Investigation of Antioxidant Activity of Gallic, Protocatechuic and Vanilic Acid using the Briggs-Rauscher Reaction as Tool

Abstract

The antioxidant activity of three hydroxybenzoic acids (gallic, protocatechuic, and vanillic acid) was investigated using the Briggs-Rauscher reaction at concentrations of 250, 500, and 1000 µM, both individually and in various binary and ternary combinations. Protocatechuic acid demonstrated the strongest antioxidant effect at 1000 µM, while vanillic acid showed the weakest activity at 250 µM. Most acid mixture combinations exhibited antagonistic interactions, with the most pronounced antagonism observed for the protocatechuic-vanillic pairing at 250 µM. An exception was the gallic-vanillic combination at 250 µM, which displayed notable synergistic effects.