Antioxidant and antiradical activity of ferulates
Karamac, M.(Polish Academy of Sciences, Olsztyn (Poland). Div. of Food Science) | Bucinski, A.(Polish Academy of Sciences, Olsztyn (Poland). Div. of Food Science) | Pegg, R.B.(University of Saskatchewan, Saskatoon (Canada). Dept. of Applied Microbiology) | Amarowicz, R.(Polish Academy of Sciences, Olsztyn (Poland). Div. of Food Science)E-mail:[email protected]
Antioxidant and antiradical activities of ferulates (i.e., ferulic acid, isoferulic acid, coniferyl aldehyde, and methyl ferulate) were investigated using a beta-carotene-linoleate model system and a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, respectively. Compounds so tested exhibited antioxidant and antiradical properties to varying degrees. Methyl ferulate showed the strongest antioxidant activity, whereas the parent phenolic acid was the most active ferulate to scavenge the DPPH radical. Isoferulic acid at concentrations ranging from 10 to 100 nmol/assay did not show any antiradical efficacy; this may be attributed to the location of the hydroxyl group in the meta position on the aromatic ring.
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