes were compared using two types of tests: (i) classical radical 2,2鈥?diphenyl-1-picrylhydrazyl (DPPH^{鈥?/sup>) scavenging tests in dioxane/water or ethanol and (ii) tests involving multiphasic systems (lipid dispersion in water or cellulose film suspended in ethanol). These multiphasic systems were representative of food and packaging matrices in view of high-value applications. All lignins, in solution or in the film, effectively scavenged radicals. Moreover, they were competitive with a food commercial rosemary extract to protect linoleic acid against oxidation. Whereas the DPPH鈥?/sup> test in dioxane was not discriminant, differences appeared between lignins when the test was performed in ethanol or with the multiphasic systems. Moreover, radical scavenging activity was preserved in the film even after its immersion in ethanol. Structural analysis of lignins revealed that low-molar-mass phenolics, namely p-hydroxycinnamic acids and lignin depolymerization products, governed lignin antioxidant properties in the multiphasic systems.}