Comparison of Antioxidant Activity of Total Flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd

doi:10.7506/spkx1002-6630-201107027

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 117-120.doi: 10.7506/spkx1002-6630-201107027

• Basic Research • Previous Articles Next Articles

Comparison of Antioxidant Activity of Total Flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd

WANG Bei-bei，NIU Fu-ge，DUAN Yu-feng*

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China

Received:2010-07-07 Revised:2011-02-13 Online:2011-04-15 Published:2011-03-30
Contact: DUAN Yu-feng* E-mail:yfduan@snnu.edu.cn

Abstract

Abstract: The main purpose of this study was to comparatively investigate the antioxidant activity of total flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd in vitro. The antioxidant evaluation was achieved by using DPPH, superoxide anion and hydroxyl free radical systems and comparing with the reference materials VC and BHT. In a certain concentration range (0.05－0.5 mg/mL), the scavenging rates of total flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd against DPPH, superoxide anion and hydroxyl free radical were found to be 94.0% and 94.4%, 82.1% and 80.7%, and 16.6% and 16.7%, respectively, slightly inferior to those of VC and BHT. In general, total flavonoids from Alpinia galangal Willd are better antioxidants than those from Alpinia officinarum Hance.

Key words: Alpinia officinarum Hance, Alpinia galangal Willd, total flavonoids, antioxidant activity

CLC Number:

TS255.1

WANG Bei-bei，NIU Fu-ge，DUAN Yu-feng*. Comparison of Antioxidant Activity of Total Flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd[J]. FOOD SCIENCE, 2011, 32(7 ): 117-120.

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Comparison of Antioxidant Activity of Total Flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd

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