Pro‐ und Antioxydantien auf dem Fettgebiet XXI: Phenolische Verbindungen pflanzlichen Ursprungs

Kaufmann, H. P.; Baya, Abd El Wahab El

doi:10.1002/lipi.19670690404

Cited by 12 publications

(1 citation statement)

References 12 publications

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“…A. had an IP of 6.5 h (P < 0.05) compared with tocopherol. The results were in good agreement with the reported data of Kaufmann and EI-Baya (21) for the antioxidant activity of hydroxyl flavones, which increased with increasing concentration without any prooxidant effect at high concentrations (21).…”

Section: Fig 2 Effect Of Antioxidants On Rate Of Autoxidation Of Lasupporting

confidence: 92%

Antioxidant effects of flavonoids ofAnthriscus sylvestris in lard

Milovanović

Picuric-Jovanovic

Vucelić-Radović

et al. 1996

J Americ Oil Chem Soc

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Ethanol/water (7:3) extracts of the plant species Anthriscus sylvestris possess antioxidant activity. Separation and identification of antioxidant components by thin-layer and column chromatography and spectral analysis demonstrated that quercetin and apigenin appeared to be the main flavonoid species in Anthriscus sylvestris. Rutin was one of the major quercetin glycosides. Structures of the isolated compounds were determined by infrared and 1H nuclear magnetic resonance spectroscopies. Ethanolic extract (70%) of A. sylvestris showed concentration-dependent, strong antioxidant activity as determined by the Schaal Oven test of lard at 60~ Rancimat analysis at 100~ showed that the antioxidant activity of 70% ethanolic extract of A. sylvestris was superior to quercetin, apigenin, or a tocopherol mixture.JAOCS 73, 773-776 (1996).KEY WORDS: Anthriscus sylvestris, antioxidant activity, apigenin, flavonoids, quercetin, rutin, tocopherol.The possible toxicity of synthetic antioxidants (1,2) has increased interest in preparing antioxidants from natural products by extraction, fractionation, and purification. Flavonoids are of particular interest among naturally occurring substances with potential antioxidant activity. In addition to essential oils, flavonoids are characteristic constituents of a great number of species of the Apiaceae (3). The Serbian plant species Anthriscus sylvestris, family Apiaceae, has been widely used in folk medicine as tonics, diuretics, and salad dressing (4,5). A preliminary study of its chemical composition was made on lignans of the root (6) and essential oils, fatty acids, and sterols of the flowers and leaves (7). Chemical analysis of the aerial parts ofA. sylvestris, collected in the vicinity of Belgrade, have shown the presence of three flavonoid compounds--apigenin, quercetin, and rutin (8). It is known that flavonoids are not only soluble in water-alcoholic mixtures, but also have high solubility in fats and oils, which can promote their use as antioxidants in edible oils (9).As natural sources of antioxidants are gaining importance for food technology (! 0), the present study was initiated to identify flavonoids in A. sylvestris with antioxidant activity and to evaluate their potential as antioxidants.

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Section: Fig 2 Effect Of Antioxidants On Rate Of Autoxidation Of Lasupporting

confidence: 92%

Antioxidant effects of flavonoids ofAnthriscus sylvestris in lard

Milovanović

Picuric-Jovanovic

Vucelić-Radović

et al. 1996

J Americ Oil Chem Soc

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Möglichkeiten zur Stabilisierung von pulverförmigem Lecithin

Popov¹,

Yanishlieva²

1969

Nahrung

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A. POPOV und N. YANISHLIEVA DK 547.9j3.2:66.081 Lecithin, pulverfbrmig Stabilisierung Untersuchungen iiber die Beeinflussung der Stabilitat von pulverformigem Lecithin durch einige physiologisch unschaliche Antioxydantien (Gallate, Ascorbinsaure, Quercetin) zeigen, daB der Quercetineinsatz die beste antioxydative Wirkung erzeugt. Die Ergebnisse der beschleunigten Bestimmung der Stabilitat stimmen mit denen bei der Aufbewahrung der Modellgemische unter normafen Ekdingungen iiberein. Quercdiu. Es ist ein naturliches, physioIogisch umchadliclics -\ntiosydans, das eine gute Stabilitat von Lecithin bewirkt (Abb. 3, Tab. I ) . 4 POI (% J$ c 7 2 3 4 h Abb. 2 . EinfluB yon Octylgallat und Ascorbinsaurc auf dic Peroxidbildun:: in Lccithic I T. Kontrolle; 2 = 0,~:; Octylgallat -i-174 Ascorbinsaure; 3 = 0,2:{,Octylgallat 4 0,45'0 Ascorbinsaure; 4 = 0.2% Octylgallat +-0,274 Ascorbinsaurr 23*

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Pro‐ und Antioxydantien auf dem Fettgebiet XXIII: Blütenfarbstoffe von Helichrysum bracteatum

Kaufmann¹,

Bayâ²

1968

Fette, Seifen, Anstrichm.

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Unter dem Gesichtspunkt des Einflusses der drei Anthochlore Eractein, Chalkonglukosid A und B sowie Cyanin aus den Hullblattern verschiedenfarbiger Helichrysum bracteatum-Sorten auf das Verwelken derselben wurden diese auf antioxydative Eigenschaften gegenuber Linolsaure-methylester untersucht. Die drei Anthochlore wirkten antioxydativ, am starksten das Chalkonglukosid A. Das Cyanin aus der violetten Sorte der Strohblume hatte unter den angewandten Versuchsbedingungen keine antioxydative Wirkung. Es wurde eine Eeziehung zwischen dem Vorkommen der Flavone und der FarbbestandLgkeit bzw. der Hemmung der Anthochlore des Helichrysum bracteatum vor der Autoxydation festgestellt. Ein drittes Chalkonglukosid, das Isosalipurposid, konnte papier-und dunnschicht-chromatographisch in den Hullblattern der gelben Sorte von Helichrysum bracteatum nachgewiesen werden. Pro-and Antioxidants in the Field of Fats XXIII: Colouring Matter of the Blossoms of Helichrysum bracteatumFrom the viewpoint of the influence of three anthochlores, namely bractein, chalkonglucoside A and B as well as cyanin, contained in the petals of differently coloured Helichrysum bracteatum varieties, on the fading out of these flowers, the antioxidative properties of the former towards methyl linoleate were investigated. The three anthochlores possessed antioxidative action; chalkonglucoside being the strongest. The cyanin from the violet variety of immortelle did not possess any antioxidative action under the experimental conditions employed. A relationship between the occurence of flavones and the colour stability as well as inhibition of anthochlores of the Helichrysum bracteatum prior to autoxidation was established. Isosalipurposide, a third chalkonglucoside, could be detected in the covering leaves of the yellow variety of Helichrysum bracteaturn with the help of paper and thin-layer chromatography.

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Pro‐ und Antioxydantien auf dem Fettgebiet XXI: Phenolische Verbindungen pflanzlichen Ursprungs

Cited by 12 publications

References 12 publications

Antioxidant effects of flavonoids ofAnthriscus sylvestris in lard

Antioxidant effects of flavonoids ofAnthriscus sylvestris in lard

Möglichkeiten zur Stabilisierung von pulverförmigem Lecithin

Pro‐ und Antioxydantien auf dem Fettgebiet XXIII: Blütenfarbstoffe von Helichrysum bracteatum

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