Structure-antioxidant relationship of flavonoids from fermented rooibos

被引：51

作者：

Krafczyk, Nicole ^{[1
]}

Woyand, Franziska ^{[1
]}

Glomb, Marcus A. ^{[1
]}

机构：

[1] Univ Halle Wittenberg, Inst Chem, D-06120 Halle, Germany

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2009年 / 53卷 / 05期

关键词：

Fremy's salt; LDL-oxidation; Rooibos tea; Structure-antioxidant relationship; TEAC; TEA ASPALATHUS-LINEARIS; ABTS RADICAL-CATION; PHENOLIC-COMPOUNDS; TOCOPHEROL;

D O I：

10.1002/mnfr.200800117

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rooibos tea (Aspalathus linearis) contains different bioactive phenolic Compounds such as dihydrochalcones, flavonols, flavanones, flavones, and flavanols. Flavonoids isolated from rooibos were subjected to different in vitro assays: Trolox equivalent antioxidant activity, LDL oxidation and Fremy's salt assays to determine the total antioxidant activity (TAA), Assay results were compared, and the structure-antioxidant relationship was investigated. A decoupled LDL oxidation test was established with the objective of having an assay adapted more to an in vivo situation. The different in vitro methods were coupled offline to HPLC-DAD. Results from these Coupled offline methods were compared to the TAA to assess the usefulness of the coupling setup.

引用

页码：635 / 642

页数：8

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