Inhibitory Effects of Plant-Derived Flavonoids and Phenolic Acids on Malonaldehyde Formation from Ethyl Arachidonate

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 24; pp. 7203 - 7207
• Main Authors: Lee, Kwang-Geun, Shibamoto, Takayuki, Takeoka, Gary R, Lee, Sung-Eun, Kim, Jeong-Han, Park, Byeoung-Soo
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 19-11-2003
• Subjects: Agronomy. Soil science and plant productions; antioxidant activity; Antioxidants - pharmacology; arachidonic acid; Arachidonic Acids - chemistry; Biological and medical sciences; Chemical constitution; Chromatography, Gas; Economic plant physiology; Flavanones - pharmacology; flavonoids; Flavonoids - pharmacology; Flavonols - pharmacology; Fundamental and applied biological sciences. Psychology; General pharmacology; Hydrogen Peroxide - chemistry; Hydroxybenzoates - pharmacology; Iron - chemistry; Lipid Peroxidation; Luteolin; malondialdehyde; Malondialdehyde - chemistry; Medical sciences; Oxidation-Reduction; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; phenolic acids; plants; Plants - chemistry; Phenolic acid; Pharmacognosy; Lipids; Antioxidant; Flavonoid; Structure function relationship; lipid peroxidation; Biological activity; Health food; Natural antioxidants; malonaldehyde; Inhibition; flavonoids; Formation; Peroxidation
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0345447

The antioxidant activities of naturally occurring plant compounds were measured in a lipid peroxidation system consisting of ethyl arachidonate and Fenton's reagent. Inhibitory effects of 24 plant-derived flavonoids and 5 phenolic acids on malonaldehyde (MA) formation from ethyl arachidonate were examined using gas chromatography (GC) with a nitrogen−phosphorus detector (NPD). Luteolin, which showed the strongest antioxidant activity, inhibited MA formation by 94% and 97% at the levels of 0.5 and 1.0 mM, respectively. The antioxidant activities of the flavones and flavonols decreased in the following order:  luteolin > rhamnetin > fisetin > kaempferol > morin > quercetin. Among the flavanones tested, hesperitin, taxifolin, and naringenin exhibited appreciable antioxidant activities (61−84%) at the 1.0 mM level. The inhibitory effect of epigallocatechin gallate (82.5% at the 1.0 mM level) was the strongest among the flavan-3-ols tested. Ferulic acid had the most potent antioxidant activity (74.6% at the 1.0 mM level) of the phenolic acids tested. Keywords: Natural antioxidants; flavonoids; lipid peroxidation; malonaldehyde