COMPARISON OF RADICAL-SCAVENGING ACTIVITIES FOR SELECTED PHENOLIC ACIDS.

The capacity of selected phenolic acids (i.e. gallic, salicylic, p-hydroxybenzoic, gentisic, protocatechuic, vanillic, syringic, o-, m-, p-coumaric, caffeic, ferulic, isoferulic, and sinapic acids) to scavenge the “stable” free radical 2,2-diphenyl-1-picrylhydrazyl^●(DPPH^●) was evaluated using the classical assay. Compounds tested with this method demonstrated radical-scavenging activities to vary to a different extent, but in a concentration-dependent manner. Gallic and gentisic acids showed the strongest antiradical properties (EC₅₀0.0237 and 0.0292 µmol/assay, respectively) whereas salicylic and p-hydroxybenzoic acids were the least active radical scavengers (EC₅₀ > 800 µmol/assay).

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.