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Lee, K.G. et al.

Inhibitory effects of plant-derived flavonoids and phenolic acids on malonaldehyde formation from ethyl arachidonate.

The antioxidant activities of naturally occurring plant compounds were measured in a lipid peroxidation system consisting of ethyl arachidonate and Fenton's reagent. Inhibitory effects of 24 plant-derived flavonoids and 5 phenolic acids on malonaldehyde (MA) formation from ethyl arachidonate were examined using gas chromatography (GC) with a nitrogen-phosphorus detector (NPD). Luteolin, which showed the strongest antioxidant activity, inhibited MA formation by 94% and 97% at the levels of 0.5 and 1.0 mM, respectively. The antioxidant activities of the flavones and flavonols decreased in the following order: luteolin > rhamnetin > fisetin > kaempferol > morin > quercetin. Among the flavanones tested, hesperitin, taxifolin, and naringenin exhibited appreciable antioxidant activities (61-84%) at the 1.0 mM level. The inhibitory effect of epigallocatechin gallate (82.5% at the 1.0 mM level) was the strongest among the flavan-3-ols tested. Ferulic acid had the most potent antioxidant activity (74.6% at the 1.0 mM level) of the phenolic acids tested.[1]

References

Inhibitory effects of plant-derived flavonoids and phenolic acids on malonaldehyde formation from ethyl arachidonate. Lee, K.G., Shibamoto, T., Takeoka, G.R., Lee, S.E., Kim, J.H., Park, B.S. J. Agric. Food Chem. (2003) [Pubmed]

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