ArticleFood chemistry: X2024
Synergistic effect of selected carboxylic acids and phenolic compounds detected by the FRAP method.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Chemical Profiling and Redox-Target Mapping of Antioxidant Fractions fromPharmaceuticals (Basel, Switzerland) · 2026Article
- Elucidation of the Effects of Heat Treatment on Polyphenolic Compounds in Highland Barley and Their Potential Mechanisms of Action in Improving Hypertension Using Targeted Metabolomics, Network Pharmacology, and Molecular Docking.Foods (Basel, Switzerland) · 2026Article
- Article
- Bioactivity assessment and LC-MS/MS-based phenolic characterization of Gypsophila pilosa.Scientific reports · 2026Article
- Antioxidant activities of lignin-derived volatile phenolics in sesame oil - Relative superiority of 4-vinylguaiacol and its interactions with endogenous antioxidants.Food chemistry: X · 2026Article
- Phytochemical Profile and Bioactive Potential ofCurrent issues in molecular biology · 2026Article
- Williams Pear Canning-Industrial Residues Suitable for Powdered Products: Effect of Particle Size and Acid Immersion on Physicochemical and Bioactive Properties.Foods (Basel, Switzerland) · 2026Article
- RSM and ANN-GA assisted optimization of Morchella importuna extracts and their effects on antioxidant anticholinesterase and antiproliferative activity.Scientific reports · 2025Article
- Comparison of the Potential of "Green" Classical and Natural Deep Eutectic Solvents in the Production of Natural Food Colorant Extracts from the Roots ofFoods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
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