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@article{771810,
author = {Chvátalová, Kateřina and Slaninová, Iva and Březinová, Lenka and Slanina, Jiří},
article_number = {2},
keywords = {Iron; Phenolic acids; Polyphenols; Ferrous ion; Ferric ion; Autoxidation; Ferric iron reduction; Metal chelation; Ferroxidase-like activity},
language = {eng},
issn = {0308-8146},
journal = {Food Chemistry},
title = {Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction},
volume = {106},
year = {2008}
}
TY - JOUR
ID - 771810
AU - Chvátalová, Kateřina - Slaninová, Iva - Březinová, Lenka - Slanina, Jiří
PY - 2008
TI - Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction
JF - Food Chemistry
VL - 106
IS - 2
SP - 650-660
EP - 650-660
PB - Elsevier Ltd.
SN - 03088146
KW - Iron
KW - Phenolic acids
KW - Polyphenols
KW - Ferrous ion
KW - Ferric ion
KW - Autoxidation
KW - Ferric iron reduction
KW - Metal chelation
KW - Ferroxidase-like activity
N2 - All phenolic acids bearing 3,4-dihydroxy (catechol) or 3,4,5-trihydroxy (galloyl) moiety formed chelates with ferric iron and significantly increased the rate of Fe2+ autoxidation. The carboxylate group and catechol substitution instead of galloyl moiety facilitated the ferrous ion oxidation more effectively. Caffeic acid and protocatechuic acid, the strongest accelerators of Fe2+ autoxidation, were able to facilitate autoxidation at concentrations lower than 1% of the initial amount of Fe2+. Therefore chelates of these catecholic acids with iron displayed ferroxidase-like activity. Conversely, when we started from ferric ions, catechols partially formed ferrous ions in the presence of ferrozine. Thus, catecholic acids formed stable chelates with iron, in which ferric ion is the dominant species, but the redox cycling of iron between Fe2+ and Fe3+ in chelates probably plays a crucial role in the catalysis of ferrous iron autoxidation. Interestingly, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid and vanillic (4-hydroxy-3-methoxybenzoic) acid protected ferrous ions from autoxidation as effectively as ascorbic acid and cysteine.
ER -
CHVÁTALOVÁ, Kateřina, Iva SLANINOVÁ, Lenka BŘEZINOVÁ and Jiří SLANINA. Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction. \textit{Food Chemistry}. Elsevier Ltd., 2008, vol.~106, No~2, p.~650-660. ISSN~0308-8146.
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