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

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Antioxidant Activity of Natural Red Pigment from Purple Sugarcane

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

  1. 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*


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

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