Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil

doi:10.7506/spkx1002-6630-201715021

Abstract

Abstract: The purpose of this study was to reveal the antioxidant activity in vitro of Phyllanthus emblica L. seed oil and to explore the role of the polyunsaturated fatty acids presented in the seed oil in its antioxidant mechanism. 1,1-diphenyl-2-picrylhydrazl (DPPH) radical and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphoate) radical (ABTS+·) scavenging assays were employed to evaluate the antioxidant activity. The results indicated that the scavenging capacity of Phyllanthus emblica L. seed oil against DPPH radical and ABTS+· were 95.91% and 98.58%, with half maximal inhibitory concentration (IC50) of 5.08 and 9.84 mg/mL respectively. The main antioxidants in Phyllanthus emblica L. seed oil were polyunsaturated fatty acids including α-linolenic acid. Conjugated fatty acid and hydroxyl fatty acid were detected in mixed fatty acids after oxidation characterized by ultraviolet (UV) spectroscopy and Fourier transform infrared spectroscopy (FT-IR). Moreover, monohydroxyl fatty acid was detected by gas chromatography-mass spectrometry (GC-MS) under the condition of excessive DPPH radical. All the above data indicated that the free radicals scavenging mechanism of polyunsaturated fatty acids included polyunsaturated fatty acid conjugation, singlemolecule addition, α-H oxidation of C＝C double bond and epoxidation reaction at least.

Key words: Phyllanthus emblica L. seed oil, antioxidant activity in vitro, polyunsaturated fatty acids, α-linolenic acid, antioxidant mechanism

CLC Number:

GE Shuangshuang, ZHANG Wenwen, LI Kun, XU Juan, LIU Lanxiang, ZHENG Hua, ZHANG Hong. Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil[J]. FOOD SCIENCE, 2017, 38(15): 127-134.

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Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil

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