Investigation of the Antioxidant Synergisms and Antagonisms among Caffeic, Ferulic and Rosmarinic Acids using the Briggs-Rauscher Reaction Method

Abstract

Three phenolic acids were evaluated individually and in combinations using the Briggs-Rauscher oscillating reaction. Rosmarinic acid at 250 µM showed strongest antioxidant activity. Testing mixtures revealed synergistic and antagonistic effects differing from individual constituent values. The caffeic-ferulic acid combination demonstrated maximum synergy, while the three-acid mixture exhibited highest antagonism at 250 µM.