Hydroxy isoflavones as antioxidants for edible oils |
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| Authors: | Stanley Z. Dziedzic Bertram J.F. Hudson |
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| Affiliation: | Department of Food Science, Universtiy of Reading, London Road, Reading RG1 5AQ, Great Britain |
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| Abstract: | The antioxidant properties of some naturally occurring mono-, di- and tri-hydroxy isoflavones have been evaluated. Determination of induction periods in lard at 100°C showed that genistein and prunetin were active, and 4',6,7-trihydroxy-isoflavone marginally so, but the other isoflavones were inactive.Apigenin, the flavone analogue of genistein, was inactive but the activity of the other flavone examined, luteolin, was marked.Pronounced synergism was evident when genistein and 4',6,7-trihydroxy-isoflavone were supplemented with phosphatidyl ethanolamine. |
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