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Issue 35, 2009
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New aspects of the antioxidant properties of phenolic acids: a combined theoretical and experimental approach

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Abstract

Ferulic acid is widely distributed in the leaves and seeds of cereals as well as in coffee, apples, artichokes, peanuts, oranges and pineapples. Like numerous other natural polyphenols it exhibits antioxidant properties. It is known to act as a free radical scavenger by H atom transfer from the phenolic OH group. In the present joint experimental and theoretical studies we studied a new mechanism to explain such activities. Ferulic acid can indeed act by radical addition on the α,β-double bond. On the basis of the identification of metabolites formed in an oxidative radiolytic solution and after DFT calculations, we studied the thermodynamic and kinetic aspects of this reaction. Addition and HAT reactions were treated as competitive reactions. The possibility of dimer formation was also investigated from a theoretical point of view; the high barriers we obtained contribute to explaining why we did not observe those compounds as major radiolytic compounds. The DPPH free radical scavenging capacity of ferulic acid and the oxidative products was measured and is discussed on the basis of DFT calculations (BDEs and spin densities).

Graphical abstract: New aspects of the antioxidant properties of phenolic acids: a combined theoretical and experimental approach

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Publication details

The article was received on 03 Mar 2009, accepted on 15 May 2009 and first published on 24 Jun 2009


Article type: Paper
DOI: 10.1039/B904402G
Citation: Phys. Chem. Chem. Phys., 2009,11, 7659-7668
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    New aspects of the antioxidant properties of phenolic acids: a combined theoretical and experimental approach

    E. Anouar, P. Košinová, D. Kozlowski, R. Mokrini, J.L. Duroux and P. Trouillas, Phys. Chem. Chem. Phys., 2009, 11, 7659
    DOI: 10.1039/B904402G

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