In virto Antioxidation Activity of Multimethoxyl Flavonoids from Citrus Peel

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 100-103.

Previous Articles Next Articles

In virto Antioxidation Activity of Multimethoxyl Flavonoids from Citrus Peel

DAN Yang, LI Gao-Yang, LI Zhong-Hai

1.School of Food Science and Engineering Technology, Central South University of Forestry and Technology, Changsha 410004, China;2.Centre for Citrus Engineering Technology Research, Institute of Hunan Agricultural Product Processing, Changsha 410125,China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: The antioxidant properties of five multimethoxyl flavonoids from citrus peel were determined respectively by ferric thiocyanate method and phospholipids peroxidantion in liposome. The results showed that five flavonoids are able to inhibit linoleic acid peroxidation, and the inhiting capacity is better than rutin. The inhibiting capacities of flavonoids to liposome are relative with their concentrations. And the physiological functions of scavenging ·OH increase also significantly with increases of their concentrations.

Key words: citrus peel, flavonoids, antioxidant activity

DAN Yang, LI Gao-Yang, LI Zhong-Hai. In virto Antioxidation Activity of Multimethoxyl Flavonoids from Citrus Peel[J]. FOOD SCIENCE, 2007, 28(8): 100-103.

[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]	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.
[7]	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.
[8]	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.
[9]	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.
[10]	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.
[11]	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.
[12]	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.
[13]	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.
[14]	ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.
[15]	WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang. Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates [J]. FOOD SCIENCE, 2021, 42(2): 128-134.

In virto Antioxidation Activity of Multimethoxyl Flavonoids from Citrus Peel

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments