Antioxidant Interactions between S-allyl-L-cysteine and Polyphenols Using Interaction Index and Isobolographic Analysis |
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| Authors: | Chunming Dong Guihong Zhao Lei Tao Fanghang Qiu Shujing Wang Bo Wang Jian Liu Shengxia Duan |
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| Affiliation: | 1.College of Marine and Environmental Sciences, Tianjin University of Science and Technology, Tianjin 300457, China;2.College of Agriculture and Bioengineering, Heze University, Heze 274000, China; (G.Z.); (L.T.); (F.Q.); (S.W.); (B.W.);3.College of Chemisty and Chemical Engineering, Heze University, Heze 274000, China |
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| Abstract: | This work aims to study the antioxidant interactions between S-allyl-L-cysteine (SAC) and six natural polyphenols (quercetin, caffeic acid, sinapic acid, catechin, ferulic acid, and 3,4-dihydroxybenzoic acid) through the measurement of free-radical-scavenging activity of 1,1-diphenyl- 2-picryl-hydrazyl (DPPH), the radical-cation-scavenging activity of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and reducing power. Among the six natural polyphenols, caffeic acid showed the strongest synergistic effect with SAC according to DPPH and reducing power assays. Further investigations based on the results of interaction index and isobologram analysis showed that the antioxidant activity (DPPH, ABTS, and reducing power) of the combination of caffeic acid with SAC presented an increase with the raising of their individual concentrations in their mixture and along with a dose–response manner. The best synergistic effect between caffeic acid and SAC based on DPPH, ABTS, and reducing power assays were observed at the ratio of 1:20, 1:35, and 1:70, respectively. The excellent synergic antioxidant activity of the combination of caffeic acid with SAC in our study suggests SAC has a more broad and effective application prospects in food field. |
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| Keywords: | S-allyl-L-cysteine polyphenols antioxidant synergistic effect interaction index |
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