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Molecules 2017, 22(4), 527;

The Structure–Antioxidant Activity Relationship of Ferulates

Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
Lipid Chemistry Department, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia 1113, Bulgaria
Author to whom correspondence should be addressed.
Academic Editor: Jean-Marc Sabatier
Received: 22 December 2016 / Revised: 22 March 2017 / Accepted: 23 March 2017 / Published: 25 March 2017
(This article belongs to the Special Issue Structure-Activity Relationship of Natural Products)
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The antioxidant activity of ferulic acid (1), iso-ferulic acid (2), coniferyl aldehyde (3), methyl ferulate (4), and ethyl ferulate (5) were investigated using 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) assays and autoxidation of triacylglycerols of commercially available sunflower oil (TGSO). The compounds tested for ability to scavenge ABTS radical cations was in the order of ferulic acid > coniferyl aldehyde ≈ iso-ferulic acid > ethyl ferulate ≈ methyl ferulate. The results of the FRAP assay for ferulic acid, iso-ferulic acid, and coniferyl aldehyde were similar to and higher than those of methyl ferulate and ethyl ferulate. In the lipid system, iso-ferulic acid showed weak antioxidant activity. The other ferulates exhibited much stronger, yet similar, activities. View Full-Text
Keywords: ferulates; structure; antioxidant activity; 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS); ferric-reducing antioxidant power (FRAP); lipid oxidation ferulates; structure; antioxidant activity; 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS); ferric-reducing antioxidant power (FRAP); lipid oxidation

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Karamać, M.; Koleva, L.; Kancheva, V.D.; Amarowicz, R. The Structure–Antioxidant Activity Relationship of Ferulates. Molecules 2017, 22, 527.

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