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

• Autorzy: Zielinska D. , Szawara-Nowak D. , Zielinski H.
• Języki publikacji: EN

Abstrakty

EN

The antioxidant activity of rutin and selected common buckwheat-originated materials, namely groat, hull, flour and sprouts were measured against stable, non-biological radicals such as 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) using a spectrophotometric assay, against the key reactive oxygen intermediate – superoxide anion radical (O2 –•) with a photochemiluminescence assay (PCL) while reducing capacity was determined with the cyclic voltammetry method (CV). The antioxidant activity was presented independently of the techniques used as TEAC values and then the contribution of rutin to the antioxidant capacity of buckwheat material was calculated. The order of the antioxidant activity of rutin provided by the updated analytical strategy was as follows: CV = DPPH RSA > PCL > ABTS RSA. Buckwheat groat and hull represented low antioxidant capacity samples whilst that of sprouts was ranked as high antioxidant capacity one. The results showed a low contribution of rutin to the antioxidant capacity of buckwheat groat and hull. The highest contribution of rutin to the antioxidant capacity was noted in buckwheat sprouts, especially those produced in light. The specificity of the rank of methods used as CV = DPPH RSA > ABTS RSA > PCL was concluded since the lowest antioxidant gap was provided with CV and DPPH RSA whilst the highest one with ABTS RSA and PCL.

Słowa kluczowe

EN

determination; antioxidant activity; rutin; antioxidant capacity; buckwheat; origin material; analytical strategy; spectrophotometry; photochemiluminescence; cyclic voltammetry

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2010
• Tom: 60
• Numer: 4
• Opis fizyczny: p.315-321,fig.,ref.

Twórcy

autor

Zielinska D.

• Department of Chemistry, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, Poland

autor

Szawara-Nowak D.

autor

Zielinski H.

Bibliografia

• 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.
• 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.