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dc.contributor.authorHidalgo, María-
dc.contributor.authorSánchez-Moreno, Concepción-
dc.contributor.authorPascual-Teresa, Sonia de-
dc.date.accessioned2011-04-14T12:32:15Z-
dc.date.available2011-04-14T12:32:15Z-
dc.date.issued2010-08-01-
dc.identifier.citationFood Chemistry 121(3): 691-696 (2010)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/34663-
dc.description6 páginas, 2 figuras, 2 tablas.es_ES
dc.description.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.es_ES
dc.description.sponsorshipThis work was supported by the Spanish Ministry of Science and Innovation (AGL2006-05453) and the Comunidad Autónoma de Madrid (CCG07-CSIC/AGR-1762). M. Hidalgo wishes to thank CSIC, for a JAE predoctoral fellowship (JAEPre094).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectAntioxidant activityes_ES
dc.subjectFlavonoidses_ES
dc.subjectInteractionses_ES
dc.subjectSynergismes_ES
dc.subjectAntagonismes_ES
dc.titleFlavonoid–flavonoid interaction and its effect on their antioxidant activityes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2009.12.097-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2009.12.097es_ES
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