Contribution of organic acids to α-terpinene antioxidant activity

QUIROGA, P; NEPOTE, V.; BAUMGARTNER, M. T

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2018 vol. 277 p. 267 - 272

0308-8146

DPPH% scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene)and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on theantioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH% and BHT showed an IC50 of 0.035 mM. When mixed with organic acids, α-terpinene increased its activityshowing a synergistic effect. The mix of α-terpinene (1.58 mM) and citric acid (2.91 mM) showed the higher synergistic effect in DPPH% (121.82). BHT scavenging activity was inhibited by organic acids. Although the DPPH% scavenging activity was enhanced for α-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil was not. It indicated that the scavenging DPPH activity and antioxidant activity in canola oil of a compound or a mixture of compounds are not always positively correlated with each other