1,1-Diphenyl-2-picrylhydrazyl Radical Scavenging Activity of Binary Mixtures of Antioxidants

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  • Matsufuji Hiroshi
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
  • Sasa Ryoichiro
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
  • Honma Yuki
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
  • Miyajima Hiromi
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
  • Chino Makoto
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
  • Yamazaki Takeshi
    Division of Food Additives, National Institute of Health Sciences
  • Shimamura Tomoko
    Faculty of Agriculture, Kochi University
  • Ukeda Hiroyuki
    Faculty of Agriculture, Kochi University
  • Matsui Toshiro
    Division of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School Kyushu University
  • Matsumoto Kiyoshi
    Division of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School Kyushu University
  • Yamagata Kazuo
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University

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Other Title
  • 抗酸化物質の２成分混合系におけるＤＰＰＨラジカル消去活性
  • コウサンカ ブッシツ ノ 2 セイブン コンゴウケイ ニ オケル DPPH ラジカル ショウキョ カッセイ

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Abstract

The effect of a binary mixture of antioxidants on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was investigated using 11 antioxidants as food additives or 24 natural antioxidants. Among 55 combinations of binary mixtures, including 11 antioxidants, BHA, BHT, catechin, quercetin, sesamol, ferulic acid, gallic acid, morin, ellagic acid, α-tocopherol, and δ-tocopherol, the DPPH radical scavenging activity of 36 combinations were significantly greater than the expected activity of individual antioxidants, resulting in synergistic effects. Also, one combination showed antagonistic effect. Among 276 combinations of 24 natural antioxidants, including 4 benzoic acids, 3 cinnamic acids, 12 flavonoids, 2 vitamins, and 3 diterpenes, 74 showed synergistic effects and 61 showed antagonistic effects. However, the ratios of the actual to expected activity of many synergistic and antagonistic combinations were about 1.1-1.2 and 0.8-0.9, respectively.

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