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Antioxidant and antiradical activity of ferulates

Author

Listed:
  • 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)

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.

Suggested Citation

  • Magdalena Karamać & Adam Buciński & Ronald B. Pegg & Ryszard Amarowicz, 2005. "Antioxidant and antiradical activity of ferulates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(2), pages 64-68.
    • Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3373-cjfs
    DOI: 10.17221/3373-CJFS
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    References listed on IDEAS

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    1. M. Karamać & R. Amarowicz & S. Weidner & S. Abe & F. Shahidi, 2002. "Antioxidant activity of rye caryopses and embryos extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(6), pages 209-214.
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    Cited by:

    1. Hüseyin BOZ, 2015. "Ferulic acid in cereals - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 1-7.

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