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. 2019 Aug 23;24(17):3066. doi: 10.3390/molecules24173066

Table 4.

Effect of the Tested Compounds on the Fenton Reaction.

Compound Range of •OH Formation (%) a
Iron (II) Iron (III) Copper (I)
3-Hydroxyphenylacetic acid 0–22 0–21 6–131
3,4-Dihydroxyphenylacetic acid (DOPAC) 0–13 0–11 64–280
5-Chloro-7-iodo-8-hydroxyquinoline 4–17 3–23 16–131
Catechin 2–12 2–11 23–127
EDTA b - - 3–113
Homovanillic acid (HVA) 1–51 0–100 0–174
Quercetin 3–21 3–21 14–136
Phloroglucinol 3–20 2–25 44–149
Trientine b - - 1–128

a Calculated as: (amount of •OH formed with the compound/amount of •OH formed without the compound) × 100; n = 3. Higher values correspond to lower antioxidant powers; values higher than 100% correspond to prooxidant activities. b EDTA and trientine were not tested as antioxidants with iron.