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Interaction between resveratrol and other phenolic compounds: Its effect effect on their antioxidant activity

Dietary antioxidants from fresh fruits and vegetables have long been known to play an important role in human health. This beneficial effect is mainly associated with the presence of the very large group of phenolic compounds. Antioxidant activity is consequence not only of variations in total phenolic content but also of variations in concentrations of certain phenolic compounds and their possible cumulative or synergistic action. Among plant phenolics, resveratrol (trans-3, 4', 5-trihydroxistilbene) is one of the most relevant and extensively investigated compound with a broad spectrum of biological activities. The aim of this study was to explore the potential synergistic or antagonistic antioxidant effect of resveratrol with other phenolics. Total antioxidant potential of five pure phenolic compounds (gallic acid, caffeic acid, quercetin, catechin and resveratrol) was determined using the ferric reducing antioxidant power (FRAP) assay. Concentrations of individual phenolic compounds were 0.05, 0.1, 0.3, 0.5, 0.7 and 1 mmol/L. Potential resveratrol-phenolic (R-P) interactions was also tested by mixing resveratrol with another phenolic compound in concentration ratio 1:1. All tested phenolic compounds had strong and concentration-dependent reducing potential, as expected. The highest FRAP values were obtained for gallic acid while the FRAP values for other compounds decreased in order caffeic acid > quercetin > catechin > resveratrol. The R-catechin and R-gallic acid combinations promoted synergistic effect which was not noticed for R-caffeic acid and R-quercetin combinations. The results obtained for resveratrol and selected individual phenolic compounds confirm potential synergistic/ antagonistic interactions between biophenolics.

resveratrol; antioxidants; FRAP; synergistic effect

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