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Biochemistry Research International
Volume 2017, Article ID 7616791, 10 pages
Research Article

Antioxidant and Antiradical Properties of Selected Flavonoids and Phenolic Compounds

1Department of Biochemistry, Medical Faculty, Yuzuncu Yıl University, 65080 Van, Turkey
2Department of Biochemistry, Faculty of Pharmacy, Anadolu University, 26210 Eskişehir, Turkey
3Department of Chemistry, Faculty of Sciences, Atatürk University, 25240 Erzurum, Turkey

Correspondence should be addressed to Zübeyir Huyut; moc.liamg@tuyuh.riyebuz

Received 13 June 2017; Accepted 7 September 2017; Published 12 October 2017

Academic Editor: Paul W. Doetsch

Copyright © 2017 Zübeyir Huyut et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Phenolic compounds and flavonoids are known by their antioxidant properties and one of the most important sources for humans is the diet. Due to the harmful effects of synthetic antioxidants such as BHA and BHT, natural novel antioxidants have become the focus of attention for protecting foods and beverages and reducing oxidative stress in vivo. In the current study, we investigated the total antioxidant, metal chelating, Fe3+ and Cu2+ reduction, and free radical scavenging activities of some phenolic and flavonoid compounds including malvin, oenin, ID-8, silychristin, callistephin, pelargonin, 3,4-dihydroxy-5-methoxybenzoic acid, 2,4,6-trihydroxybenzaldehyde, and arachidonoyl dopamine. The antioxidant properties of these compounds at different concentrations (10–30 μg/mL) were compared with those of reference antioxidants such as BHA, BHT, α-tocopherol, and trolox. Each substance showed dose-dependent antioxidant activity. Furthermore, oenin, malvin, arachidonoyl dopamine, callistephin, silychristin, and 3,4-dihydroxy-5-methoxybenzoic acid exhibited more effective antioxidant activity than that observed for the reference antioxidants. These results suggest that these novel compounds may function to protect foods and medicines and to reduce oxidative stress in vivo.