Summary The antioxidative effects of several natural polyphenolic substances on ascorbic acid‐induced lipid oxidation, measured as thiobarbituric acid‐reactive substances (TBARS) was studied in steam‐cooked ground fish. Those natural polyphenolic compounds that were potent antioxidants in the presence of ascorbic acid were also effective inhibitors of copper‐induced oxidation of ascorbic acid. the order of potency of the natural products was: tannic acid ∼ ellagic acid > myricetin > n‐Propyl gallate > fisetin > quercetin ° luteolin > gallic acid. It is likely that the potent flavonoids inhibited lipid oxidation in ascorbic acid pre‐treated cooked ground fish by reducing the rate of copper‐induced oxidation of ascorbic acid, thereby decreasing the production of free radicals. Flavonoids are able to exert antioxidative potential due to their free radical scavenging and metal chelating properties.
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Ramanathan et al. (1993) studied this question.
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