Amplification of the antioxidant properties of myricetin, fisetin, and morin following their oxidation

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dc.contributor.authorArias-Sante, M. Fernanda
dc.contributor.authorFuentes, Jocelyn
dc.contributor.authorOjeda, Camila
dc.contributor.authorAranda, Mario
dc.contributor.authorPastene, Edgar
dc.contributor.authorSpeisky, Hernan
dc.date.accessioned2025-01-20T17:11:26Z
dc.date.available2025-01-20T17:11:26Z
dc.date.issued2024
dc.description.abstractQuercetin oxidation leads to the formation of a metabolite, 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)benzofuranone, whose antioxidant potency was recently reported to be a 1000-fold higher than that of its precursor. The formation of similar metabolites (BZF) is limited to certain flavonols (FL), among which are myricetin, fisetin, and morin. Here we addressed the consequences of inducing the auto-oxidation of these flavonols in terms of their antioxidant properties (assessed in ROS-exposed Caco-2 cells). The mixtures that result from their oxidation (FLox) exhibited antioxidant activities 10-to-50-fold higher than those of their precursors. Such amplification was fully attributable to the presence of BZF in each FLox (established by HPLC-ESI-MS/MS and chemical subtraction techniques). An identical amplification was also found when the antioxidant activities of BZF, isolated from each FLox, and FL were compared. These findings warrant the search of these BZF in edible plants and their subsequent evaluation as a new type of functional food ingredients.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2023.137487
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.137487
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91183
dc.identifier.wosidWOS:001098560600001
dc.language.isoen
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectFlavonoid oxidation
dc.subjectAntioxidants
dc.subjectBenzofuranones
dc.subjectMyricetin
dc.subjectFisetin
dc.subjectMorin
dc.subjectQuercetin
dc.subjectFunctional food ingredients
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleAmplification of the antioxidant properties of myricetin, fisetin, and morin following their oxidation
dc.typeartículo
dc.volumen435
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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