A Study of the Antioxidant Effect of Flavonic Compounds for Preventing Lipid Oxidation by Using Fluorescence Spectroscopy

Abstract

In this paper a study of the effect of flavonic compounds in preventing and/or reducing the membrane lipid oxidation due to free radical attack was performed by using fluorescence spectroscopy techniques. Lipid peroxidation was investigated by using liposomes-artificial membrane models, which were prepared by lipid hydration method. Their oxidation was performed with a 15-W ultraviolet germicidal lamp having wavelength radiation 253.7 nm. In the first series of experiments, the protective effect of two synthetic antioxidants (quercetin and caffeic acid) against free radicals was monitored, while in the second series two 70% hydroalcoholic extracts from blueberry and blackcurrant leaves was used. It was determined that natural antioxidants have a much higher antioxidant power against free radicals than synthetic compounds but they degrade after two hours of oxidation. Liposomes are better protected when using natural antioxidants, but their degradation is completed more quickly, than in the case of synthetic antioxidants.

Keywords:

• Flavonic compounds
• Fluorescence spectroscopy
• Free radicals
• Liposomes

Acknowledgments

This work was supported by the CORE PROGRAMME BIODIV No. 09-360104.