Influence of solvents on the antioxidant property of flavonoids

Abstract

In polyphenols redox systems, the solvent plays a fundamental role in the chemical behaviour of these compounds. Antioxidants can react in different ways with the prooxidant molecules. We have found differences in the antioxidant capacity of flavonoids such as naringin, neohesperidin, neoericitrin, hesperidin, narirutin didymin and the related flavones naringenin, hesperetin eriodictyol and isosakuatenin, when they are in the presence of radicals and solved in water or in an alcohol mixture.

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

“…The number of -OH groups and their positions on the ring are important for both flavonoids and phenols. From the study of the resonance structures formed during the oxidation processes, it can be observed that the ortho-and para-substitutes of the radicals are more stable than the meta-substitute (Finotti & Di Majo, 2003). In particular, ortho-diphenolic substitution gives high antioxidant ability, while a single hydroxyl substitution, as in tyrosol, does not confer any activity, since tyrosol does not protect LDL from chemically induced oxidation.…”

Antioxidant capacity of hesperidin fromCitruspeel using electron spin resonance and cytotoxic activity against human carcinoma cell lines

“…On the other hand, the majority of antioxidant assays of hesperidin were carried out by using either the Crocin bleaching inhibition method (Finotti & Majo, 2003), the spectrophotometer method (Brand-Williams et al, 1995) or by measuring oxygen radical absorbance capacity (ORAC) (Lin & Chin, 2006). The antioxidant capacity of hesperidin in the present study is found to be moderately active compared with other reports that found hesperidin to be inactive (Garg et al, 2001), or had slow but long-lasting activity (Lee et al, 2002).…”

“…In polyphenol redox systems the solvents play a fundamental role in the chemical behavior of these compounds, and consequently their antioxidant property. This means that the compounds present different chemical forms related to the environment in which they are solved during the measurement of the antioxidant assay (Pedrielli et al, 2001;Finotti & Majo, 2003). Also, kinetic factors may be of great importance (Foti & Ruberto, 2001).…”

Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

“…The solubility of flavonoids in fats and oils is very low and their role in the oxidation of oil is not significant; however, they can contribute to decreasing the oxidation of fat in food emulsions [30]. Thus, Finotti and Di Majo [31] reported that all flavonoids show antioxidant activity in hydrophilic environments, but this activity is reduced in lipophilic environments, as is the case with neohesperidin, hesperetin and didymin, while other flavonoids, such as naringin, narirutin or naringenin, become pro-oxidant.…”