Journal of Food Science, ( ISI ), Volume (85), No (2), Year (2020-2) , Pages (298-305)

Title : ( Structure‐Antioxidant Activity Relationships of Luteolin and Catechin )

Authors: seyed mohammad ahmadi , Reza Farhoosh , Ali Sharif , Mitra Rezaie ,

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Abstract

Antioxidant activity of the natural flavonoids luteolin and catechin, which shows inconsistent comparativeresults in literature, was extensively evaluated as affected by the 1,4-pyrone moiety and 3–OH group. Catechin and luteolinwere compared to the synthetic antioxidant-butylated hydroxytoluene for their 2,2-diphenyl-1-picrylhydrazyl (DPPH•)scavenging activity in polar protic and aprotic solvents and ferric reducing-antioxidant power (FRAP). Moreover, theireffect on lipid oxidation kinetics of canola and olive oil triacylglycerols as well as their oil-in-water (O/W) emulsions, inaddition to oil stability indices (OSIs), was evaluated. In the DPPH•assay, catechin’s 3–OH group led to lower IC50valuesthan luteolin’s 1,4-pyrone moiety in acetone (3.4μM compared with 9.4μM), while there was no significant difference inmethanol (IC50=approximately 18.3μM) or tetrahydrofuran (IC50=approximately 27.2μM). The FRAP test indicateda higher reducing power for catechin than for luteolin (689.4μM compared with 573.1μM). The antioxidants showedvarious performances in the oil triacylglycerols and their O/W emulsions due predominantly to the interfacial phenomena.A better OSI was found for catechin than for luteolin (20.0 to 52.7 hr compared with 3.5 to 4.2 hr) in Rancimat test.

Keywords

, antioxidant activity, catechin, interfacial phenomena, luteolin
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@article{paperid:1078719,
author = {Ahmadi, Seyed Mohammad and Farhoosh, Reza and Sharif, Ali and میترا رضایی},
title = {Structure‐Antioxidant Activity Relationships of Luteolin and Catechin},
journal = {Journal of Food Science},
year = {2020},
volume = {85},
number = {2},
month = {February},
issn = {0022-1147},
pages = {298--305},
numpages = {7},
keywords = {antioxidant activity; catechin; interfacial phenomena; luteolin},
}

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%0 Journal Article
%T Structure‐Antioxidant Activity Relationships of Luteolin and Catechin
%A Ahmadi, Seyed Mohammad
%A Farhoosh, Reza
%A Sharif, Ali
%A میترا رضایی
%J Journal of Food Science
%@ 0022-1147
%D 2020

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