Structure-activity Relationship of Flavonoids in Antioxidant Activity

Abstract

Abstract: A study of the antioxidant activity of four flavonoids and five hydroxyl compounds was carried out by DPPH method and pyrogallol method. The result showed the tested samples all had the antioxidant activity. The orders of the DPPH scavenging ability was quercetin>pyrogallol>rutin>catechin>catechol>ascorbic acid>morin>resorcinol>phenol.The effect of restraining pyrogallol autoxidation in turns was ascorbic acid>catechol>resorcinol>phenol>rutin>catechin >quercetin>morin. Therefore it was discovered that the activities of the adjacent hydroxyl groups in scavenging free radical were increased. And C ring with C2-C3 double bond could enhance its effect in scavenging free radical on condition that B ring had the adjacent hydroxyl. When the hydroxyl group at 3 position on the C ring was glycosylated, it could weaken other hydroxyl groups.

Key words: flavonoids, antioxidant activity, free radical, structure-activity relationship

LU Xi,WANG Lei,WEI Hong,YANG Zhuan-qin,WANG Wei. Structure-activity Relationship of Flavonoids in Antioxidant Activity[J]. FOOD SCIENCE, 2006, 27(12): 233-237.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[3]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[4]	HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins [J]. FOOD SCIENCE, 2021, 42(6): 46-52.
[5]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[6]	ZHANG Xuejiao, LIU Dengyong, Huimin David WANG. Antioxidant Activity in Vitro of Hydroxyproline Peptides [J]. FOOD SCIENCE, 2021, 42(5): 55-60.
[7]	LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong. Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo [J]. FOOD SCIENCE, 2021, 42(5): 160-168.
[8]	KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui. Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity [J]. FOOD SCIENCE, 2021, 42(4): 206-214.
[9]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[10]	ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.
[11]	JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation [J]. FOOD SCIENCE, 2021, 42(3): 38-47.
[12]	MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng. Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein [J]. FOOD SCIENCE, 2021, 42(3): 56-62.
[13]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[14]	YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei. Phenolic Compounds and Antioxidant Activity of Jujube Honey [J]. FOOD SCIENCE, 2021, 42(3): 150-157.
[15]	ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.

Structure-activity Relationship of Flavonoids in Antioxidant Activity

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments