FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 111-114.

Previous Articles     Next Articles

Free Radical Scavenging Activities of Genistein and Its Lactosides

 LIU  Rong, CAO  Shu-Wen, YU  Yan-Ying, DENG  Ze-Yuan   

  1. 1. State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2. Department of Chemistry,Nanchang University,Nanchang 330031,China
  • Online:2008-09-15 Published:2011-12-08

Abstract: The free radical scavenging activities of genistein and its lactocides were assessed by using three methods, namely the anti-DPPH free radical, Fenton reaction with 1,10-phenanthroline-Fe2+ spectrophotometry and pyrogallol autoxidation assays. The results showed that the abilities of genistein and its lactosides in scavenging DPPH· and ·OH radicals are in the order of genistein 7,4′di-O-β-lactoside > genistein 4′-O-β-lactoside > genistein 7-O-β-lactoside > genistein. In contrast, genistein is effective in scavenging O2· than its lactosides at low concentration. Furthermore, the other two genistein lactosides have negative effects on inhibiting autoxidation rate of pyrogallol except for genistein 7-O-β-lactoside. In general, the inhibiting rates to samples decrease with the concentration increase.

Key words: genistein, lactosides, free radical scavenging activity