Antioxidant effects of flavonoids ofAnthriscus sylvestris in lard

  • M. Milovanovic
  • K. Picuric-Jovanovic
  • B. Vucelic-Radovic
  • Z. Vrbaski


Ethanol/water (7∶3) extracts of the plant speciesAnthriscus sylvestris possess antioxidant activity. Separation and identification of antioxidant components by thin-layer and column chromatography and spectral analysis demonstrated that quercetin and apigenin appeared to be the main flavonoid species inAnthriscus sylvestris. Rutin was one of the major quercetin glycosides. Structures of the isolated compounds were determined by infrared and1H nuclear magnetic resonance spectroscopies. Ethanolic extract (70%) ofA. sylvestris showed concentration-dependent, strong antioxidant activity as determined by the Schaal Oven test of lard at 60°C. Rancimat analysis at 100°C showed that the antioxidant activity of 70% ethanolic extract ofA. sylvestris was superior to quercetin, apigenin, or a tocopherol mixture.

Key Words

Anthriscus sylvestris antioxidant activity apigenin flavonoids quercetin rutin tocopherol 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Ito, N., S. Fukushima, S. Tamano, M. Hiroe, and A. Hagiwara, Dose Response in Butylated Hydroxyanisole Induction of Forestomach Carcinogenesis in F 344 Rats,J. Natl. Cancer Inst. 77:1261–1265 (1986).Google Scholar
  2. 2.
    Ito, N., S. Fukushima, and H. Tsuda, Carcinogenity and Modification of the Carcinogenic Response by BHA, BHT and Other Antioxidants,CRC Crit. Rev. Toxicol. 15:109–150 (1985).Google Scholar
  3. 3.
    Harborne, J.B., and C. Williams, Flavonoids Patterns in the Fruits of the Umbelliferae,Phytochemistry 11:1741–1750 (1972).CrossRefGoogle Scholar
  4. 4.
    Josifovic, M. (ed.)Flora of the Republic of Serbia, Serbian Academy of Sciences and Arts, Belgrade, V. 1975, p. 334.Google Scholar
  5. 5.
    Willfort, R.,Medicinal Plants, Mladost, Zagreb, 1989, p. 62.Google Scholar
  6. 6.
    Mitsugi, K., B. Kimiye, M. Yonko, K. Tadashi, and S. Michikiko, Components of the Root ofAnthriscus sylvestris Hoffm. Insecticidal Activity,Chem. Pharm. Bull. 30:2885–2889 (1982).Google Scholar
  7. 7.
    Tozaburo, K., and K. Masao,Anthriscus sylvestris Hoffm. II. On the Components of the Flowers and Leaves,Yakugaku Zasshi 99:602–606 (1979).Google Scholar
  8. 8.
    Milovanovic, M., K. Picuric-Jovanovic, and B. Vucelic-Radovic, Flavonoids ofAnthriscus sylvestris, Fitoterapia 4:376 (1994).Google Scholar
  9. 9.
    Vekiari, S.A., V. Oreopoulou, C. Tzia, and C.D. Thomopoulos, Oregano Flavonoids as Lipid Antioxidants,J. Am. Oil Chem. Soc. 70:483–489 (1993).Google Scholar
  10. 10.
    Bassiouny, S.S., F.R. Hassanien, A.E. Razik, F. Ali, and E.M. Kayati, Efficiency of Antioxidants from Natural Sources in Bakery Products,Food Chem. 37:297–304 (1990).CrossRefGoogle Scholar
  11. 11.
    Barton, G.M., α,α′-Dipyridyl as a Phenol-Detecting Reagent,J. Chromatog. 20:189 (1965).CrossRefGoogle Scholar
  12. 12.
    Sherwin, E.R.,Flavor Chemistry of Fats and Oils, edited by D.B. Min and T.H. Smouse, American Oil Chemists' Society, Champaign, 1985, p. 163.Google Scholar
  13. 13.
    Firestone, D. (ed.)Official Methods and Recommended Practices of the American Oil Chemists' Society, Vol. 1, American Oil Chemists' Society, Champaign, 1980, Method Cd 8-53.Google Scholar
  14. 14.
    Laubli, M.W., and P.A. Bruttel, Determination of the Oxidative Stability of Fats and Oils: Comparison Between the Active Oxygen Method (AOCS Cd 12-57) and the Rancimat Method,J. Am. Oil Chem. Soc. 63:792–795 (1986).Google Scholar
  15. 15.
    Snedecor, G.W., and W.G. Cochran,Statistical Methods, 6th edn., The Iowa State University Press, Ames, 1967, pp. 135–171.Google Scholar
  16. 16.
    Harbourne, J.B., T.J. Mabry, and H. Mabry, inThe Flavonoids, Vol. II, edited by J.B. Harbourne, T.J. Mabry, and H. Mabry, Academic Press, New York, 1975, pp. 267–376.Google Scholar
  17. 17.
    Mabry, T.J., K.R. Markham, and M.B. Thomas,The Systematic identification of Flavonoids, Springer-Verlag, New York, 1970, pp. 275–294.Google Scholar
  18. 18.
    Markham, K.R.,Techniques of Flavonoids Identification, Academic Press, London, 1982, pp. 72–93.Google Scholar
  19. 19.
    Hadorn, H., and K. Zurcher, Analysis and Evaluation of Commercial Biscuits,Dtsch. Lebensm. Rudsch. 70:57–59 (1974).Google Scholar
  20. 20.
    Whittern, C.C., E.E. Miller, and E.D. Pratt, Cottonseed Flavonoids as Lipid Antioxidants,J. Am. Oil Chem. Soc. 61:1075–1078 (1984).Google Scholar
  21. 21.
    Kaufmann, H.P., and A.E.W. El-Baya, Pro- und Antioxydatien auf dem Fettgbiet XXI: Phenolische Verbindugen Pflanzlichen Ursprungs,Fette Seifen Anstrichm. 69:236–240 (1976).CrossRefGoogle Scholar

Copyright information

© AOCS Press 1996

Authors and Affiliations

  • M. Milovanovic
    • 1
  • K. Picuric-Jovanovic
    • 1
  • B. Vucelic-Radovic
    • 1
  • Z. Vrbaski
    • 2
  1. 1.Faculty of Agriculture, Department of Food TechnologyUniversity of BelgradeZemunYugoslavia
  2. 2.Faculty of ScienceUniversity of Novi SadNovi SadYugoslavia

Personalised recommendations