English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/34663
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

AuthorsHidalgo, María ; Sánchez-Moreno, Concepción ; Pascual-Teresa, Sonia de
KeywordsAntioxidant activity
Flavonoids
Interactions
Synergism
Antagonism
Issue Date1-Aug-2010
PublisherElsevier
CitationFood Chemistry 121(3): 691-696 (2010)
AbstractFlavonoids are polyphenols widely distributed in fruits and vegetables, and have been shown to be good antioxidants in different models. However, studies undertaken with the aim of predetermining the antioxidant power of a given food on the basis of its flavonoid content have, in most cases, failed due to differences between the theoretical and the calculated antioxidant power of that given product. In the present work, the antioxidant activity of eleven flavonoids (cyanidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin-3-O-glucoside, peonidin-3-O-glucoside, pelargonidin-3-O-glucoside, catechin, epicatechin, kaempferol, myricetin, quercetin and quercetin-3-β-glucoside) was measured by two different in vitro tests: DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). In order to evaluate the effect of flavonoid interactions on their antioxidant power we compared the capacity of individual flavonoids with that obtained by mixing them with another flavonoid. The majority of DPPH scavenging activities in these combinations promoted antagonistic effects, except for some synergistic interactions such as kaempferol paired with myricetin. In the FRAP assay, the interaction between epicatechin and quercetin-3-β-glucoside showed the highest synergistic effect, whereas myricetin with quercetin resulted in an antagonistic effect. It can be concluded, therefore, that there are synergistic and antagonistic interactions between flavonoids that may explain the results obtained when measuring the antioxidant effect of whole food extracts. The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity.
Description6 páginas, 2 figuras, 2 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2009.12.097
URIhttp://hdl.handle.net/10261/34663
DOI10.1016/j.foodchem.2009.12.097
ISSN0308-8146
Appears in Collections:(IF) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.