Determination of synergistic effects of polymethoxylated flavone extracts of Jinchen orange peels (Citrus Sinensis Osberk) with amino acids and organic acids using chemiluminescence

European Food Research and Technology

Volumn 229, Issue 5, 2009, Pages 743-750

  Yao, Xiaolin ^a   Xu, Xiaoyun ^a   Fan, Gang ^a   Qiao, Yu ^b   Cao, Shaoqian ^c   Pan, Siyi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c ZHEJIANG WANLI UNIVERSITY   (China)

Author keywords

Antioxidant activity; Chemiluminescence; Citrus; Polymethoxylated flavones; Synergistic effect

Indexed keywords

ANTIOXIDANT ACTIVITY; ANTIOXIDANT CAPACITY; CITRUS; CITRUS SINENSIS; IN-VITRO; INHIBITION EFFECT; LUMINOLS; MALIC ACIDS; NOBILETIN; OPTIMUM CONCENTRATION; ORANGE PEELS; OXALIC ACID; POLYMETHOXYLATED FLAVONE; POLYMETHOXYLATED FLAVONES; SUPEROXIDE ANIONS; SUPEROXIDE RADICAL; SYNERGISTIC EFFECT;

AMINATION; AMINES; CHEMILUMINESCENCE; CITRIC ACID; LIGHT EMISSION; LIGHT MEASUREMENT; MIXTURES; ORGANIC ACIDS; OXYGEN;

AMINO ACIDS;

CITRUS; CITRUS SINENSIS;

EID: 70349977173     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1100-6     Document Type: Article

References (29)

1. Ashida S, Okazaki S, Tsuzuki W, Suzuki T (1991) Anal Sci 7:93-96.
2. Arnous A, Petrakis C, Makris DP, Kefalas P (2002) J Pharmacol Toxicol Methods 48:171-177.
3. Guo SS, Deng QC, Xiao JS, Xie BJ, Sun ZD (2007) J Agric Food Chem 55:3134-3140.
4. Raman G, Jayaprakasha GK, Choc M, Brodbeltc J, Patila BS (2005) Sep Purif Technol 45:147-152.
5. Horowitz RM, Gentili B (1977) Citrus science and technology, vol 1. Avi Publishers, Westport, CT, pp 397-426.
6. Danila DM, Marco G, Maurizio LG, Elisa T, Santo G, Enrico F (2005) Food Res Int 38:1161-1166.
7. Akowuah GA, Zhari I, Norhayati I, Sadikun A, Khamsah SM (2004) Food Chem 87:559-566.
8. Yi ZB, Yu Y, Liang YZ, Zeng B (2007) LWT Food Sci Technol 41:597-603.
9. Iwasse Y, Takemura Y, Ju-ichi M, Yano M, Ito C, Furukawa H, Murukainaka T, Kuchide M, Tokuda H, Ivishino H (2001) Cancer Lett 163:7-9.
10. Susana J, Veturia LO, Moacir GP, Jan S, Raimundo BF, Alexsandro B, Artur SJ (2007) Memorias do Instituto Oswaldo Cruz 102:681-685.
11. Ortuno A, Baidez A, Gomez P, Arcas MC, Porras I, Garcia-Lidon A, Del Rio JA (2006) Food Chem 98:351-358.
12. Robbins RC (1976) Int J Vitam Nutr Res 46:338-347.
13. Uri N (1961) In: Lundberg WO (ed) Mechanism of antioxidation. Autoxidation and Antioxidants I. Interscience Publishers, New York, pp 133-169.
14. Banias C, Oreopoulou V, Thomopoulos CD (1992) J Am Oil Chem Soc 69:520-524.
15. Hopia AI, Huang SW, Schwarz K, German JB, Frankel EN (1996) J Agric Food Chem 44:2030-2036.
16. Chan AC, Tran K, Raynor T, Ganz PR, Chow CK (1991) J Biol Chem 266:17290-17295.
17. Kagan VE, Serbinova EA, Forte T, Scita G, Packer L (1992) J Lipid Res 33:385-397.
18. Shi J, Qu Q, Kakuda Y, Xue SJ, Jiang YM, Koide S, Shim YY (2007) J Food Compos Anal 20:603-608.
19. Pedrielli H, Skibsted LH (2002) J Agric Food Chem 50:7138-7144.
20. Jorgensen LV, Madsen HL, Thomsen MK, Dragsted LO, Skibsted LH (1999) Free Radic Res 30:207-220.
21. Barclay LR (1988) J Biol Chem 263:16138-16142.
22. Hras AR, Hadolin M, Knez Z, Bauman D (2000) Food Chem 71:229-233.
23. Hu YF, Hang H (2002) China Food Addit 1:22-25.
24. Larson RA (1988) Phytochemistry 27:969.
25. Guo AG, Wang ZY (1989) Plant Physiol Commun 3:54-57.
26. Wang DD, Wang J, Huang XH, Tu Y, Ni KY (2007) J Pharm Biomed Anal 44:63-69.
27. Zhou DY, Chen DL, Xu Q, Xue XY, Zhang FF, Liang XM (2007) J Pharm Biomed Anal 43:1692-1699.
28. Lu YH, Zhang CW, Bucheli P, Wei DZ (2006) Plant Foods Hum Nutr 61:57-65.
29. Mata Bilbao ML, Andrés-Lacueva C, Jáuregui O, Lamuela-Raventós RM (2007) Food Chem 101:1742-1747.