Study on Antioxidant Activities of Extract of Safflower Florets (Carthamus tinctorius L.)

Abstract

Abstract: In this paper, four yellow pigments in extract of safflower florets (ESF) were isolated and identified by MS. A rapid reversed phase HPLC method was developed for the determination of yellow pigments in ESFs obtained from the samples heated at different temperatures and times by using a binary gradient system. Furthermore, the antioxidant capacity based on the ability to scavenge the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical of ESFs was investigated. The dynamic change of yellow pigments in ESFs was monitored by HPLC. The results obtained showed that the content of yellow pigments in extracts is gradually decreased with increasing temperature. The correlationship between the content of yellow pigments and their antioxi- dant activity is also found.

Key words: safflower, MS, HPLC, antioxidant activity, DPPH

XIE Ming-Yong, Wang-Hui-Qin, Nie-Shao-Ping. Study on Antioxidant Activities of Extract of Safflower Florets (Carthamus tinctorius L.)[J]. FOOD SCIENCE, 2006, 27(9): 36-40.

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Study on Antioxidant Activities of Extract of Safflower Florets (Carthamus tinctorius L.)

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