Antioxidant and antiradical activity of ferulates

Magdalena Karamać, Adam Buciński, Ronald B. Pegg and Ryszard Amarowicz
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Magdalena Karamać: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Adam Buciński: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Ronald B. Pegg: Department of Applied Microbiology and Food Science, College of Agriculture, University of Saskatchewan, Saskatoon, Canada
Ryszard Amarowicz: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

Czech Journal of Food Sciences, 2005, vol. 23, issue 2, 64-68

Abstract: Antioxidant and antiradical activities of ferulates (i.e., ferulic acid, isoferulic acid, coniferyl aldehyde, and methyl ferulate) were investigated using a β-carotene-linoleate model system and a 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 (DPPH.). Isoferulic acid at concentrations ranging from 10 to 100 nmol/assay did not impart an antiradical efficacy; this may be attributed to the location of the hydroxyl group in the meta position on the aromatic ring.

Keywords: antioxidant and antiradical activity; DPPH; ferulates; ferulic acid; isoferulic acid; coniferyl aldehyde; methyl ferulate (search for similar items in EconPapers)
Date: 2005
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3373-cjfs

DOI: 10.17221/3373-CJFS

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