Aarhus University Seal / Aarhus Universitets segl

Antioxidant Properties of Modified Rutin Esters by DPPH, Reducing Power, Iron Chelation and Human Low Density Lipoprotein Assays

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Bena-Marie Lue, Denmark
  • Nina Skall Nielsen, Technical University of Denmark, Denmark
  • Charlotte Jacosbsen, Technical University of Denmark, Denmark
  • Lars Hellgren, Center for Biological Sequence Analysis, Denmark
  • Zheng Guo
  • Xuebing Xu, Denmark
  • Department of Molecular Biology
  • Centre for Applied Sciences
  • Interdisciplinary Nanoscience Center
Practical limitations exist regarding the effectiveness of flavonoids as antioxidants in many food systems, possibly due to their poor solubility and miscibility in lipidic environments. Current strategies to improve these properties include enzymatically acylating flavonoids with lipophilic moieties. Herein, two derivatives of rutin (possessing C12:0 or C16:0 acyl groups) were assessed for their antioxidant properties, and compared with their parent compound, rutin and with butylated hydroxytoluene (BHT). While all compounds exhibited relatively strong radical scavenging abilities, modified rutin compounds exhibited decreased reducing power and metal chelating abilities as compared to rutin. Conversely, investigations on the oxidation of human low density lipoprotein (LDL) revealed that rutin laurate was most effective in inhibiting oxidation by prolonging LDL lag time for an in vitro system. With regards to in vivo considerations, a pre-treatment step confirmed that the ester bond linking rutin and acyl moieties was most susceptible to hydrolysis by digestive enzymes, while rutin itself was not degraded. Thus, acylation of rutin with medium or long chain fatty acids may result in improved antioxidant abilities in more complex systems, including LDL-oxidation assays. Likely reasons may include improved lipophilic solubility and partitioning properties allowing for better accessibility to the actual site of oxidation.

Original languageEnglish
JournalFood Chemistry
Pages (from-to)221-230
Publication statusPublished - 2010

    Research areas

  • Flavonoids, Antioxidant, Rutin, Fatty acid rutin esters, Low density lipoprotein (LDL) oxidation

See relations at Aarhus University Citationformats

ID: 18418665