engleski

The influence of 3',8" dimerization on the antioxidant and antifungal activity of flavonoids: the example of apigenin and amentoflavone

Flavonoids are widely distributed secondary metabolites in various plants and plant foods. They are used in the food industry as preservatives and make an important contribution to colour and flavour of food. Rarely they are present in the form of aglycones, more often they are in the form of glycosides or polimerized to various degrees. They may be present as dimeric forms known as biflavonoids. Biflavonoids are dimers of flavone-flavone, flavone-flavone, flavone-flavone subunits, and in rare cases, dimers of chalcones. In recent years, they have become the focus of scientific attention due to their diverse biological activity. However, it is not clear how the dimerization of flavonoids affects their biological activity. In the present work, we aim to investigate how 3', 8" dimerization affects the antioxidant and antifungal activity of apigenin and its 3', 8" dimer amentoflavone. We performed a series of assays directly comparing the antioxidant and antifungal activities of apigenin and amentoflavone standard. Our preliminary data show that dimerization has an effect on the biological activity tested, but the trend depends on the method used for antioxidant activity and the fungal strains tested. Funding: “This work has been supported by Croatian Science Foundation project “Biflavonoids role in plants: Ginkgo biloba L. as a model system” under the project no. UIP-2019-04-1018”

amentoflavone ; apigenin ; biflavonoids ; flavonoids

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