New lipophilic tyrosyl esters. Comparative antioxidant evaluation with hydroxytyrosyl esters

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Mateos, Raquel, Trujillo Pérez-Lanzac, Mariana, Pereira-Caro, Gema, Madrona, Andrés, Cert, Arturo, Espartero, José L.
• Other Authors: Ministerio de Educación y Ciencia (España), Comisión Interministerial de Ciencia y Tecnología, CICYT (España), CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society 2008
• Subjects: Antarc*; Antarctica
• Online Access: http://hdl.handle.net/10261/242827; https://doi.org/10.1021/jf8020267; https://doi.org/10.13039/501100007273; https://doi.org/10.13039/100007652

New lipophilic esters of tyrosol, a naturally occurring phenol with interesting biological properties, have been synthesized in good yields by a chemoselective procedure, using lipase from Candida antarctica or p-toluenesulfonic acid as catalysts. Their antioxidant activities have been evaluated by the Rancimat test in lipophilic food matrices, as well as by FRAP and ABTS assays in methanolic solutions, and compared with those of previously synthesized hydroxytyrosyl esters. Free tyrosol, hydroxytyrosol, butylhydroxytoluene, and α-tocopherol were used as standards. All methods used for the antioxidant activity evaluation emphasized the high influence of the ortho-diphenolic structure on the antioxidant capacity, tyrosol and its derivatives being less active than hydroxytyrosol and its analogues and even less than BHT and α-tocopherol. In addition, the Rancimat test revealed a lower activity for ester derivatives than for their respective reference compounds (HTy or Ty), in agreement with the polar paradox. On the other hand, FRAP and ABTS methods reported an opposite behavior between the synthetic esters and their respective references. Thus, hydroxytyrosyl esters were more active than HTy, whereas tyrosyl esters were less active than Ty. The length and nature of the acyl side chain did not seem to play an important role in the antioxidant activity of either the hydroxytyrosyl or tyrosyl ester series, since no significant differences were observed among them. This work was supported by Grant AGL2004-07935-C03 from the Spanish Ministry of Education and Science (CICYT). G.P.-C. thanks the National Institute of Food, Agriculture and Technology Research (INIA) for a predoctoral fellowship. Peer reviewed