Session

Pharmaceutical and Natural Sciences

Description

Because they offer so many health advantages, antioxidants are regarded as significant bioactive substances. They work in biological cells to counteract free radicals, which may be harmful to living things. Known for its antioxidant qualities, caffeic acid is an organic molecule that belongs to the polyphenol class. Numerous plants naturally contain it, but coffee, fruits, vegetables, and herbs have particularly high concentrations. Various spectrophotometric methods were performed to assess the caffeic acid antioxidant activity; These two methods DPPH• and ABTS•+ are complementary and provide a lot of information on the capability of reacting with free radicals. This review aims to provide a brief information about the abovementioned two widely used spectrophotometric methods to evaluate the antioxidant capacity of caffeic acid.

Keywords:

Caffeic Acid, Antioxidant Activity, DPPH•, ABTS•+.

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-982-15-3

Location

UBT Kampus, Lipjan

Start Date

25-10-2024 9:00 AM

End Date

27-10-2024 6:00 PM

DOI

10.33107/ubt-ic.2024.157

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Oct 25th, 9:00 AM Oct 27th, 6:00 PM

Antioxidant Activity of Caffeic Acid: A Brief Review on Experimental Studies

UBT Kampus, Lipjan

Because they offer so many health advantages, antioxidants are regarded as significant bioactive substances. They work in biological cells to counteract free radicals, which may be harmful to living things. Known for its antioxidant qualities, caffeic acid is an organic molecule that belongs to the polyphenol class. Numerous plants naturally contain it, but coffee, fruits, vegetables, and herbs have particularly high concentrations. Various spectrophotometric methods were performed to assess the caffeic acid antioxidant activity; These two methods DPPH• and ABTS•+ are complementary and provide a lot of information on the capability of reacting with free radicals. This review aims to provide a brief information about the abovementioned two widely used spectrophotometric methods to evaluate the antioxidant capacity of caffeic acid.