Ferulic acid is a polyphenolic compound with demonstrated antioxidant capacity. In this study, propionyl ferulate was synthesized and characterized using melting point, ultraviolet spectroscopy, Fourier-transform infrared spectroscopy, and mass spectrometry. The propionyl ferulate was comparatively evaluated for antioxidant potential such as the capacity to scavenge free radicals including those of 2,2-diphenyl-2-picrazyl-hydrazyl (DPPH), hydroxyl, nitric oxide, and superoxide anion. Additionally, the total antioxidant capacity and membrane stabilizing properties of the ferulate were determined. Comparatively, the spectroscopically characterized propionyl ferulate showed superior scavenging capacity for the DPPH, hydroxyl, and nitric oxide free radicals when compared to ferulic acid. In contrast, propionyl ferulate showed poor scavenging capacity for superoxide anion radicals. Additionally, propionyl ferulate showed little or no potential for membrane stability. In conclusion, the data suggest that structurally modifying ferulic acid to propionyl ferulate improved the antioxidant capacity for several free radicals.
Key words: Antioxidants; Food additives; Medicinal chemistry; Medicinal biochemistry; Natural products
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