Seung Hwan Hwanga, Guanglei Zuoa, Zhiqiang Wanga,b, Soon Sung Lima,c,d,*
aDepartment of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea
bColleage of Public Health, Hebei University, Baoding 071002, China
cInstitute of Korean Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea
dInstitute of Natural Medicine, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea
*Corresponding author
Abstract
A heating model system (HMS) of chlorogenic acid (CGA) and 20 amino acids was produced by heating at 120°C for 4h and evaluated for in vitro antioxidant and aldose reductase (AR). The CGA-glutamic acid (GT) HMS showed high in vitro antiradical activity indicated by ABTS+ (82.37%) and DPPH radical scavenging (83.21%) as well as AR (83.21%) inhibition. The structure of the new compound was established by NMR spectroscopy, as methyl-3-(((E)-3-(3,4-dihydroxyphenyl)acryloyl)oxy)-4,5-dihydroxycyclohexanecarboxylate (1) and 4-O-caffeoylquinic acid (2) from the CGA-GT HMS. The IC50 values of compound 1 for ABTS+, DPPH and AR were 8.21, 56.97 and 3.68μM, respectively. These activities were similar to or higher than those of known positive controls (5.49, 63.58 and 13.60μM). We suggest that heat treatment generates novel CGA-GT HMS with increased antioxidant and AR inhibitory effects and contributes to the development of novel functional materials from CGA food products.
Keywords : Aldose reductase, Antioxidant, Chlorogenic acid, Glutamic acid, Heating model system