Research on Scavenging Effect on Radical and Inhibiting Effect on Lipid Peroxidation of Different Apple Polyphenol Extracts in vitro

Abstract

Abstract: Objective: To study the scavenging effects on hydroxyl radical (•OH), superoxidized anion radical (O2 •) and malondialdehyde (MDA) generated by lipidperoxidation of different apple polyphenol extracts. Methods: The DR spectro- photometry and improved TBA spectrophotometry and solvent box method were used to determined the scavenging effects on• OH, O•2and MDA. Results: Different apple polyphenol extracts all had antioxidant effects, but in different antioxidant systems, different apple polyphenol extracts had different antioxidant effects, and the antioxidant effects of AP I and AP II showed better. Conclusion: Apple polyphenol extracts had antioxidant activity. The main antioxidant components were phenols and proanthocyandins oligomer with low
molecular weight.

Key words: apple polyphenol extract, scavenging effect, radical, lipid peroxidation

CHEN Wei-Jun, FANG Lin, QI Xiang-Yang, ZHANG Li-Qin, YANG Er-Ning, XIE Bi-Jun. Research on Scavenging Effect on Radical and Inhibiting Effect on Lipid Peroxidation of Different Apple Polyphenol Extracts in vitro[J]. FOOD SCIENCE, 2005, 26(12): 212-215.

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Research on Scavenging Effect on Radical and Inhibiting Effect on Lipid Peroxidation of Different Apple Polyphenol Extracts in vitro

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