| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10545461 | Food Chemistry | 2005 | 8 Pages |
Abstract
Antioxidant activities of apigenin, luteolin, kaempferol, myricetin, quercetin and of plant extracts were examined. Antioxidative activities were studied in sunflower oil at 98 °C, by measuring peroxide value, and in an aqueous emulsion system of β-carotene and linoleic acid by measuring the absorbance of the sample. Among flavones and flavonols investigated, only myricetin inhibited oxidation of sunflower oil. All other flavones and flavonols showed pro-oxidative activity. Oppositely, in the emulsion system, only apigenin showed pro-oxidative activity while other flavones and flavonols and plant extracts inhibited oxidation of β-carotene.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Mojca Å kerget, Petra Kotnik, Majda Hadolin, Andreja Rižner HraÅ¡, Marjana SimoniÄ, Željko Knez,