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Dihydroquercetin as an antioxidant
Author(s) -
Kurth E. F.,
Chan Frank L.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02589681
Subject(s) - antioxidant , quercetin , chemistry , food science , organic chemistry
Summary Dihydroquercetin, a white crystalline pentahydroxy‐flavanone, occurring in large quantities in Douglas fir and Jeffrey pine barks, was found to be an effective antioxidant for lard, cottonseed oil, and butter oil. This compound imparts no taste and color to fats and oils and, like quercetin, appears to be nontoxic. It was found that 0.03% quercetin was slightly more effective than 0.03% dihydroquercetin as an inhibitor of rancidity in lard. The presence of a small amount of citric acid increased markedly the antioxidant effect of dihydroquercetin on lard. The pentaacetate, pentapropionate, and the pentabenzoate esters of dihydroquercetin showed no antioxidant activity.