Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Citrus Flavonoids on the Lipid Peroxidation Contents

감귤류 플라보노이드가 지질 과산화물 함량에 미치는 영향

  • Cha, Jae-Young (Faculty of Natural Resources and Life Science, Dong-A University) ;
  • Kim, Hyun-Jeong (Faculty of Natural Resources and Life Science, Dong-A University) ;
  • Kim, Sung-Kyu (Faculty of Natural Resources and Life Science, Dong-A University) ;
  • Lee, Yong-Jae (Faculty of Natural Resources and Life Science, Dong-A University) ;
  • Cho, Young-Su (Faculty of Natural Resources and Life Science, Dong-A University)
  • 차재영 (동아대학교 생명자원과학부) ;
  • 김현정 (동아대학교 생명자원과학부) ;
  • 김성규 (동아대학교 생명자원과학부) ;
  • 이용재 (동아대학교 생명자원과학부) ;
  • 조영수 (동아대학교 생명자원과학부)
  • Published : 2000.06.01
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Abstract

The effects of Citrus flavonoids, hesperetin, hesderidin, naringenin, and naringin, on nonenzymatic lipid peroxidation were studied in three different in vitro experimental models. Hesperetin showed the most antioxidant effect in this experimental condition by measuring the malondialdehyde production using the thiobarbiturate and thiocyanate methods, the lipid peroxidation of microsomal membranes, and DPPH (${\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$) method. The antioxidative activity of the flavonoid aglycone forms, hesperetin, Citrus aglycone flavonoid, suggest the most antioxidant effect in this experimental condition, and this effect indicate more potent in the aglycones than their corresponding glycosides.

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