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 2019-07, Vol.245 (7), p.1473-1485
• Main Authors: Olszowy, Małgorzata, Dawidowicz, Andrzej L., Jóźwik-Dolęba, Małgorzata
• Format: Article
• Language: English
• Subjects: Acids; Agriculture; Analytical Chemistry; Antagonism; Antioxidants; Aqueous solutions; Biotechnology; Chemistry; Chemistry and Materials Science; Ethanol; Food Science; Forestry; Original Paper; Phenolic compounds; Phenols; Properties (attributes); Reaction kinetics
• 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