Evaluation of in vitro Antioxidant Activities of Extracts from Pyrola corbieri

doi:10.7506/spkx1002-6300-201003004

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 19-21.doi: 10.7506/spkx1002-6300-201003004

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Evaluation of in vitro Antioxidant Activities of Extracts from Pyrola corbieri

MO Zheng-chang1,2，DENG Jing1,2，JI Guang-quan1,2，YANG Juan2,*

1. College of Life Science, Guizhou University, Guiyang 550025, China；2. Key Laboratory of Chemistry for Natural Products,Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, China

Received:2009-04-21 Online:2010-02-01 Published:2010-12-29

Abstract

Abstract:

Antioxidant activities in vitro of extracts from Pyrola corbieri using petroleum ether, chloroform, ethyl acetate, n-butanol or water were evaluated by salicylic acid, 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and ferric reducing/antioxidant power (FRAP) assays under the reference of vitamin C. Results indicated that antioxidant activities of extracts exhibited an obvious difference due to different evaluation methods. Similarly, the antioxidant activities of extracts with different polarities measured by the identical assay method also exhibited a significant difference.

Key words: Pyrola corbieri, antioxidant activity, free radical scavenging activity, reducing power

CLC Number:

Q946.39

MO Zheng-chang1,2，DENG Jing1,2，JI Guang-quan1,2，YANG Juan2,*. Evaluation of in vitro Antioxidant Activities of Extracts from Pyrola corbieri[J]. FOOD SCIENCE, 2010, 31(3): 19-21.

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Evaluation of in vitro Antioxidant Activities of Extracts from Pyrola corbieri

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