The role of polyphenols in reducing protein oxidation was investigated in this study.A malondialde-hyde-induced oxidation arachin system was established,and the effects of quercetin,catechin,chlorogenic acid,and gallic acid on the oxidation degree and processing characteristics of arachin were examined.The results demon-strated that all four polyphenols significantly reduced the oxidation of arachin induced by malondialdehyde.Compared to the other polyphenols,catechin exhibited the highest reduction in carbonyl concentration at 98.10％,and solubili-ty increased by 7.30％.Gallic acid displayed the highest reduction in hydrophobicity relative to the other polyphenols at 35.57％,while quercetin revealed an 83.31％increase in free amino concentration.Moreover,all four polyphe-nols enhanced the endogenous fluorescence intensity to varying extents,with gallic acid demonstrating the most sub-stantial enhancement with a maximum increase of 38.37％.The correlation analysis further indicated that polyphenols could interfere with the oxidation process of arachin.In conclusion,all four polyphenols have potential in reducing malondialdehyde-induced oxidation in arachin,with catechin exhibiting the most significant effect.
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