Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion

Abstract

The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to atocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion containing 4-VG were noteworthy. The POV was 1.9 meq/L of emulsion after 29 days, which was no different to the initial value (day 0). Even when the oxidation was allowed to advance to day 50, the POV remained at 2.2 meq/L of emulsion, representing only a tiny increase relative to the initial value on day 0. 1 H-NMR results also showed that the lowest conjugated forms and no aldehydes were detected in emulsion of 4-VG stored for 50 days, proving the excellent antioxidant capacity in the O/W emulsion.

Chemical composition, in vitro antioxidant, anticholinesterase, and antidiabetic potential of essential oil of Elaeagnus umbellata Thunb

“…Humulene epoxide is also a moderate antioxidant [ 39 ]. The 2-Mwthoxy-4-vinylphenol i.e., p-Vinylguaiacol is a significant radical scavenger [ 40 , 41 ]. As far as the (+)-ascorbic acid 2,6- dihexadecanoate is concerned, this is used as a reference standard in free radicals scavenging activities [ 42 , 43 ].…”

Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

“…There is a certain body of literature evidence claiming clear antioxidant effects of FA in various o/w systems including: (i) corn oil-based emulsions stabilised with the use of various emulsifiers [56]; (ii) Tween-linoleic acid-based emulsions [14] (iii) in Tween-menhaden o/w emulsions [57]. More recently, Shin et al (2019) [58] reported that 4-vinylguaiacol (4-VG), (product of FA decarboxylation), exerted a strong antioxidant activity when added at 200 ppm in a 10% o/w emulsion for 50 days. Permin et al (2019) [59], however, reported that FA showed no antioxidant activity in o/w emulsions rich in ω-3 fatty acids and stabilised by whey proteins.…”

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

“…CA exerted a clear antioxidant effect when added in o/w emulsion systems stabilised by Tween and prepared with various vegetable oils [46,47]. Ferulic acid (FA) is another phenolic acid -commonly present in many plant seeds [48] that was reported to act as a strong antioxidant following its addition in a range of oil-based emulsions [49][50][51].…”