Antioxidant capacities of individual and combined phenolics in a model system |
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| Authors: | Ho Jin Heo Young Jun Kim Donghwa Chung Dae-Ok Kim |
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| Affiliation: | 1. Department of Food Science and Technology, Gyeongsang National University, Jinju, Gyeongnam 660-701, South Korea;2. Department of Food and Biotechnology, Korea University, Jochiwon, Chungnam 339-700, South Korea;3. Faculty of Marine Bioscience and Technology, Kangnung National University, Gangneung, Gangwon 210-702, South Korea;4. Department of Food Science and Technology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 449-701, South Korea |
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| Abstract: | In order to understand how interaction of individual phenolics contributes to the total antioxidant capacity, we quantitatively measured antioxidant capacity of various phenolics in different combinations, using ABTS radical-scavenging ability in a model system. Selected phenolics included in this study were those often found in fruits and vegetables, such as catechin, chlorogenic acid, cyanidin, cyanidin 3-glucoside, cyanidin 3-rutinoside, epicatechin, peonidin, peonidin 3-glucoside, quercetin, quercetin 3-glucoside, quercetin 3-galactoside and quercetin 3-rutinoside. Individual phenolics showed their characteristic antioxidant capacities, while the mixtures, with two or three phenolics combined revealed that the summation of antioxidant capacities of individual phenolics led to total antioxidant capacity. Therefore, it can be concluded that there was no synergistic effect among the phenolics studied. Only an additive effect of antioxidant capacity was observed. |
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| Keywords: | ABTS radical Antioxidant capacity Additive effect Phenolics |
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