Effects of flavonoids on thermal autoxidation of palm oil: Structure‐activity relationships

Abstract

Abstract The effects of several flavonoids and other known antioxidants on the thermal autoxidation of refined, bleached and deodorized (RBD)‐palm oil were studied. The lipid peroxidation was indexed by measuring the malonyldialdehyde (MDA) production using the 2‐thiobarbituric acid (TBA) test. The antioxidative action decreased in the order of morin > kaempferol > myricetin > quercetin > vitamin A > α‐tocopherol > apigenin > (+)‐catechin > chrysin > datiscetin > luteolin > naringin > taxifolin > rutin > butylated hydroxytoluene (BHT) > naringenin. The flavonoid aglycones were more potent in their antiperoxidative action than their corresponding glycosides. Structure‐activity revealed that the flavonoid molecule with polyhydroxylated substitutions on rings A and B, a 2–3 double bond, a free 3‐hydroxyl substitution and a 4‐keto moiety, would confer potent antiperoxidative properties upon the compound. The flavonols, namely morin, myricetin, kaempferol and quercetin, would be suitable potential antioxidants for use in the stabilization of RBD‐palm oil and its fractions against thermal autoxidation. The structural activity of the flavonoids on the RBD‐palm oil was similar to those observed for these compounds in animal tissue or enzyme systems.

Keywords

Affiliated Institutions

• National University of Singapore SG

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