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dc.contributor.author
González, Evangelina A.
dc.contributor.author
Nazareno, Mónica Azucena
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dc.date.available
2023-03-28T12:06:49Z
dc.date.issued
2011-01
dc.identifier.citation
González, Evangelina A.; Nazareno, Mónica Azucena; Antiradical Action of Flavonoid-Ascorbate Mixtures; Elsevier Science; LWT - Food Science and Technology; 44; 2; 1-2011; 558-564
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/191782
dc.description.abstract
Flavonoids and ascorbic acid are antioxidants usually consumed together in foods, taking this into account, the antiradical capacity of mixtures of ascorbic acid with some representative flavonoids (flavanones, chalcones and flavonols) against the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH. ) was evaluated. Antiradical capacities of naringin, naringenin, hesperidin, hesperetin, naringin chalcone, naringin dihydrochalcone, rutin and quercetin were measured alone and in different combinations with ascorbic acid. Experimental and theoretical values of antiradical activities for these mixtures as well as the values obtained in sequential reactions were compared in order to determine synergistic or antagonistic effects. Among the different ascorbic acid-flavonoid combinations analyzed only the mixture with naringin or quercetin exhibited synergistic effects, the mixture activity being 33 and 18% higher than the theoretical value, respectively. On the contrary, antagonistic effects were found in the cases of rutin, hesperidin, naringin chalcone, naringin dihydrochalcone and naringenin. Moreover, only hesperetin showed an additive effect. These behaviours were ascribed to the regeneration of the oxidized species on the basis of the structural features of each flavonoid and their different reactivity against DPPH. These results show that the antiradical activity can be modified by the interaction among the mixture constituents and this may be considered to improve antioxidant formulations.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIRADICAL ACTION
dc.subject
ANTIRADICAL MIXTURES
dc.subject
ASCORBATE
dc.subject
DPPH RADICAL
dc.subject
FLAVONOIDS
dc.subject
SYNERGISTIC EFFECTS
dc.subject.classification
Química Orgánica
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Antiradical Action of Flavonoid-Ascorbate Mixtures
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-03-23T12:35:30Z
dc.journal.volume
44
dc.journal.number
2
dc.journal.pagination
558-564
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: González, Evangelina A.. No especifíca;
dc.description.fil
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
dc.journal.title
LWT - Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381000335X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2010.09.017
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