ANTIOXIDANT ACTIVITY OF FLAVONOIDS ISOLATED FROM LICORICE

被引：40

作者：

GORDON, MH

AN, J

机构：

[1] Department of Food Science and Technology, The University of Reading, Reading, Berks. RG6 6AP, Whiteknights

[2] NRC-PBI, 110 Gymnasium Place, Saskatoon

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 07期

关键词：

ANTIOXIDANT; FLAVONOIDS; LICORICE;

D O I：

10.1021/jf00055a007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The antioxidant activity of solvent extracts from licorice, fractions purified by column and thin layer chromatography, and eight purified flavonoids has been assessed in lard at 100 degrees C using an accelerated test method, the Rancimat. The chloroform extract was more active than extracts with other solvents, and some fractions were higher in activity than alpha-tocopherol. High antioxidant activity was present in flavonoid mixtures covering a wide polarity range after column chromatography. The purified flavonoids isolated were considerably less active than alpha-tocopherol at a concentration of 175 ppm, with the most active being a 3-arylcoumarin with a protection factor of 2.7 compared with 6.2 for alpha-tocopherol. It is clear that the antioxidant activity of Licorice extracts contains contributions from several components, although it is possible that the flavonoids isolated were not those with greatest antioxidant activity. Synergistic effects of flavonoid mixtures may be responsible for the high activity observed in mixtures.

引用

页码：1784 / 1788

页数：5

共 24 条

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