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Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity

Pinelo, Manuel, Manzocco, Lara, Nuñez, Maria José, Nicoli, Maria Cristina·2004·Journal of Agricultural and Food Chemistry

Abstract

In this work, a study about the consequences of the interaction among phenol compounds on antioxidant capacity is proposed. The antiradical activity evolution of an ethanol solution containing a mixture of three monophenols (catechin, resveratrol, and quercetin) was compared with the trend followed by each single phenol at three different temperatures (22, 37, and 60 degrees C). An initial increase and a following decrease in antioxidant activity were observed for all solutions at the three temperatures. The lower antiradical activity values of the mixture in comparison to the controls during the entire period of storage clearly showed that interaction among these polyphenols promotes a negative synergistic effect on this property.

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Metadata

Authors
Pinelo, M., Manzocco, L., Nuñez, M. J., & Nicoli, M. C.
Venue
Journal of Agricultural and Food Chemistry
Published
2004-02-06
Volume
52
Issue
5
Pages
1177-1180
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
OpenAlex
W2035615292
Cited by
243
References
0
FWCI
3.30
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity. https://app.cochat.ai/papers/10.1021/jf0350515
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Pinelo, M., Manzocco, L., Nuñez, M. J., & Nicoli, M. C. (2004). Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0350515

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.