Comparative Analysis of Anti-oxidant Potential of Vanillin and Ferulic Acid Invitro

Phenolics, the most abundant secondary metabolites in the plant kingdom, are potent antioxidants. Numerous studies have linked their inclusion in the diet to a marked reduction in oxidative stress. Ferulic acid is ubiquitous in its occurrence and is found in whole grain cereals, vegetables, and cell walls of monocot plants. Vanillin, the world’s most valued spice, is extensively used in confectionery, perfumery, food preservation and packaging. The present study aims to evaluate the anti-oxidant activities of Ferulic acid and Vanillin against commonly used anti-oxidants using various biochemical assays. The results indicate that while Vanillin showed moderate to good antioxidant potential, Ferulic acid is indeed a potent anti-oxidant, having remarkable ability to scavenge Nitric Oxide, Superoxide, DPPH, and ABTS free radicals. However, the bioavailability of the compound is limited, necessitating its incorporation into the diet as supplements or nutraceuticals, an approach that could alleviate conditions exacerbated by oxidative stress.