TY - JOUR
T1 - Antioxidant activity of flavonoids isolated from Scutellaria rehderiana
AU - Su, Ya-Lun
AU - Leung, Lai Kwok
AU - Bi, Yu-Rong
AU - Huang, Yu
AU - Chen, Zhen-Yu
N1 - Publication details (e.g. title, author(s), publication statuses and dates) are captured on an “AS IS” and “AS AVAILABLE” basis at the time of record harvesting from the data source. Suggestions for further amendments or supplementary information can be sent to [email protected].
PY - 2000
Y1 - 2000
N2 - The present study examined the antioxidant activity in heated canola oil of hexane, acetone, and methanol extracts of dry roots of gansu huangqin (Scutellaria rehderiana) as well as six flavonoids isolated from the acetone and methanol extracts. The oxidation was conducted at 95 °C by monitoring oxygen consumption and decreases in both linoleic and α-linolenic acids. The acetone extract was most effective in inhibiting oxidation of canola oil, followed by the methanol extract. The antioxidant activity of gansu huangqin acetone extract was dose-dependent. Among the six flavonoids, baicalein and ganhuangenin were more effective than butylated hydroxytoluene (BHT) in protecting canola oil from oxidation. The present results suggest that the acetone extract of this root may be a potential source of natural antioxidants for use in processed foods.
AB - The present study examined the antioxidant activity in heated canola oil of hexane, acetone, and methanol extracts of dry roots of gansu huangqin (Scutellaria rehderiana) as well as six flavonoids isolated from the acetone and methanol extracts. The oxidation was conducted at 95 °C by monitoring oxygen consumption and decreases in both linoleic and α-linolenic acids. The acetone extract was most effective in inhibiting oxidation of canola oil, followed by the methanol extract. The antioxidant activity of gansu huangqin acetone extract was dose-dependent. Among the six flavonoids, baicalein and ganhuangenin were more effective than butylated hydroxytoluene (BHT) in protecting canola oil from oxidation. The present results suggest that the acetone extract of this root may be a potential source of natural antioxidants for use in processed foods.
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U2 - 10.1007/s11746-000-0129-y
DO - 10.1007/s11746-000-0129-y
M3 - RGC 21 - Publication in refereed journal
SN - 0003-021X
VL - 77
SP - 807
EP - 813
JO - JAOCS, Journal of the American Oil Chemists' Society
JF - JAOCS, Journal of the American Oil Chemists' Society
IS - 8
ER -