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Updated: Jun 29, 2025

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Probing Antioxidant-Related Properties for Phenolic Compounds
Iuri N Soares1, Kirk A Peterson2, Gabriel L C de Souza3
1Departamento de Química, Universidade Federal de Mato Grosso, Cuiabá, Mato Grosso 78060-900, Brazil.
Computational methods accurately predict antioxidant properties of phenolic compounds like gallic acid. The study establishes a reliable protocol for calculating bond dissociation enthalpies and ionization energies, crucial for understanding antioxidant mechanisms.
Area of Science:
- Computational chemistry
- Physical chemistry
- Biochemistry
Background:
- Phenolic compounds are vital antioxidants.
- Understanding their antioxidant mechanisms requires accurate thermochemical data.
- Computational methods offer a pathway to predict these properties.
Purpose of the Study:
- To determine antioxidant-related properties for phenol, pyrocatechol, and gallic acid (GA).
- To investigate both protonated and deprotonated forms of GA.
- To establish a general computational protocol for accurate antioxidant property determination.
Main Methods:
- Employed the Feller-Peterson-Dixon (FPD) composite method.
- Utilized various computational approaches: DFT, MP2, and coupled-cluster methods.
- Used large correlation-consistent basis sets with CBS extrapolation and core electron correlation effects.
Main Results:
- Achieved good agreement between FPD results and literature experimental/computational data.
- Calculated BDE for phenol (87.56 kcal/mol) closely matches experimental values (87.98 ± 0.62 kcal/mol).
- Demonstrated the accuracy of the FPD method for antioxidant property prediction.
Conclusions:
- The FPD method provides accurate antioxidant-related properties for phenolic compounds.
- The study offers a validated protocol for computational chemists.
- Encourages future experimental measurements of ionization energies, especially for GA.
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