Some Particularities of the Reaction between Antioxidant Phenolic Acids and the Free Radical ABTS•+: a Comparative DFT Study for the Gas Phase and Ethanol
The detailed mechanism of the interaction of the radical cation ABTS•+ with a number of food acids (gallic, ferulic, caffeic, vanillic, cinnamic, syringic, p-coumaric) is revealed by means of the DFT calculations. It is shown that the interaction between the neutral molecules of the studied food aci...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Sciences of Moldova, Institute of Chemistry
2021-07-01
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| Series: | Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry |
| Subjects: | |
| Online Access: |
https://cjm.asm.md/sites/default/files/article_files/ChemJMold_10.19261cjm.2021.919-Gorinchoy.pdf
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