Synergistic Stimulation of Anti-oxidant Action of L-Ascorbic Acid 2-Glucoside with Trehalose

Abstract

The present study was conducted in order to determine the interactive effects of L-ascorbic acid 2-glucoside (AA-2G) and trehalose on their anti-oxidant actions. Linoleic acid was readily peroxidized in the presence of Fe³⁺ and L-ascorbic acid (AsA). In contrast, the combination of AA-2G and Fe³⁺ had no effect on chemical peroxidation. On the other hand, the peroxidation of linoleic acid induced by the coexistence of Fe³⁺ and AsA was inhibited by trehalose in a dose-dependent manner. Further analysis of the action of trehalose as a novel anti-oxidant by the oxygen radical absorbance capacity (ORAC) method revealed that trehalose synergistically stimulated the ORAC values of AA-2G, but had no synergistic effect on those of AsA. These findings indicate that a mixture of AA-2G and trehalose is advantageous as an anti-oxidant food additive.