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Contribution of trans -aconitic acid to DPPH scavenging ability in different media

Piang-Siong, William and Satgé-De Caro, Pascale and Marvilliers, Arnaud and Chasseray, Xavier and Payet, Bertrand and Shum Cheong Sing, Alain and Illien, Bertrand Contribution of trans -aconitic acid to DPPH scavenging ability in different media. (2017) Food Chemistry, 214. 447-452. ISSN 0308-8146

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Official URL: https://doi.org/10.1016/j.foodchem.2016.07.083


The antioxidant properties of trans-aconitic acid (TAA) alone or in the presence of usual antioxidants were assessed by DPPH assay. The IC50 value equal to 70mM was very high compared to usual antioxidants (vitamin C and trolox). A joint experimental/theoretical study suggested that hydrogen atom abstraction in TAA by DPPH was located on –CH2– methylene bridge because the corresponding radical was more stabilized than COO· and CC· radicals. In combination with antioxidants (vitamin C, gallic acid, caffeic acid, trolox), synergy or additivity effects were noticed. The magnitude of the synergistic effect varied between 1.06 and 1.24 depending on the type and concentration of antioxidant for a concentration of TAA equal to 22.3mM. Especially, the addition of TAA at a concentration below 32mM to a solution containing 20μM of vitamin C had a synergy effect. Beyond this concentration, TAA showed an additive effect.

Item Type:Article
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
Other partners > Université de La Réunion (FRANCE)
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Deposited On:29 Nov 2019 10:00

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