Free radical scavenging properties of conjugated linoleic acids.
Conjugated linoleic acids (CLA) were investigated for free radical scavenging properties against the stable 2,2-diphenyl-1-picryhydrazyl radical (DPPH.) by electron spin resonance (ESR) spectrometry and spectrophotometric methods. ESR results demonstrated that CLA directly reacted and quenched free DPPH radicals in benzene, while spectrophotometric analysis showed the radical scavenging capacity of CLA in ethanol. Dose and time effects of CLA-DPPH. reactions were observed in both tests. The ED(50) of CLA was 18 mg/mL under experimental conditions. CLA are much weaker radical scavengers as compared to vitamin E, vitamin C, and BHT. Kinetics of CLA-DPPH. reactions was different to that of linoleic acid (LA)-DPPH. reactions. CLA reacted and quenched DPPH radicals at all tested levels without a lag phase, while LA had a lag phase and showed no radical quenching activity at levels of 5-80 mg/mL in 30 min. These data indicated that CLA can provide immediate protection against free radicals, but LA cannot.
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Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523-1571, USA. yu@cahs.colostate.edu
D004578:Electron Spin Resonance Spectroscopy; D016166:Free Radical Scavengers / Q000378:metabolism*; D007700:Kinetics; D019787:Linoleic Acid / Q000032:analysis*; D010084:Oxidation-Reduction; D013053:Spectrophotometry
D016166:Free Radical Scavengers; D019787:Linoleic Acid