This study investigates the synergism between dietary fiber (DF) bound antioxidants of grains and soluble antioxidants of some high-consumed beverages and pure compounds. Insoluble fractions of grains containing bound antioxidants were obtained after removal of their soluble fractions with a specific washing procedure and possible synergism with soluble antioxidants was investigated with two different experimental designs; (i) liposome based system by measuring the lag phase before the onset of oxidation (ii) ESR (electron spin resonance) based system by measuring the reduction percentage of Fremy’s salt radical solution via an antioxidant compound. In both procedures, antioxidant capacities of DF bound and soluble antioxidants were measured as well as their combinations, which were prepared in different ratios. The simple addition effects of DF bound and soluble antioxidants were estimated to compare with the measured values. The results revealed a clear synergism for almost all combinations in both liposome and ESR based systems. Synergistic effects of different combinations changed not only depending on the type of antioxidant compounds present and their concentration, but also on the ratios at which they are mixed. However, the synergism observed in DF bond-soluble antioxidant system paints a promising picture considering their role in human gastrointestinal (GI) tract health.

Study of the synergy between soluble and dietary fiber bound antioxidants

249th National Meeting (2015)

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