• Food Science and Preservation
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• v.7 no.2
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• pp.211-217
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• 2000

The effects of Citrus flavonoids, hesperetin, hesderidin, naringenin, and naringin, on nonenzymatic lipid peroxidation were studied in three different in vitro experimental models. Hesperetin showed the most antioxidant effect in this experimental condition by measuring the malondialdehyde production using the thiobarbiturate and thiocyanate methods, the lipid peroxidation of microsomal membranes, and DPPH (${\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$) method. The antioxidative activity of the flavonoid aglycone forms, hesperetin, Citrus aglycone flavonoid, suggest the most antioxidant effect in this experimental condition, and this effect indicate more potent in the aglycones than their corresponding glycosides.