Antioxidative Composition Using Synergistic Caffeic and Sinapic Acids
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Solution Overview
Problem
Current antioxidant preparations, particularly those containing anthocyanins, have limited antioxidant performance due to the underutilized potential of accompanying hydroxycinnamic acids like caffeic and sinapic acids, which are not fully leveraged in enhancing the antioxidant spectrum.
Innovation Solution
A synergistic combination of caffeic acid and sinapic acid, optionally with polyphenols, particularly anthocyanins, in a specific weight ratio of about 85:15 to 98:2, is used to create antioxidant preparations that can be applied in various forms, including extracts from plants and fruits, particularly sour cherries, to enhance antioxidant properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If anthocyanin-rich extracts are used as antioxidants, then natural antioxidant properties are provided, but the antioxidant performance is limited due to underutilized hydroxycinnamic acids
Solution Approach 1:
The patent combines hydroxycinnamic acids (caffeic acid and sinapic acid) with anthocyanins in a synergistic formulation. The hydroxycinnamic acids are extracted from sour cherry pomace and combined with anthocyanin-rich extracts to create a composite antioxidant preparation that leverages the complementary antioxidant properties of both substance classes, thereby enhancing overall antioxidant performance and spectrum.
Solution Approach 2:
The invention creates a composite antioxidant material consisting of hydroxycinnamic acids and polyphenols (anthocyanins) in specific ratios. This composite formulation integrates multiple active components with different mechanisms of antioxidant action, resulting in a preparation with superior and more versatile antioxidant properties compared to single-component extracts.
2Reliability
If higher amounts of antioxidants are used to improve performance, then antioxidant protection is enhanced, but the cost and complexity of the preparation increases
Solution Approach 1:
The patent optimizes the concentration ratios of hydroxycinnamic acids to polyphenols (specifically caffeic acid to sinapic acid ratios) to achieve synergistic antioxidant effects. By carefully controlling these compositional parameters, the formulation achieves enhanced antioxidant protection with efficient use of active ingredients, avoiding the need for excessively high concentrations that would increase cost and complexity.
Solution Approach 2:
The invention extracts and isolates hydroxycinnamic acids from sour cherry pomace, a byproduct material, and combines them with anthocyanin extracts. This extraction approach concentrates the active antioxidant components into a standardized preparation, providing high antioxidant performance with controlled composition rather than using crude, complex plant materials.
3Reliability
If conventional antioxidants like vitamin C and carotene derivatives are used, then established antioxidant properties are provided, but the antioxidant spectrum and performance are limited
Solution Approach 1:
The patent formulates a composite antioxidant preparation integrating hydroxycinnamic acids (caffeic and sinapic acids) with polyphenols (anthocyanins). This multi-component composite provides a broader and more versatile antioxidant spectrum compared to conventional single-type antioxidants like vitamin C or carotene derivatives, as different classes of antioxidants protect against different types of oxidative damage through complementary mechanisms.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The synergistic combination significantly enhances antioxidant performance, as demonstrated by high ORAC values, offering improved protection against oxidative damage from sources like UV radiation, suitable for both oral and topical applications in food, supplements, and cosmetic products.
Implementation Method 1
oxidative damage to cells, especially to the genetic material. High-energy radiation, especially together with oxygen, produces highly reactive radicals ('radical oxygen species')... substances that quench the radicals, whereby these so-called antioxidants can be taken orally
Data Source
Figure 1
AI summary
An antioxidant preparation is proposed, containing (a) caffeic acid, (b) sinapic acid and, if applicable, (c) polyphenols, provided that components (a) and (b) are present in a weight ratio of approximately 85:15 to 98:2.