Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversifed buckwheat origin material by updated analytical strategies

Polish Journal of Food and Nutrition Sciences

Volumn 60, Issue 4, 2010, Pages 315-321

  Zielińska, Danuta ^a   Szawara Nowak, Dorota ^b   Zieliński, Henryk ^b  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Antioxidant activity; Contribution to buckwheat antioxidant capacity; Cyclic voltammetry; Photochemiluminescence; Rutin; Spectrophotometric methods

Indexed keywords

FAGOPYRUM ESCULENTUM;

EID: 78650003043     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (46)

1. Aliaga C., Lissi E.A., Comparison of the free radical scavenger activities of quercetin and rutin - An experimental and theoretical study. Can. J. Chem., 2004, 82, 1668-1673.
2. Amarowicz R., Tannins: the new natural antioxidants? Eur. J. Lipid Sci. Technol., 2007, 109, 549-551.
3. Balasundram N., Sundram K., Samman S., Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence and potential uses. Food Chem., 2006, 99, 191-203.
4. Besco E., Braccioli E., Vertuani S., Ziosi P., Brazzo F., Bruni R., The use of photochemiluminescence for the measurement of the integral antioxidant capacity of baobab products. Food Chem., 2007, 102, 1352-1356.
5. Blasco A.J., Rogerio M.C., Gonzalez M.C., Escarpa A., "Electrochemical Index" as a screening method to determine "total polyphenolics" in foods: A proposal. Anal. Chim. Acta, 2005, 539, 237-244.
6. Brett A.M.O., Ghica M.E., Electrochemical oxidation of quercetin. Electroanalysis, 2003, 15, 1745-1750.
7. Cailet S., Yu H., Lessard S., Lamoureux G., Ajdukovic D., Lacroix M., Fenton reaction applied for screening natural antioxidants. Food Chem., 2007, 1000, 542-552.
8. Cosio M.S., Buratti S., Mannino S., Benedetti S., Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family. Food Chem., 2006, 97, 725-731.
9. Fabjan N., Rode J., Kosir I.J., Wang Z.H., Zhang Z., Kreft A.I., Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin. J. Agric. Food Chem., 2003, 51, 6452-6455.
10. Franke A.A., Custer L.J., Arakaki C., Murphy S.P., Vitamin C and flavonoids levels of fruits and vegetables consumed in Hawai. J. Food Comp. Anal., 2004, 17, 1-35.
11. Frankel E.N., Finley J.W., How to standardize the multiplicity of methods to evaluate natural antioxidants. J. Agric. Food Chem., 2008, 56, 4901-4908.
12. Ghica M.E., Brett A.M.O., Electrochemical oxidation of rutin. Electroanalysis, 2005, 17, 313-318.
13. Griffith J.Q., Couch J.F., Lindaner A., Effect of rutin on increased capillary fragility in man. Proc. Soc. Exp. Biol. Med., 1944, 55, 228-229.
14. He J., Klag M.J., Whelton P.K., Mo J.P., Chen J.Y., Quian M.C., Oats and buckwheat intakes and cardiovascular disease risk factor in an ethnic minority of China. Am. J. Clin. Nutr., 1995, 61, 366-372.
15. Huguet A.I., Manez S., Alcaraz M.J., Superoxide scavenging properties of flavonoids in a non-enzymic system. Z. Naturforsch. C., 1990, 45, 19-24.
16. Jiang P., Burczynski F., Campbell C., Pierce G., Austria J.A., Briggs C.J., Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Res. Int., 2007, 40, 356-364.
17. Karamać M., Kosińska A., Rybarczyk A., Amarowicz R., Extraction and chromatographic separation of tannin fractions from tannin-rich plant material. Pol. J. Food Nutr. Sci., 2007, 57, 471-474.
18. Kim A.J., Zaidul I.S.M., Maeda T., Suzuki T., Hashimoto N., Takigawa S., A time-course of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats. Sci. Hortic., 2007, 115, 13-18.
19. Kreft I., Fabjan N., Yasumoto K., Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chem., 2006, 98, 508-512.
20. La Casa C., Villegas I., de la Lastra C., Motilva V., Calero M.J., Evidence for protective and antioxidant properties of rutin, a natural flavone, against ethanol induced gastric lesions. J. Ethnopharm., 2000, 71, 45-53.
