Free Radical Scavenging and Antioxidant Activity of Six Potherbs from Guizhou

doi:10.7506/spkx1002-6630-201011013

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 60-63.doi: 10.7506/spkx1002-6630-201011013

• Basic Research • Previous Articles Next Articles

Free Radical Scavenging and Antioxidant Activity of Six Potherbs from Guizhou

GONG Jiang-ning1 LIAO Li-ling1,* WANG Zheng-wu2 ZHENG Kui-ling1

1. School of Chemistry and Material Science, Guizhou Normal University, Guiyang 550001, China 2.Department of Food Science
and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Received:2009-09-27 Revised:2010-03-16 Online:2010-06-01 Published:2010-12-29
Contact: LIAO Li-ling E-mail:zhengwuwang@sjtu.edu.cn

Abstract

Abstract:

Six potherbs including Chenopodium album linn, Pteridum aquilinum var latiusculum, purslane, Picris divaricata vaniot, water cress and Bengal waterdropwort from Guizhou were extracted with ethanol or water and the extracts were tested for their hydroxyl and DPPH free radical scavenging capabilities. Meanwhile, the IC50 values as determined using rapeseed oil and lard as antioxidant models were used to evaluate their antioxidant activity. The results indicated that the 6 potherbs exhibited high hydroxyl and DPPH free radical scavenging capabilities and had excellent antioxidant effects on rapeseed oil and lard. However, added Bengal waterdropwort could accelerate oxidantion of rapeseed oil and lard.

Key words: potherbs from Guizhou, hydroxyl free radicals, DPPH free radical, edible oil, antioxidation

CLC Number:

Q949.91

GONG Jiang-ning1 LIAO Li-ling1,* WANG Zheng-wu2 ZHENG Kui-ling1. Free Radical Scavenging and Antioxidant Activity of Six Potherbs from Guizhou[J]. FOOD SCIENCE, 2010, 31(11): 60-63.

[1]	WANG Suli, GUO Zhenfu, GENG Lili. Liquid Phase Microextraction with Deep Eutectic Solvent Combined with High Performance Liquid Chromatography for Determination of New Neonicotinoid Insecticide Residues in Edible Oil [J]. FOOD SCIENCE, 2021, 42(8): 277-282.
[2]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[3]	YANG Yufei, LIU Cuiling, WU Jingzhu, SUN Xiaorong. Terahertz Spectroscopy for Non-destructive Identification of Quality Change of Edible Oils during Storage [J]. FOOD SCIENCE, 2021, 42(12): 248-254.
[4]	MENG Weiyi, GU Jin, JIANG Rui, ZHANG Qing, ZHAO Wentao, MA Yanhong, ZHAO Yixin, LI Yingying, GUO Wenping. High-Throughput Detection of Three Types of Contaminants in Edible Oils by Gas Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(4): 300-306.
[5]	ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan. Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation [J]. FOOD SCIENCE, 2020, 41(22): 119-126.
[6]	QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products [J]. FOOD SCIENCE, 2020, 41(19): 327-333.
[7]	ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong. Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel [J]. FOOD SCIENCE, 2020, 41(15): 8-14.
[8]	DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua. Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat [J]. FOOD SCIENCE, 2019, 40(19): 77-82.
[9]	CHEN Jia, YU Xiuzhu, LIU Xiaoli, XU Lirong, LI Mengjun, HUYAN Zongyao. A Review of the Application of Fourier Transform Infrared Spectroscopy for Quality and Safety Analysis of Edible Oils [J]. FOOD SCIENCE, 2018, 39(7): 270-277.
[10]	Lü Xiaojing, CAO Dequn, XU Nianjun. Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology [J]. FOOD SCIENCE, 2018, 39(6): 183-188.
[11]	CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu. Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase [J]. FOOD SCIENCE, 2018, 39(6): 39-44.
[12]	LI Peng, SHAO Zhiying, XIA Ji, HU Qiuhui, FANG Yong. Determination of Cadmium in Edible Oils by ICP-MS after Extraction Induced by Emulsion Breaking [J]. FOOD SCIENCE, 2018, 39(24): 284-288.
[13]	HUO Yanxiong, REN Yamei, YUAN Chunlong, WANG Tao, REN Xiaolin, YANG Junlin. Antioxidant Activities of Phloridzin Myristate [J]. FOOD SCIENCE, 2017, 38(9): 119-125.
[14]	ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian. Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits [J]. FOOD SCIENCE, 2017, 38(5): 14-20.
[15]	LI Wei, CHENG Chao, MO Kaiju. Antioxidant Activity of Water-Soluble and Alcohol-Soluble Flavonoids from Fengtou Ginger Rhizomes [J]. FOOD SCIENCE, 2017, 38(19): 137-142.

Free Radical Scavenging and Antioxidant Activity of Six Potherbs from Guizhou

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments