Antioxidant Activity of Padus virginiana Anthocyanins

doi:10.7506/spkx1002-6630-201311016

Abstract

Abstract:

Objective: To explore the in vitro antioxidant activity of Padus virginiana fruit anthocyanins and determine
the activity of intracellular antioxidant enzymes and the content of oxidative products. Methods: The scavenging activity
against DPPH, superoxide anion, hydroxyl free radicals and hydrogen peroxide and total reducing power were determined
by spectrophotometry, salicylic acid colorimetric method, pyrogallol self-oxidation, sodium thiosulfate titration and
potassium ferricyanide reduction method, respectively. The activities of GSH-Px, CAT and T-SOD and MDA content in
tumor cells were determined. Results: The anthocyanins extracted from Padus virginiana fruits had weaker scavenging
effects on the free radicals and hydrogen peroxide and lower total reducing power than VC. The activities of the antioxidant
enzymes GSH-Px, CAT, T-SOD declined when exposed to increasing of these anthocyanins, indicating the existence of a
concentration-dependen relationship. Moreover, intracellular MDA content linearly increased as the concentration of Padus
virginiana anthocyanins increased. Conclusion: Padus virginiana anthocyanins have strong antioxidant capacity and obvious
impact on the activity of antioxidant enzymes and the contents of oxidative products in tumor cells.

Key words: Padus virginiana, anthocyanins, HT29 cells, HepG2 cells, HeLa cells

CLC Number:

TS202.3

LENG Mei，LIU Rong. Antioxidant Activity of Padus virginiana Anthocyanins[J]. FOOD SCIENCE, 2013, 34(11): 67-71.

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