Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids

• Published in: European food research & technology Vol. 245; no. 7; pp. 1473 - 1485
• Main Authors: Olszowy, Małgorzata, Dawidowicz, Andrzej L., Jóźwik-Dolęba, Małgorzata
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.07.2019; Springer Nature B.V
• Subjects: Acids; Agriculture; Analytical Chemistry; Antagonism; antioxidant activity; Antioxidants; Aqueous solutions; Biotechnology; caffeic acid; cations; Chemistry; Chemistry and Materials Science; Ethanol; ferulic acid; Food Science; Forestry; Original Paper; Phenolic compounds; Phenols; Properties (attributes); Reaction kinetics; solvents; Food components; Antagonistic antioxidant effect; Phenolic acids; Additive antioxidant effect
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-019-03255-7

The antagonistic effect of antioxidant properties among various mixtures of phenolic substances is the subject of numerous works and inquiries. The present study shows and discusses the antioxidant properties of binary and ternary mixtures of the chosen phenolic compounds in which additive and antagonistic antioxidant effects are observed. Gallic, ferulic and caffeic acids were applied in the experiments as model phenolic antioxidants. The antioxidant properties of these compounds and their mixtures were estimated by the ABTS method in aqueous and ethanol/aqueous solutions. The presented data proved that the observed antioxidant antagonism in the mixtures of the examined antioxidants does not result from the mutual interactions between individual mixture components but from the difference in reaction kinetics between a given antioxidant and the ABTS cation radical. The magnitude of the observed antagonism depends on mutual relations of individual components and solvent type. Graphical abstrsct