Czech J. Food Sci., 2005, 23(2):64-68 | DOI: 10.17221/3373-CJFS

Antioxidant and antiradical activity of ferulates

Magdalena Karamać1, Adam Buciński1, Ronald B. Pegg2, Ryszard Amarowicz1
1 Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
2 Department of Applied Microbiology and Food Science, College of Agriculture, University of Saskatchewan, Saskatoon, Canada

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

Published: April 30, 2005  Show citation

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Karamać M, Buciński A, Pegg RB, Amarowicz R. Antioxidant and antiradical activity of ferulates. Czech J. Food Sci. 2005;23(2):64-68. doi: 10.17221/3373-CJFS.
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