Nitrite Scavenging Effect by Flavonoids and Its Structure-Effect Relationship

  • Choi, Jae-Sue (Department of Nutrition and food Science, National Fisheries University of Pusan) ;
  • Park, Si-Hyang (Department of Nutrition and food Science, National Fisheries University of Pusan) ;
  • Choi, Jin-Ho (Department of Nutrition and food Science, National Fisheries University of Pusan)
  • Published : 1989.03.01

Abstract

Nineteen flavonoids, five phenolics, two coumarins, maltol and L-ascorbic acid were tested as scavenger of nitrite which is believed to participate in the formation of N-nitroso compounds. Many were found to be potent scavenger and the five most potent ones were (+)-catechin, (-)-epicatechin, phloroglucinol, caffeic acid and L-ascorbic acid. The nitrite scavenging effect was higher at pH 1.2 than pH 3.0 and increased when the incubation time was longer. The possible relationship of structures to scavenging effect of the flavonoids tested was discussed.