Characterization of some dietary flavonoids by spectrophotometry and HPLC and assays of their inhibitory potentials on lipid peroxidation.
Amit Kamboj, Dani H. M.
Author Affiliation: Department of Biochemistry, Panjab University, Chandigarh - 160 014, India.
Panjab University Research Journal, Science 54 : 61-64
Abstract : Experiments were performed to extract and characterize major flavonoid contents in routinely consumed fruits and vegetables, using ultraviolet spectrophotometry and HPLC. Fresh fruits and vegetables used were: apple, capsicum, carrot, cucumber, grapes, bitter gourd, mango, mustard, onion, mint, spinach and tomato. Rats fed ad libitum were sacrificed by decapitation and their livers were perfused with normal saline. Lipid peroxidation in control and test samples was assayed in rat liver microsomes. Nine flavonoids were identified, which included quercetin 3-glucoside, naringenin, hesperidin, rhamnetin, kaempferol, robinetin, tambuletin, dihydrokaempferol and fisetin. Seven out of 9 flavonoid extracts identified inhibited lipid peroxidation to varying degrees. The inhibitory potentials of the flavonoid extracts for lipid peroxidation were further studied. Onions contained the most potent inhibitor, quercetin-3-glucoside, which inhibited lipid peroxidation substantially.