ИЗУЧЕНИЕ ВЛИЯНИЯ ГЕМОВОГО И НЕГЕМОВОГО ЖЕЛЕЗА НА АНТИОКИСЛИТЕЛЬНУЮ АКТИВНОСТЬ ДИГИДРОКВЕРЦЕТИНА

THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN

Galina V. Gurinovich ^a

Abdrakhmanov R. N. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology

Copyright ©Gurinovich et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article presents the results of the investigation on the antioxidative activity of dihydroquercetin dependening on the concentration and combination of prooxidants, such as iron in heme and non-heme forms. The effective concentration of dihydroquercetin which inhibits the oxidation process in fat is experimentally defined. The significant catalytic activity of non-heme iron influencing the oxidation process in fat is established. The data on effectiveness of inhibiting the oxidative process in simultaneous presence of dihydroquercetin, heme proteins, and non-heme iron are presented.

Keywords

Heme iron, non-heme iron, antioxidant, chicken rendered fat, dihydroquercetin, inductive period

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