Synergetic Activity of Catechin and Other Antioxidants

Abstract

The antioxidant synergy between (+)-catechin and other wine or biological antioxidants (Trolox, ascorbate, SO₂, uric acid) was measured in vitro using the Folin−Ciocalteu (FC) and metmyoglobin assays. Although the two assays are based on very different reagents (i.e., metal salts versus organic and biochemical reagents), the individual antioxidants showed similar relative activities in both systems. In addition, interaction studies showed simple additive effects in all cases except with the (+)-catechin/SO₂ mixture, which showed a remarkable synergetic effect in both assays. Keywords: Antioxidant; interaction; synergy; wine; free radical; catechin; SO₂; ascorbic acid