Antioxidant effects of flavonoids of Anthriscus sylvestris in lard

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 H-1 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 degrees C. Rancimat analysis at 100 degrees C showed that the antioxidant activity of 70% ethanolic extract of A. sylvestris was superior to quercetin, apigenin, or a tocopherol mixture.