Phenolics like gallic acid have been known for their anti oxidant activity since long time. Many attempts for increasing antioxidant potency of phenolics have been made utilizing synthetic and drug discovery tools. In an attempt to improve the antioxidant potential of gallic acid, it was decided to introduce a few amino acids into the structure of gallic acid and evaluate their antioxidant potential in vitro. The amino acid derivatized gallic acid molecules were confirmed for their formation by spectral studies and the in vitro antioxidant potential was evaluated using DPPH free radical scavenging protocol and hydrogen peroxide free radical scavenging assay method. The results revealed that presence of cysteine residues in the amino acids were particularly beneficial for the antioxidant potential.

Gallic acid, antioxidant, amino acids, derivatization, radical scavenging

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