Antioxidant activity of flavonoids isolated from Scutellaria rehderiana

Abstract

AbstractThe present study examined the antioxidant activity in heated canola oil of hexane, acetone, and methanol extracts of dry roots of gansu huangqin (Scutellaria rehderiana) as well as six flavonoids isolated from the acetone and methanol extracts. The oxidation was conducted at 95°C by monitoring oxygen consumption and decreases in both linoleic and α‐linolenic acids. The acetone extract was most effective in inhibiting oxidation of canola oil, followed by the methanol extract. The antioxidant activity of gansu huangqin acetone extract was dose‐dependent. Among the six flavonoids, baicalein and ganhuangenin were more effective than butylated hydroxytoluene (BHT) in protecting canola oil from oxidation. The present results suggest that the acetone extract of this root may be a potential source of natural antioxidants for use in processed foods.