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Midiwo, J.O., Matasi, J.J., Wanjau, O.M., Mwangi, R.W., Waterman, P.G. and Wollenweber, E. (1990) Anti-Feedant Effects of Surface Accumulated Flavonoids of Polygonum senegalense. Bulletin of the Chemical Society of Ethiopia, 4, 123-127.

has been cited by the following article:

  • TITLE: Antioxidant Activity of Methoxylated Flavonoids in Oils in Deep Frying Processes

    AUTHORS: Onesmus Maina Wanjau, Symon Maina Mahungu, Josphat Clement Matasyoh

    KEYWORDS: Polygonum senegalense, Antioxidant Activity, Methoxylated Flavonoids, Veg-etable Oils, Cytotoxic Effect

    JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.11, November 12, 2018

    ABSTRACT: Methoxylated flavonoids isolated from cold acetone leaf wash of Polygonum senegalense; 5-hydroxy-7-methoxyflavanone 1 and 5-hydroxy-6,7-dimethoxy-flavanone 3, were tested for their ability to enhance thermal stability of vegetable oils. Determination of the peroxide value (P.V.) and the p-Anisidine value (p-A.V.) was done according to the standard methods of analysis. The compounds were tested for in vitro cytotoxicity against a mammalian cell-line, Chinese Hamster Ovarian (CHO) using the 3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyltetrazoliumbromide (MTT)-assay. Studies on changes in peroxide and p-Anisidine values for the oils heated to temperatures between 180°C and 200°C recorded better stability enhancement at 100 ppm concentration with these flavonoids than the commercial antioxidant, butylated hydroxytoluene (BHT). The plant-based flavonoids had no significant cytotoxic effect against the CHO cell-line and may serve as alternative antioxidants to synthetic ones which have previously raised great concern over the health of consumers.