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
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 antag...
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| Published in | European food research & technology Vol. 245; no. 7; pp. 1473 - 1485 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English |
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Berlin/Heidelberg
Springer Berlin Heidelberg
01.07.2019
Springer Nature B.V |
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| Abstract | 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.
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| AbstractList | 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: 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 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 |
| Author | Dawidowicz, Andrzej L. Olszowy, Małgorzata Jóźwik-Dolęba, Małgorzata |
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| SubjectTerms | 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 |
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| Title | 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 |
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