Kinetic and thermodynamic evaluation of antioxidant reactions: factors influencing the radical scavenging properties of phenolic compounds in foods.

ABSTRACT:

Background

Antioxidants can prevent oxidative stress-induced aging and diseases, and many antioxidant screening tests have been conducted in the pharmaceutical and food industries. However, the potencies of antioxidants calculated using standard evaluation methods are thermodynamic values at best and ignore the kinetic aspects of their reactions. In this study, 56 compounds with four basic structures (phenol, methoxyphenol, hydroquinone and catechol) were prepared for Trolox equivalent antioxidant capacity (TEAC) assay and reaction tracking over time. The reaction tracking results were evaluated in terms of the stoichiometric number (n) after 10 s (n_10s), which reflects the kinetic aspect of the reaction, and n after 10 min (n_10min), which reflects the thermod

SUBMITTER: Yamauchi M 

PROVIDER: S-EPMC12509046 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature