FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (23): 69-73.doi: 10.7506/spkx1002-6630-201123012

• Basic Research • Previous Articles     Next Articles

Relationship between Dissociation Constants of Flavonoids and Scavenging Activities against Reactive Oxygen Species

CHU Le1,2，ZHANG Di1，WU Wei3，JI Bao-ping1,*，WANG Meng-qian1   

  1. (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China； 2. Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, China； 3. College of Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2011-12-15 Published:2011-12-21

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Abstract: The scavenging activities of 9 common flavonoid compounds against reactive oxygen species (ROS) such as hydrogen peroxide (H2O2), superoxide anion ion radicals (O2－ ·) and peroxynitrite radicals (ONOO－ ·) were assayed in vitro. Also, their first-order dissociation constants were determined spectrophotonmtrically. Of the investigated flavonoid compounds, flavonols had the strongest scavenging activity against three kinds of ROS, and flavanones and isoflavones had no obvious scavenging effect on them. A significant negative correlation was achieved between the scavenging activities against O2－ · and ONOO－ ·and first-order dissociation constants of the investigated flavonoids.

Key words: flavonoid, hydrogen peroxide, superoxide anion ion radical, peroxynitrite radical, dissociation constant

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