# Synergistic Antioxidant Effects of Cysteine Derivative and Sm-Cluster for Food Applications

## TL;DR

This study explores how combining a rare earth Sm-cluster with a cysteine derivative enhances antioxidant effects for food preservation.

## Contribution

The first investigation of Sm-oxo/hydroxy cluster and cysteine derivative synergy for food antioxidant applications.

## Key findings

- The Sm-cluster significantly boosts the antioxidant capacity of thiol compounds.
- The combination shows strong DPPH radical scavenging activity and inhibits aldehyde oxidation.
- Antioxidant activity increases under visible light, which usually promotes oxidation.

## Abstract

The incorporation of antioxidants in food products is essential to prevent or delay deterioration, thereby addressing food spoilage. Thiol compounds, recognized for their natural antioxidant properties, are widely used in various foods; however, their antioxidant capacity is often limited. This study investigates the potential enhancement of thiol antioxidant capacity through the addition of a soluble, low-toxic inorganic Sm-cluster. Our findings demonstrate that the Sm-cluster significantly bolsters the antioxidant efficacy of thiol compounds. We explored, for the first time, the in vitro antioxidant activities of an Sm-oxo/hydroxy cluster combined with a cysteine derivative for potential food applications. The composition exhibited a robust inhibition of aromatic aldehyde flavor compound oxidation and displayed strong, dose-dependent DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity. Notably, the antioxidant activity of the Sm-cluster/cysteine derivative was further enhanced under strong visible light conditions, which typically increased the likelihood of oxidation. These results suggest that the combination of inorganic cluster and thiol compounds presents a promising natural alternative to traditional antioxidants in the food industry.