Antioxidant effects of flavonoids ofAnthriscus sylvestris in lard |
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| Authors: | M. Milovanovic K. Picuric-Jovanovic B. Vucelic-Radovic Z. Vrbaski |
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| Affiliation: | (1) Faculty of Agriculture, Department of Food Technology, University of Belgrade, Nemanjina 6, P.O. Box 127, YU-11080 Zemun, Yugoslavia;(2) Faculty of Science, University of Novi Sad, YU-21000 Novi Sad, Yugoslavia |
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| Abstract: | Ethanol/water (7∶3) extracts of the plant speciesAnthriscus sylvestris possess antioxidant activity. Separation and identification of antioxidant components by thin-layer and column chromatography and spectral analysis demonstrated that quercetin and apigenin appeared to be the main flavonoid species inAnthriscus sylvestris. Rutin was one of the major quercetin glycosides. Structures of the isolated compounds were determined by infrared and1H nuclear magnetic resonance spectroscopies. Ethanolic extract (70%) ofA. sylvestris showed concentration-dependent, strong antioxidant activity as determined by the Schaal Oven test of lard at 60°C. Rancimat analysis at 100°C showed that the antioxidant activity of 70% ethanolic extract ofA. sylvestris was superior to quercetin, apigenin, or a tocopherol mixture. |
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| Keywords: | Anthriscus sylvestris antioxidant activity apigenin flavonoids quercetin rutin tocopherol |
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