Antioxidant Activity of the Flavonoid Hesperidin in Chemical and Biological Systems

Abstract

The antioxidant hesperidin, a major flavonoid in sweet orange and lemon, was evaluated using chemical and biological systems. The chemical assay evaluates the hesperidin capacity to sequester 1,1-diphenyl-2-picrylhydrazyl (DPPH*). Biological studies were done using the eukaryotic cells of superoxide-dismutase proficient and deficient strains of Saccharomyces cerevisiae treated with hesperidin and the stressing agents hydrogen peroxide or paraquat (methylviologen; 1,1'-dimethyl-4,4'-bipyridinium dichloride). Hesperidin was able to reduce significantly the level of the free radical DPPH* with similar efficacy of trolox (positive control). When the yeast cells were exposed to the flavonoid hesperidin before the stressing agents, there was a significant increase in the survival of all strains. Paraquat induced higher catalase and superoxide dismutase than did hydrogen peroxide, which only increased catalase activity. Previous addition of hesperidin to these treatments was able to reduce significantly both enzymatic levels. These observations clearly demonstrate that hesperidin provides strong cellular antioxidant protection against the damaging effects induced by paraquat and peroxide hydrogen.

The Effects of Dietary Flavonoid Supplementation on the Antioxidant Status of Laying Hens

“…Flavonoids are effectively used as supplemental agents to enhance the antioxidant status and boost the immune system (Kim et al, 2004;Wilmsen et al, 2005;. Free radicals increase as oxygen consumption increases, and are neutralized by a defense system including enzymatic and nonenzymatic antioxidants (Göktepe M et al, 2014).…”

Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

“…Soares et al (2003) found that BHT and vitamin C were able to protect the yeast cells against damage caused by the stressing agents (apomorphine, paraquat and hydrogen peroxide). Other studies on phenolic compounds (quercetin, resveratrol, catechin and hesperidin) reported an increased oxidative stress resistance in yeast cells by scavenging free radicals (Belinha et al, 2007;Dani et al, 2008;Wilmsen et al, 2005). However, to the best of the authors' knowledge, there are no data on the ability of hydrophilic compounds of OJ to reduce the oxidative stress caused by H 2 O 2 in SC.…”

“…Previous studies have reported that different phenolic compounds (quercetin, resveratrol, catechin and hesperidin) and vitamin C are able to protect yeast cells against damage caused by different stressing agents (apomorphine, paraquat and hydrogen peroxide) (Belinha et al, 2007;Dani et al, 2008;Soares et al, 2003;Wilmsen et al, 2005). Also, phenolic compounds extracted from red wine, musts or skin extracts from dried grapes, showed the ability to rescue SC from the oxidative stress induced by H 2 O 2 , by either capturing free radicals or by activating endogenous defence system (Baroni et al, 2012;Ló pez de Lerma et al, 2013;Stefenon et al, 2010).…”

Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process

“…The results showed that blanching can increase the antioxidant activity as it increased flavanoid level. flavonoid is reported can act as antioxidant as it can take free radicals (Wilmsen et al, 2005).…”