RT Journal Article
T1 Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique
A1 Palma López, Alberto
A1 Ruiz Montoya, Mercedes
A1 Díaz Blanco, Manuel Jesús
A1 Fernández Arteaga, Jesús
A1 Estévez Brito, Rafael
A1 Rodríguez Mellado, José Miguel
AB This work presents a systematic study of the possible interactions in mixtures of the natural antioxidants eugenol, thymol, sesamol and limonene. The antioxidant capacity is measured from the decrease of the DPV signal corresponding to the H2O2 oxidation on a mercury electrode in the presence of the antioxidants. A three-level full factorial design was used to analyse the antioxidant capacity of forty five mixtures. The higher synergistic effect was reached in the mixtures containing eugenol and sesamol (antioxidant capacity increases in a 28.5%). The synergistic and antagonistic effects of the combinations having the lower antioxidant capacity (thymol, sesamol and limonene) ranged between 20.2–26.3% and 8.6–11.8%, respectively. An increase in the eugenol concentration implies a progressive increase in the global synergy, not proportional to the concentration. A possible explanation of the synergy related to the oxidation mechanisms and to the possibility of interaction with the radicals is given.
PB Wiley
SN 0950-5423
SN 1365-2621 (electrónico)
YR 2017
FD 2017-02-21
LK https://hdl.handle.net/10272/23355
UL https://hdl.handle.net/10272/23355
LA eng
NO Palma, A., Ruiz Montoya, M., Díaz, M. J., Arteaga, J. F., Estévez Brito, R., & Rodríguez Mellado, J. M. (2017). Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique. In International Journal of Food Science & Technology (Vol. 52, Issue 7, pp. 1639–1644). Wiley. https://doi.org/10.1111/ijfs.13437
DS Repositorio Institucional de la Universidad de Huelva
RD 29 may 2026