Flavonoids as stabilizers of fish oil: An alternative to synthetic antioxidants |
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Authors: | Susana Nieto Argelia Garrido Julio Sanhueza Luis A. Loyola Glauco Morales Federico Leighton Alfonso Valenzuela |
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Affiliation: | (1) Laboratorio de Productos Naturales Organicos, Universidad de Antofagasta, Chile;(2) Laboratorio de Citologia Bioquimica, Pontificia, Universidad Catolica de Chile, Chile;(3) Unidad de Bioquimica Farmacologica y Lipidos, Instituto de Nutricion y Tecnologia de Alimentos, Universidad de Chile, Casilla 138-11, Santiago, Chile |
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Abstract: | The antioxidant activities against fish oil oxidation of six commercially available flavonoids and of five flavonoids purified from two Chilean native plants were compared to those ofdl-α-tocopherol and of two synthetic antioxidants, butylated hydroxytoluene and butylated hydroxyanisole. Among the commercial flavonoids, catechin, morin and quercetin showed a higher activity when fish oil oxidation (either spontaneous or Fe2+-induced) was assessed from the formation of peroxides or thiobarbituric acid-reactive substances. Among the native flavonoids, the 5,3′,4′-trihydroxy-7-methoxy flavanone (designated as Pt-2) showed the highest antioxidant activity. Mixtures of quercetin or of Pt-2 withdl-α-tocopherol produced better inhibitory effects when compared to that of each substance assayed by itself. Also, when Pt-2 and quercetin were assayed in combination (0.3 g/kg oil and 0.7 g/kg oil, respectively), a synergistic antioxidant effect was observed. Results indicate that several flavonoids could be used as natural antioxidants as a means to replace those synthetic antioxidants, the use of which has been questioned. |
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Keywords: | dl-α -Tocopherol fish oil oxidation flavonoids as antioxidants native flavonoids natural antioxidants synthetic antioxidants |
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