FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 87-91.

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Study on Antioxidant Activities of Edible Plants and Medicinal Plants Common in China

   Yang-Jin-Hua, LI  Bo, JI  Bao-Ping   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China  
  • Online:2006-06-15 Published:2011-09-22

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Abstract: In this article, three in vitro measuring methods were used, including FRAP, DPPH and the bleaching of β-carotene- sub-oleic acid method, so as to study the antixidative activities of 30 plants samples comprehensively. H2O and 80% ethanol were considered as the extracting agents of the plants while the trolox as the positive control. The results showed that the antixidative activity of Chinese gall is the strongest.

Key words: antioxidant activity； FRAP； DPPH； the bleaching of &beta, -carotene-sub-oleic acid method；