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Inhibitory Effects by Soy Antioxidants on the Oscillations of the Briggs‐Rauscher Reaction
Author(s) -
Cervellati Rinaldo,
CrespiPerellino Nicoletta,
Furrow Stanley D.,
Minghetti Anacleto
Publication year - 2000
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/1522-2675(20001220)83:12<3179::aid-hlca3179>3.0.co;2-o
Subject(s) - chemistry , antioxidant , inhibitory postsynaptic potential , radical , isoflavones , soy flour , soy isoflavones , scavenging , chromatography , food science , organic chemistry , biochemistry , neuroscience , biology
Inhibitory effects by addition of aqueous extracts of soy flour to an active Briggs‐Rauscher mixture are reported. The effect consists of an immediate cessation of oscillations, but, after some time, the oscillatory behavior is regenerated with amplitude and frequency different from those observed in a reference mixture. The inhibition time depends linearly on the concentration of substances contained in the extract in a wide range of concentration. The inhibitory effects are due to the high free‐radical scavenging activity of substances contained in the soy flour. Two preponderant products contained in the soy flour extract were identified and characterized as malonyldaidzin and malonylgenistin. The antioxidant activity of these isoflavones contained in the extracts was determined on the basis of the inhibition time. A qualitative mechanistic explanation of the inhibitory effects is given. Our findings are decisive indirect evidence of involvement and important role played by HOO . radicals in establishing oscillations in the Briggs‐Rauscher ( BR ) system. The linear relationship between the inhibition time and the whole‐mass concentration of antioxidant contained in soy extracts added to a BR mixture is an indication of the possibility to develop and implement an analytical procedure for monitoring the activity of antioxidant scavengers of free radicals based on the oscillating Briggs‐Rauscher reaction.