Synergistic effect of selected carboxylic acids and phenolic compounds detected by the FRAP method

Abstract

Antioxidants in nutrition are a widely discussed topic. In this study, a synergistic effect was observed for 13 selected substances – antioxidants and potential synergists, whereby two substances were mixed in the same concentration ratio of 1:1. The antioxidant capacity (AC) of the mixtures was determined using the FRAP method. The AC measured was compared with a theoretical AC value (as only additive effect) to calculate the synergistic or antagonistic effect. Out of 78 possible combinations, a synergistic effect (SE) was detected in 72. For the 10 combinations, the SE was more than twice that of the pure substances. The largest synergistic effect was exhibited by vanillin and 4-hydroxybenzoic acid with increases even above 200% compared to the pure substances. Some of the phenolic substances that were subject to measurement can be used for the fortification of fruit juices.

Keywords

• FRAP (ferric reducing antioxidant power)
• Synergistic effect
• Antioxidants
• Polyphenols
• Carboxylic acids
• Methoxyphenols