Evaluation of the antioxidant activity of ferulic, homovanillic and vanillic acids using the Briggs-Rauscher oscillating reaction method

Abstract

The Briggs-Rauscher oscillating reaction method was applied to evaluate aqueous and ethanolic solutions of ferulic, homovanillic and vanillic acids. With increasing concentration of phenolic acids, the inhibition time increased linearly over a wide concentration range. The antioxidant activity decreased in following order: ferulic acid > homovanillic acid > vanillic acid. Mixed-component solutions were also examined and linear relationships were observed across wide concentration ranges.