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KMID : 0380620230550040330
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 4 p.330 ~ p.339
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Analysis of structural factors affecting the antioxidant activity and bacterial mutagenicity of flavonoids
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Lee Jin-Young
Kim Hyun-Joo
Lee Yu-Young
Kim Mi-Hyang
Han Na-Rae
Kang Moon-Seok
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Abstract
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This study identified the structural flavonoid factors influencing their antioxidant activity and bacterial mutagenicity. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities of the flavonoids were within the ranges of 162.20?917.54 μM and 68.03-2286.04 μM, respectively. Epigallocatechin gallate (EGCg) showed the highest activity in DPPH and ABTS activities, while EGC, quercetin, and myricetin exhibited superior activity to other flavonoids. Quercetin, myricetin, and kaempferol concentration-dependently produced over twice as many revertants as the control. Flavonoid antioxidant activity and mutagenicity commonly increased with B-ring hydroxylation and decreased with C3 glycosylation and B-ring conjugation. Various interacting structures, including C2=C3 double bonds and a 4-oxo structure, influenced the DPPH radical scavenging activity and mutagenicity. In contrast, the ABTS radical scavenging activity was critically influenced by the number of hydroxyl groups in the aglycone.
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KEYWORD
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flavonoid glycoside, hydroxylation, glycosylation, 3-phenylchroman, structure activity relationship of flavonoid
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