Assessment of the antioxidant and antiradicalic capacities in vitro of different phenolic derivatives

摘要: Introduction: The antioxidant and radical scavenging properties of some the hydroxy phenyl derivatives such as 4-Hydroxybenzoic acid (1), 3-Hydroxy-4-methoxycinnamic (2), 3-(4-Hydroxy-3,5-dimethoxyphenyl)prop-2enoic (Sinapic acid) (3), 4-Hydroxy-3,5-dimethoxybenzoic (4), 3,4-Dihydroxycinnamic (Caffeic (5) 5-Isopropyl-2-methylphenol (6), which are naturally present in fruits vegetables, were investigated. Methods: following analysis conducted: total activity via ferric thiocyanate method; 2,2’-azinobis-(3-ethylbenzothiazole-6-sulphonate) (ABTS) activity; superoxide anion (O2• -) reduction power through potassium ferricyanide Cupric ions (Cu2+) capacity Cuprac hydrogen peroxide chelating ferrous (Fe2+). Furthermore, α-tocopherol, butylatedhydroxyanisole (BHA) quercetin used reference compounds. Results: In comparison initial states products, it’s observed that at 50th hour linoleic emulsion 30 μg/mL concentration inhibited lipid peroxidation by 85%, 60.7%, 69%, 45.4%, 80.4% 31%, respectively. On other hand, 62.65%, 35.84% 34.82% respectively, same concentration. Conclusions: It’s found a result our studies phenolic compounds 3-(4-Hydroxy-3,5-dimethoxyphenyl)prop-2-enoic 4-Hydroxy-3,5dimethoxybenzoic (6) foods. They have higher activity, metal activities than widely powerful BHA, Quercetin α-tocopherol.