in vitro Antioxidant Activity of Lyophilized Rape Royal Jelly

doi:10.7506/spkx1002-6630-201121012

Abstract

Abstract: Water-soluble protein, total phenol and 10-HDA in lyophilized samples of rape royal jelly from different regions: Qinghai, Shaanxi, Anhui and Zhejiang were analyzed in this study. The antioxidant activities of water-soluble extract from these samples were determined using DPPH radical scavenging and FRAP assays. The results showed that there were no significant differences in total phenol content among royal jelly samples from the different regions above. Royal jelly samples collected from Qinghai and Shaanxi had the highest water-soluble protein and 10-HDA contents, reaching 190.32 mg/g and 4.28%, respectively. All the samples investigated had powerful DPPH radical scavenging activity and total antioxidant capacity. Strong correlations were observed between total antioxidant capacity and water-soluble protein content (r＝0.88) or total phenol content (r＝0.95).

Key words: lyophilized royal jelly, water-soluble proteins, 10-HAD, antioxidant activity

CLC Number:

TS201.21

GAO Hui，CHENG Ni，JIA Qi，WANG Bi-ni，DENG Jian-jun，CAO Wei. in vitro Antioxidant Activity of Lyophilized Rape Royal Jelly[J]. FOOD SCIENCE, 2011, 32(21): 52-55.

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in vitro Antioxidant Activity of Lyophilized Rape Royal Jelly

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