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APPLICATION OF THE OXIDATIVE STABILITY INDEX FOR ASSESSING THE ANTIOXIDANT PROPERTIES OF FLAVONOIDS 1
Author(s) -
HARRIS GABRIEL K.,
WILLCOX JOYE K.,
CATIGNANI GEORGE L.
Publication year - 2004
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2004.tb00076.x
Subject(s) - chemistry , antioxidant , flavonols , taxifolin , luteolin , flavones , flavonoid , quercetin , catechin , food science , tocopherol , anthocyanidins , isoflavones , polyphenol , biochemistry , vitamin e , chromatography
The antioxidant activities of representative flavonoid classes (flavonols, flavones, flavanones, isoflavones and flavanols) relative to dl‐α‐tocopherol were evaluated using the Oxidative Stability Index (OSI) value. At 5 mM concentrations in tocopherol stripped corn oil (TSCO), antioxidant activity was determined as follows: (+) catechin > quercetin > (+,−) taxifolin > dl‐α‐tocopherol > THI (3′, 4′, 7‐trihydroxyisoflavone) > luteolin. Intra‐assay and inter‐assay coefficients of variation were 1.43% and 2.73%. Peroxide Induction (PI) values were utilizéd as a comparison method using compounds and conditions identical to those in OSI experiments. Relative values for OSI and PI of the flavonoids tested showed a 0.98 correlation. This method also revealed differences in antioxidant activity of catechins due to stereochemistry. The OSI offers a simple, reproducible method for the evaluation of flavonoid antioxidant activities in a lipid environment.