Interactions between phenolic antioxidants in binary systems were determined by adding two antioxidants simultaneously in equimolar proportions to an aqueous dispersion of linoleic acid that was then subjected to 2,2′-azobis (2-amidinopropane) dihydrochloride-induced oxidation and by evaluating the protective effect of the antioxidant mixture. The antioxidant power of the mixture was then compared with the expected antioxidant activity calculated by the sum of efficiencies of each compound separately, relative to their proportions in the mixture. If it was higher, a synergy was pointed out whereas a lower value was representative of an antagonism. Thus, synergistic effects were observed between rosmarinic acid and quercetin, or rosmarinic acid and caffeic acid, whereas antagonistic effects were obtained with the following mixtures: α-tocopherol/caffeic acid; α-tocopherol/rosmarinic acid; (+)-catechin/caffeic acid; and caffeic acid/quercetin. These mixture effects are partly explained by regeneration mechanisms between antioxidants, depending on the chemical structure of molecules and on the possible formation of stable intermolecular complexes.
This is a preview of subscription content, access via your institution.
Shahidi, F., Natural Antioxidants: An Overview, in Natural Antioxidants, Chemistry, Health Effects and Applications, edited by F. Shahidi, AOCS Press, Champaign, 1997, pp. 1–11.
Berset, C., and M.E. Cuvelier, Méthodes d’Évaluation du Degré d’Oxydation des Lipides et de Mesure duPouvoir antioxydant, Sci. Aliments 16:219–245 (1996).
Liégeois, C., G. Lermusieau, and S. Collin, Measuring Antioxidant Efficiency of Wort, Malt, and Hops Against the 2,2′-Azobis(2-amidinopropane)dihydrochloride-Induced Oxidation of an Aqueous Dispersion of Linoleic Acid, J. Agric. Food Chem. 48:1129–1134 (2000).
Cuvelier, M.E., H. Richard, and C. Berset, Comparison of the Antioxidative Activity of Some Acid-Phenols: Structure-Activity Relationship, Biosci. Biotechnol. Biochem. 56:324–325 (1992).
Cuvelier, C., V. Bondet, and C. Berset, Behavior of Phenolic Antioxidants in a Partitioned Medium: Structure-Activity Relationship, J. Am. Oil Chem. Soc. 77:819–823 (2000).
Brand-Williams, W., M.E. Cuvelier, and C. Berset, Use of a Free Radical Method to Evaluate Antioxidant Activity, Lebensm. Wiss. Technol. 28:25–30 (1995).
Pekkarinen, S.S., I.M. Heinonen, and A.I. Hopia, Flavonoids Quercetin, Myricetin, Kaempferol and (+)-Catechin as Antioxidants in Methyl Linoleate, J. Sci. Food Agric. 79:499–506 (1999).
Terao, J., H. Karasawa, H. Arai, A. Nagao, T. Suzuki, and K. Takama, Peroxyl Radical Scavenging Activity of Caffeic Acid and Its Related Phenolic Compounds in Solution, Biosci. Biotechnol. Biochem. 57:1204–1205 (1993).
Saint-Cricq de Gaulejac, N., N. Vivas, V. de Freitas, and G. Bourgeois, The Influence of Various Phenolic Compounds on Scavenging Activity Assessed by an Enzymatic Method, J. Sci. Food Agric. 79:1081–1090 (1999).
Maillard, M.N., M.E. Cuvelier, and C. Berset, The Antioxidant Activity of Flavonoids and Phenolic Acids: Correlation with Their Chemical Structure; Synergistic and Antagonistic Effects, in Polyphenols Communications, 18th International Conference on Polyphenols (Bordeaux), 15–18 July, 1996, pp. 543–544.
Bonnely, S., M.N. Peyrat-Maillard, L. Rondini, D. Masy, and C. Berset, Antioxidant Activity of Malt Rootlets Extracts, J. Agric. Food Chem. 48:2785–2792 (2000).
Povilaityté, V., M.E. Cuvelier, and C. Berset, Antioxidant Properties of Moldavian Dragonhead (Dracocephalum moldavica L.), J. Food Lipids 8:45–64 (2001).
Cuppett, S.L., and C.A. Hall, Antioxidant Activity of the Labiatae, Adv. Food Nut. Res. 42:245–271 (1998).
Jia, Z.S., B. Zhou, L. Yang, L.M. Wu, and Z.L. Liu, Antioxidant Synergism of Tea Polyphenols and α-Tocopherol Against Free Radical Induced Peroxidation of Linoleic Acid in Solution, J. Chem. Soc. Perkin Trans. 2:911–915 (1998).
Zhu, Q.Y., Y. Huang, D. Tsang, and Z.Y. Chen, Regeneration of α-Tocopherol in Human Low-Density Lipoprotein by Green Tea Catechin, J. Agric. Food Chem. 47:2020–2025 (1999).
Maccarone, E., A. Maccarrone, and P. Rapisarda, Stabilization of Anthocyanins of Blood Orange Fruit Juice, J. Food Sci. 50:901–904 (1985).
Jung, D.M., J.S. de Ropp, and S.E. Ebeler, Study of Interactions Between Food Phenolics and Aromatic Flavors Using One- and Two-Dimensional 1H NMR Spectroscopy, J. Agric. Food Chem. 48:407–412 (2000).
Frankel, E.N., S.W. Huang, J. Kanner, and J.B. German, Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oil vs. Emulsions, J. Agric. Food Chem. 42:1054–1059 (1994).
Koga, T., and J. Terao, Phospholipids Increase Radical-Scavenging Activity of Vitamin E in a Bulk Oil Model System, J. Agric. Food Chem. 43:1450–1454 (1995).
About this article
Cite this article
Peyrat-Maillard, M.N., Cuvelier, M.E. & Berset, C. Antioxidant activity of phenolic compounds in 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidation: Synergistic and antagonistic effects. J Amer Oil Chem Soc 80, 1007 (2003). https://doi.org/10.1007/s11746-003-0812-z
- phenolic acids