Comparison of the Antioxidant Activity of Maysin (C-Glycosylflavone) and Other Flavonoids

Jung-Tae Kim; Ill-Min Chung; Beom-Young Son; Jin-Seok Lee; Sun-Lim Kim; Seong-Bum Baek; Mi-Jung Kim; Young-Up Kwon; Eun-Hye Kim; Seung-Hyun Kim

doi:10.14233/ajchem.2014.16074

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Issue Published : May 10, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Comparison of the Antioxidant Activity of Maysin (C-Glycosylflavone) and Other Flavonoids

https://doi.org/10.14233/ajchem.2014.16074

Jung-Tae Kim

National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Republic of Korea

Ill-Min Chung

Department of Applied Bioscience, KonKuk University, Seoul 143-701, Republic of Korea

Beom-Young Son

National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Republic of Korea

Jin-Seok Lee

National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Republic of Korea

Sun-Lim Kim

National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Republic of Korea

Seong-Bum Baek

National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Republic of Korea

Mi-Jung Kim

National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Republic of Korea

Young-Up Kwon

National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Republic of Korea

Eun-Hye Kim

Department of Applied Bioscience, KonKuk University, Seoul 143-701, Republic of Korea

Seung-Hyun Kim

Department of Applied Bioscience, KonKuk University, Seoul 143-701, Republic of Korea

Corresponding Author(s) : Seung-Hyun Kim

kshkim@konkuk.ac.kr

Asian Journal of Chemistry, Vol. 26 No. 10 (2014): Vol 26 Issue 10
Article Published : May 10, 2014

Abstract

The antioxidant activity of maysin (C-glycosylflavone), isolated from the silks of Zea mays L., was assessed relative to three other flavonoid compounds i.e., rutin, quercetin and luteolin. Except for luteolin maysin was the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenger among the flavonoids tested at 0.5 mg/mL peroxidase activity assays revealed that maysin does not show any measurable difference in peroxidase activity with increasing concentrations. At the lowest concentration tested (0.1 mg/mL), the nitroblue tetrazolium (NBT) reduction activities of rutin, quercetin, luteolin and maysin were found to be 5.12, 1.98, 4.66 and 12.02 %, respectively. Finally, maysin exhibited higher lipid peroxidase inhibition by the thiobarbituric acid method at all concentrations tested.

Keywords

Maysin Zea mays L. Antioxidant Flavonoids

Kim, J.-T., Chung, I.-M., Son, B.-Y., Lee, J.-S., Kim, S.-L., Baek, S.-B., … Kim, S.-H. (2014). Comparison of the Antioxidant Activity of Maysin (C-Glycosylflavone) and Other Flavonoids. Asian Journal of Chemistry, 26(10), 2931–2934. https://doi.org/10.14233/ajchem.2014.16074

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C. Production, 2012 Summary, USDA, National Agricultural Statistics Service, US (2013).

S.L. Kim, B.H. Choi, S.U. Park and H.G. Moon, Korean J. Crop Sci., 41, 46 (1996).

D. Du Dat, N.N. Ham, D.H. Khac, N.T. Lam, P.T. Son, N. van Dau, M. Grabe, R. Johansson, G. Lindgren and N.E. Stjernström, J. Ethnopharmacol., 36, 225 (1992); doi:10.1016/0378-8741(92)90048-V.

N. Martín, C. Pantoja, L. Chiang, L. Bardisa, C. Araya and B. Román, J. Ethnopharmacol., 31, 259 (1991); doi:10.1016/0378-8741(91)90010-B.

S. Trombino, S. Serini, F. Di Nicuolo, L. Celleno, S. Andò, N. Picci, G. Calviello and P. Palozza, J. Agric. Food Chem., 52, 2411 (2004); doi:10.1021/jf0303924.

C. Anselmi, M. Centini, P. Granata, A. Sega, A. Buonocore, A. Bernini and R.M. Facino, J. Agric. Food Chem., 52, 6425 (2004); doi:10.1021/jf049671x.

L. Rondini, M.-N. Peyrat-Maillard, A. Marsset-Baglieri and C. Berset, J. Agric. Food Chem., 50, 3037 (2002); doi:10.1021/jf011295i.

M.F. Andreasen, P.A. Kroon, G. Williamson and M.-T. Garcia-Conesa, J. Agric. Food Chem., 49, 5679 (2001); doi:10.1021/jf010668c.

P.A. Kroon and G. Williamson, J. Sci. Food Agric., 79, 355 (1999); doi:10.1002/(SICI)1097-0010(19990301)79:3<355::AID-JSFA255>3.0.CO;2-G.

M.E. Snook, N.W. Widstrom, B.R. Wiseman, P.F. Byrne, J.S. Harwood and C.E. Costello, J. Agric. Food Chem., 43, 2740 (1995); doi:10.1021/jf00058a036.

M.E. Snook, R.C. Gueldner, N.W. Widstrom, B.R. Wiseman, D.S. Himmelsbach, J.S. Harwood and C.E. Costello, J. Agric. Food Chem., 41, 1481 (1993); doi:10.1021/jf00033a024.

S.L. Kim, M.E. Snook, E.H. Kim and C.H. Park, Korean J. Crop Sci., 45, 151 (2000).

A.C. Waiss, B.G. Chan, C.A. Elliger, B.R. Wiseman, W.W. McMillian, N.W. Widstorm, M.S. Zuber and A.J. Keaster, J. Econ. Entomol., 72, 256 (1979).

J.E. Brown and C.A. Rice-Evans, Free Radic. Res., 29, 247 (1998); doi:10.1080/10715769800300281.

S.L. Kim, M.E. Snook and J.O. Lee, Korean J. Crop Sci., 48, 392 (2003).

Q. Hu and J. Xu, J. Agric. Food Chem., 59, 2026 (2011); doi:10.1021/jf104149q.

H. Jemai, M. Bouaziz and S. Sayadi, J. Agric. Food Chem., 57, 2961 (2009); doi:10.1021/jf8034176.

J. Pérez-Jiménez and F. Saura-Calixto, Food Res. Int., 39, 791 (2006); doi:10.1016/j.foodres.2006.02.003.

D. Huang, B. Ou and R.L. Prior, J. Agric. Food Chem., 53, 1841 (2005); doi:10.1021/jf030723c.

R.L. Prior and G. Cao, Free Radic. Biol. Med., 27, 1173 (1999); doi:10.1016/S0891-5849(99)00203-8.

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Comparison of the Antioxidant Activity of Maysin (C-Glycosylflavone) and Other Flavonoids

Corresponding Author(s) : Seung-Hyun Kim

Abstract

Keywords

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