Antioxidant Activity and DNA Damage Preventing Effect of Procyanidins from Litchi chinensis Pericarp

doi:10.7506/spkx1002-6300-201001003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 14-18.doi: 10.7506/spkx1002-6300-201001003

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Antioxidant Activity and DNA Damage Preventing Effect of Procyanidins from Litchi chinensis Pericarp

LI Shu-yi，ZHOU Wei-jing，SUN Zhi-da*，XIE Bi-jun

(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Received:2009-03-24 Revised:2009-08-19 Online:2010-01-01 Published:2014-05-19
Contact: SUN Zhi-da*， E-mail:sunzhida@mail.hzau.edu.cn

Abstract

Abstract:

In order to evaluate antioxidant activity in vitro of procyanidins from pericarp of four cultivars (Baila, Feizixiao, Nuomizi, Huaizhi) of litchi (LPPC), superoxide anion radical, hydroxyl radical and hydrogen peroxide scavenging assays were carried out using pyrogallo-luminol, ferrous sulfate-Luminol-hydrogen peroxide and Luminol-hydrogen peroxide systems, respectively. In addition, copper sulfate-phen-VC-hydrogen peroxide-DNA system was used to determine the preventing effect of LPPC against DNA damage. Results showed that among the litchi cultivars, Baila LPPC possessed the best scavenging potency against superoxide anion and hydrogen peroxide and Feizixiao LPPC indicated the most efficient hydroxide radical scavenging ability and DNA damage preventing effect. In conclusion, procyanidins from pericarp of different litchi cultivars acted different antioxidant effects in different chemiluminescence systems.

Key words: LPPC, chemiluminescence method, antioxidant activity in vitro, DNA damage prevention

CLC Number:

TS264.4

LI Shu-yi，ZHOU Wei-jing，SUN Zhi-da*，XIE Bi-jun. Antioxidant Activity and DNA Damage Preventing Effect of Procyanidins from Litchi chinensis Pericarp[J]. FOOD SCIENCE, 2010, 31(1): 14-18.

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Antioxidant Activity and DNA Damage Preventing Effect of Procyanidins from Litchi chinensis Pericarp

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