Chain-breaking antioxidant activity of natural polyphenols as determined during the chain oxidation of methyl linoleate in Triton X-100 micelles.

Natural polyphenols (PP) are known as potent antioxidants, which are believed to prevent many degenerative diseases, including cancer and atherosclerosis. Much attention in the literature has been given to the antioxidant activity of PP-containing products; however, information on the antioxidative properties of individual PP is rather poor and controversial. In this work, the chain-breaking antioxidant activities of several natural PP and their synthetic analogs were determined during the chain oxidation of methyl linoleate in an aqueous buffered, pH 7.40, micellar solution of Triton X-100, induced by 2,2'-azobis(2-amidinopropan) dihydrochloride at 37 degrees C. Use of the mode of the controlled chain reaction allowed separate determination of the rate constant for the reaction of PP with the lipid peroxy radical and the stoichiometric factor of inhibition (f), which shows how many kinetic chains can be terminated by one molecule of PP. All the PP studied display a pronounced antioxidant activity. A significant difference in f value between catechol derivatives and pyrogallol derivatives was found. While with pyrogallol derivatives (gallic acid, epigallocatechin, propyl gallate, myricetin), f was found to be around 2, the theoretically expected value, f, for catechol derivatives (catechol, catechin, epicatechin, quercetin, rutin, caffeic acid) was found to be within the range 3.6-6.3. The elevated antioxidant capacity of catechol derivatives may be explained by the contribution of products of PP oxidative transformation, most likely by dimers, to inhibition. With catechin, epicatechin, and quercetin, the reactivity of products exceeds that of original PP. A real chain-breaking antioxidant activity of PP is likely determined not so much by the reactivity of the original PP as by the probability of the formation of active products and their antioxidant activities. The above findings were applied to explain some features of the antioxidant activity of teas and red wines.