Antioxidant Activity of Natural Red Pigment from Purple Sugarcane

doi:10.7506/spkx1002-6300-200921031

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 131-134.doi: 10.7506/spkx1002-6300-200921031

Previous Articles Next Articles

Antioxidant Activity of Natural Red Pigment from Purple Sugarcane

HU Xiao-bo，GONG Yi，TAN Xi-yao，YU Ying-li，XIE Ming-yong*

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

Received:2009-06-19 Online:2009-11-01 Published:2010-12-29
Contact: XIE Ming-yong* E-mail:myxie@ncu.edu.cn

Abstract

Abstract:

The antioxidant activity of red pigment extracted from purple sugarcane was evaluated by superoxide radical scavenging assay, hydroxyl radical scavenging assay, DPPH radical scavenging assay and NO2 scavenging assay and determination of inhibitory effects against peroxidation of lard and soybean oil. Results indicated that the red pigment had excellent scavenging effects against superoxide radicals, hydroxyl radicals and DPPH radicals while unremarkable scavenging effect against NO2. Moreover, this pigment also had certain inhibitory effects against peroxidation of lard and soybean oil and a stronger inhibitory effect was observed against peroxidation of lard in comparison with soybean oil.

Key words: sugarcane red pigment, free radicals, scavenging effect, anti-oxidation, peroxide value

CLC Number:

TS201.2

HU Xiao-bo，GONG Yi，TAN Xi-yao，YU Ying-li，XIE Ming-yong*. Antioxidant Activity of Natural Red Pigment from Purple Sugarcane[J]. FOOD SCIENCE, 2009, 30(21 ): 131-134 https://doi.org/10.7506/spkx1002-6300-200921031

[1]	GU Dandan, DONG Xue, ZHANG Jinxiu, LÜ Jianhua, LI Zhuang, QI Yonghao, WANG Li’an. Production of Brown Rice Fermented by Ganoderma lucidum [J]. FOOD SCIENCE, 2025, 46(12): 148-155.
[2]	ZHAO Wenxiu, DU Rui, DU Xuerong, DONG Yushan, LI Chenlong, YAO Lili, HOU Yanru, ZHANG Jing, LUO Yulong. Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3 [J]. FOOD SCIENCE, 2024, 45(18): 242-249.
[3]	LI Ke, ZHANG Yixue, WANG Yanqiu, ZHAO Dianbo, ZHAO Yingying, CHEN Bo, WANG Yu, DU Manting, BAI Yanhong. Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions [J]. FOOD SCIENCE, 2024, 45(16): 177-187.
[4]	YU Fei, ZHAO Xiaoyan, ZHOU Changyan, WEI Shiwei, E Hengchao, LI Xiaobei. Comparison of Polyphenols, Flavonoids and Antioxidant Activities of Different Varieties of Lettuce [J]. FOOD SCIENCE, 2024, 45(13): 17-25.
[5]	ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi. Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products [J]. FOOD SCIENCE, 2023, 44(9): 211-220.
[6]	BAI Jing, ZANG Mingwu, QIAO Xiaoling, ZHAO Jiansheng, ZOU Hao, WU Jiajia, XU Chenchen, SHI Yuxuan, WANG Shouwei, ZHAO Yan. Rapid Determination of Acid and Peroxide Values in Frozen Pork by Using Raman Spectroscopy [J]. FOOD SCIENCE, 2023, 44(8): 301-306.
[7]	LI Xin, LUO Lei, XIONG Yingzi, WANG Ling, LI Maiquan, LIU Xia. Colorimetric Determination of Peroxidation Values of Edible Pure Vegetable Oil by Using Fe3O4@COOH Nanozyme [J]. FOOD SCIENCE, 2023, 44(24): 352-359.
[8]	DUAN Huping, KOU Yuxing, ZHOU Sheng, WEN Yuxiu, GAO Yuan, YU Xiuzhu. Effects of Different Exogenous Substances on Free Radical Change during Linseed Oil Oxidation at Room Temperature [J]. FOOD SCIENCE, 2021, 42(19): 36-42.
[9]	WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.
[10]	CHEN Congcong, WANG Xinwei, ZHAO Renyong. Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage [J]. FOOD SCIENCE, 2020, 41(3): 159-164.
[11]	YU Dianyu, YUAN Taizeng, WANG Hong, PEI Xingwu, JIANG Lianzhou, WANG Liqi, YU Wenbo. Effect of Nitrogen Deodorization on Peroxide Value of Evening Primrose Oil [J]. FOOD SCIENCE, 2019, 40(24): 252-257.
[12]	XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng. Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism [J]. FOOD SCIENCE, 2018, 39(23): 149-154.
[13]	CHENG Xinfeng, HANG Hua, XIAO Ziqun. Current Status of Research on the Mechanism of Action and Effect of Microwave Irradiation on Starch [J]. FOOD SCIENCE, 2018, 39(13): 310-316.
[14]	SUN Yulin, DAI Hongjie, WEN Jing, ZHANG Wei, ZHAO Juan, TIAN Li, CHEN Daohai. Optimization of Enzymatic Deproteinization of Polysaccharides from Cuttlefish Muscle (Sepia lycidas) and Its in Vitro Free Radical Scavenging Potential [J]. FOOD SCIENCE, 2017, 38(18): 251-258.
[15]	BAO Ying, MA Yue, LI Yashuang, ZHANG Yunqin, WU Yuan, LIU Chunlan. Structure Identification and Free Radical Scavenging Activity of Polysaccharide from Fruit Bodies of Leucopaxillus giganteus [J]. FOOD SCIENCE, 2016, 37(6): 71-76.

Antioxidant Activity of Natural Red Pigment from Purple Sugarcane

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments