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

Abstract

 In this study, the antioxidant activity of aqueous and ethanolic solutions of ferulic, homovanillic and vanillic acids were evaluated using Briggs-Rauscher oscillating reaction method. This method is based on the inhibitory effects of antioxidants on the oscillations of the Briggs-Rauscher reaction mixture. The inhibitory effect consists of an immediate quenching of oscillations, an inhibition time that depends on the amount and type of the antioxidant added, and a subsequent regeneration of oscillations. Flow oscillations in the Briggs-Rauscher reaction mixture were followed potentiometrically. In all samples, the inhibition times increased with increasing concentration and linearity was found in a wide concentration range of phenolic acid added. The antioxidant activity decreased in following order: ferulic acid > homovanillic acid > vanillic acid. It was also investigated the antioxidant activity for two-component and three-component mixtures of aqueous solutions examined phenolic acids.