Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

Abstract

Summary 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.

Pickering Emulsion Edible Film Loaded With Oregano Essential Oil and Application in Muffin Preservation

“…Palma et al. found that the intermediate free radicals generated during carvacrol oxidation increased free radical formation, making ROS production markedly more efficient during Hg/H 2 O 2 oxidation [34]. Furthermore, as indicated by the antibacterial experiment, KGM‐P exhibited a satisfactory antibacterial effect when applied to fresh muffins (Figure 3), effectively inhibiting microbial growth and slowing the lipid oxidation process.…”

“…Compared with the blank group, the KGM‐P group exhibited a lighter appearance but no visible mould. This difference could be attributed to the inhibitory effect on lipid oxidation provided by the KGM‐P film [34]. In summary, the muffins packaged in KGM‐P films maintained an appropriate specific volume and showed a satisfactory appearance with a significant improvement in colour and hardness.…”

“…TBA values in the blank group were significantly higher than samples in the KGM-P group (p < 0.05), likely due to the sustained release of OEO from the film, where active substances synergized with the TA of PE modified protein, resulted in enhanced free radical scavenging capacity [33]. Palma et al found that the intermediate free radicals generated during carvacrol oxidation increased free radical formation, making ROS production markedly more efficient during Hg/H 2 O 2 oxidation [34]. Furthermore, as indicated by the antibacterial experiment, KGM-P exhibited a satisfactory antibacterial effect when applied to fresh muffins (Figure 3), effectively inhibiting microbial growth and slowing the lipid oxidation process.…”

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

“…The complexity of reactions increases as many compounds are present in a sample and with the number of matrices combined, since this raises the amplitude of interactions [ 32 ]. Furthermore, two compounds that interact in one way in a reaction environment can exhibit other behaviors when exposed to another mixture with different constituents [ 33 ]. An antagonism occurs when two or more compounds react, and the result is lower than the mathematical sum of the individual effects [ 32 ].…”