Antioxidant properties of vanillin

Vanillin is probably the most widely used flavouring agent for sweet foods such as biscuits, desserts, ice cream etc. Vanillin is found to be a good antioxidant. It offers significantly good protection against protein oxidation and lipid peroxidation induced by photosensitization in rat liver mitochondria.

According to the research, using rat liver mitochondria, as model systems, scientists have examined the ability of vanillin to protect membranes against oxidative damage induced by photosensitization at concentrations normally used in food preparations. They found that vanillin, at a concentration of 2.5 mmol/L, has afforded significant protection against protein oxidation and lipid peroxidation in hepatic mitochondria (Molecular and Cellular Biochemistry 209(1-2):47-53 • July 2000).

Structure of vanillin

Vanillin also has been reported to act as antioxidant in complex foods containing polyunsaturated fatty acids.

Study shows that vanillin not only adds its pleasant flavor note, but also acts as an antioxidant in complex foods containing polyunsaturated fatty acids. It is shown that the keeping quality of precooked dried cereal flakes was considerably increased by the addition of 0•01–0•5% (on a dry matter basis) of vanillin (Journal of the Science of Food and Agriculture 48(1):49 - 56 • January 1989).

From the natural source vanilla, vanillin was isolated due to antioxidant and anti-inflammatory properties. Anti-inflammatory is one of the unique properties of vanillin polymeric pro-drug of antioxidant, defined poly (Vanillin oxalate).
Antioxidant properties of vanillin