21. Magalhaes L.M., Segundo M.A., Reis S., Lima, J.L.F.C., Methodological aspects about in vitro evaluation of antioxidant properties. Anal. Chim. Acta, 2008, 613, 1-19.
22. Manach C., Scalbert A., Morand C., Remesy C., Jimenez L., Polyphenols: food sources and bioavailability. Am. J. Clin. Nutr., 2004, 79, 727-747.
23. Miller N.J., Rice-Evans C.A., Spectrophotometric determination of antioxidant activity. Redox Report, 1996, 2, 161-171.
24. Morishita T., Yamaguchi H., Degi K., The contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat. Plant Prod. Sci., 2007, 10, 99-104.
25. Oomah D.B., Mazza G., Flavonoids and antioxidative activities in buckwheat. J. Agric. Food Chem., 1996, 44, 1746-1750.
26. Peng X., Zheng Z., Cheng K.-W., Shan F., Ren G.-X., Chen F., Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts. Food Chem., 2008, 106, 475-481.
27. Pietta P.-G., Flavonoids as antioxidants. J. Nat. Prod., 2000, 63, 1035-1042.
28. Prior R., Wu X., Schaich K., Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem., 2005, 53, 4290-4302.
29. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C.A., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 1999, 26, 1291-1237.
30. Rice-Evans C.A., Miller N.M., Paganda G., Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic. Biol. Med., 1996, 20, 933-956.
31. Robards K., Antolovich M., Analytical chemistry of fruit bioflavonoids - a review. Analyst, 1997, 122, 11R-34R.
32. Shevchuk T.E., The content of rutin in different sorts of buckwheat. Fagopyrum, 1983, 3, 12-19.
33. Timbola A.K., De Souza C.D., Giacomelli C., Spineli A., Electrochemical oxidation of quercetin in hydro-alcoholic solution. J. Braz. Chem. Soc., 2006, 17, 139-148.
34. Tsimogiannis D.I., Oreopoulu V., The contribution of flavonoid C-ring on the DPPH free radical scavenging efficiency. A kinetic approach for the 3',4'-hydroxy substituted members. Inn. Food Sci. Emerg. Technol., 2006, 7, 140-146.
35. Undeger U., Aydin S., Basaran A.A., Basaran N., The modulating effects of quercetin and rutin on the mitomycin C induced DNA damage. Toxicol. Lett., 2004, 151, 143-149. (Pubitemid 38739036)
36. Walle T., Absorption and metabolism of flavonoids. Free Radic. Biol. Med., 2004, 36, 829-837.
37. Watanabe M., An anthocyanin compound in buckwheat sprouts and its contribution to antioxidant capacity. Biosci. Biotechnol. Biochem, 2007, 71, 579-582.
38. Watanabe M., Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moench) groats. J. Agric. Food Chem., 1998, 46, 839-845.
39. Watanabe M., Ohshita Y., Tsushida T., Antioxidant compounds from buckwheat (Fagopyrum esculentum Moench) hulls. J. Agric. Food Chem., 1997, 45, 1039-1044.
40. Webster R.P., Gawde M.D., Bhattacharya R.K., Protective effect of rutin, a flavonol glycoside, on the carcinogen-induced DNA damage and repair enzymes in rats. Cancer Lett., 1996, 109, 185-191.
41. Wiczkowski W., Nemeth K., Buciński A., Piskula M.K., Bioavailability of quercetin from flesh scales and dry skin of onion in rats. Pol. J. Food Nutr. Sci., 2003, 12, 95-99.
42. Yang J., Guo J., Yuan J., In vitro antioxidant properties of rutin. LWT - Food Sci. Technol., 2008, 41, 1060-1066.
43. Zielińska, D., Nagels, L.J., Piskuła, M.K., Determination of quercetin and its glucosides in onion by electrochemical methods. Anal. Chim. Acta, 2008, 617, 22-31.
44. Zielińska D., Szawara-Nowak D., Ornatowska A., Wiczkowski W., The use of cyclic voltammetry, photochemiluminescence and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts. J. Agric. Food Chem., 2007a, 55, 9891-9898.
45. Zielińska D., Szawara-Nowak D., Zieliński H., Comparison of spectrophotometric and electrochemical methods for the evaluation of antioxidant capacity of buckwheat products after hydrothermal treatment. J. Agric. Food Chem., 2007b, 55, 6124-6131.
46. Zhao C.Y., Shi Y.M., Wang W.F., Jia Z.J., Yao S.D., Fan B.T., Fast repair of deoxythymidine radical anions by two polyphenols: rutin and quercetin. Biochem. Pharmacol., 2003, 65, 1967-1971.