FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 219-223.doi: 10.7506/spkx1002-6630-201001051

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Antioxidant Properties of Ferulic Acid in vitro

ZHAO Wen-hong,DENG Ze-yuan*,FAN Ya-wei,LI Jing,RUAN Zheng   

  1. State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University,
    Nanchang 330047, China
  • Received:2009-04-14 Revised:2009-08-22 Online:2010-01-01 Published:2014-05-19
  • Contact: DENG Ze-yuan*,


This study aimed to investigate antioxidant activities of ferulic acid (FA) in vitro by evaluation of protective effect against red blood cell (RBC) hemolysis and swelling of liver mitochondrion in rat detected by spectrophotometric method and inhibitory effect against serum autooxidation and spontaneous and H2O2-Fe2+-induced lipid peroxidation in liver homogenate and hydroxyl radical, superoxide anion radical, DPPH radical scavenging and ferric reducing antioxidant power assays. Results showed that FA had stronger reducing power with above 2-fold enhancement when compared with VC, effectively scavenged hydroxyl radicals generated by Fenton reaction, superoxide anion radicals generated in hypoxanthin-xanthine oxidase system and DPPH radicals, with IC50s of 1.09 mmol/L, 0.62 mmol/L and 23.56 μmol/L, respectively, and could provide good protection against RBC hemolysis and serum autooxidation and inhibit significantly spontaneous and H2O2-Fe2+-induced lipid peroxidation in liver homogenate. Thus, it was concluded that FA possessed outstanding anti-oxidant properties.

Key words: ferulic acid(FA), in vitro, anti-oxidation, free radicals, reducing power

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