TITLE:
Antioxidant Activity of Methoxylated Flavonoids in Oils in Deep Frying Processes
AUTHORS:
Onesmus Maina Wanjau, Symon Maina Mahungu, Josphat Clement Matasyoh
KEYWORDS:
Polygonum senegalense, Antioxidant Activity, Methoxylated Flavonoids, Veg-etable Oils, Cytotoxic Effect
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.11,
November
12,
2018
ABSTRACT: Methoxylated flavonoids isolated from cold acetone leaf wash of Polygonum senegalense; 5-hydroxy-7-methoxyflavanone 1 and 5-hydroxy-6,7-dimethoxy-flavanone 3, were tested for their ability to enhance thermal stability of vegetable oils. Determination of the peroxide value (P.V.) and the p-Anisidine value (p-A.V.) was done according to the standard methods of analysis. The compounds were tested for in vitro cytotoxicity against a mammalian cell-line, Chinese Hamster Ovarian (CHO) using the 3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyltetrazoliumbromide (MTT)-assay. Studies on changes in peroxide and p-Anisidine values for the oils heated to temperatures between 180°C and 200°C recorded better stability enhancement at 100 ppm concentration with these flavonoids than the commercial antioxidant, butylated hydroxytoluene (BHT). The plant-based flavonoids had no significant cytotoxic effect against the CHO cell-line and may serve as alternative antioxidants to synthetic ones which have previously raised great concern over the health of consumers.