ArticleJournal of the science of food and agriculture2025
Kinetic and thermodynamic evaluation of antioxidant reactions: factors influencing the radical scavenging properties of phenolic compounds in foods.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- DPPH Measurement for Phenols and Prediction of Antioxidant Activity of Phenolic Compounds in Food.Current issues in molecular biology · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
backgroundAntioxidants 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
resultsParameter n
conclusionThe radical scavenging ability of antioxidants can be better assessed by conducting evaluations from both thermodynamic and kinetic aspects. This study provides a better understanding of the properties of antioxidants during conventional evaluations using 2,2-diphenyl-1-picrylhydrazyl measurements. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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