Kinetic and thermodynamic evaluation of antioxidant reactions: factors influencing the radical scavenging properties of phenolic compounds in foods

The radical scavenging ability of antioxidants can be better assessed by conducting evaluations from both thermodynamic and kinetic aspects. This study provides a better understanding of the properties of antioxidants during conventional evaluations using 2,2-diphenyl-1-picrylhydrazyl measurements. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.