Antioxidant activity of anthocyanins and their aglycons.
J Agric Food Chem
; 51(3): 628-33, 2003 Jan 29.
Article
en En
| MEDLINE
| ID: mdl-12537433
ABSTRACT
The antioxidant activity of the six common anthocyanidins, pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin, and their glycosidic forms was evaluated in three lipid-containing models [human low-density lipoprotein (LDL) and bulk and emulsified methyl linoleate]. In addition, the radical scavenging activity of the compounds against the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical was studied. Most anthocyanins and their aglycons acted as strong antioxidants in emulsion and LDL. Many compounds showed an activity comparable to the well-known antioxidants alpha-tocopherol, Trolox, catechin, and quercetin. In bulk methyl linoleate, anthocyanins and anthocyanidins possessed only a weak antioxidant activity or even oxidation-promoting activity. Depending on the anthocyanidin, different glycosylation patterns either enhanced or diminished the antioxidant power. For the most part, the activities of the glycosides and the aglycons did not differ remarkably in emulsion. In LDL the aglycons showed in general higher activities than the glycosides. In bulk oil, to the contrary, the glycosides were more effective than the aglycons.
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Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Antocianinas
/
Antioxidantes
Límite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Año:
2003
Tipo del documento:
Article
País de afiliación:
Finlandia