Research on Antioxidative Activities of Amygdlin from Almond Pollen

Abstract

Abstract: This research mainly studied the antioxidation of amygdlin from almond pollen on general capacity of antioxdation, reducing power, DPPH radical scavenging activity, hydroxyl radical scavenging activity and antioxidative activity in a lecithin liposome system. It was found that the antioxidative and antiradical capacity of the amygdlin from almond pollen were weaker than that of ethanol extracts and supernatant after amygcllin crystallization, except hydroxyl radical scavenging capacity. So the product of ethanol extracts from almond pollen not only possessed the good antioxidative activities but also the antitumor activities.

Key words: almond pollen, amygdlin, antioxidation

DONG Jie, YIN Ce, ZHANG Hong-Cheng, LI Chun-Yang, CHEN Cui-Li. Research on Antioxidative Activities of Amygdlin from Almond Pollen[J]. FOOD SCIENCE, 2007, 28(8): 65-68.

[1]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[2]	ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan. Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation [J]. FOOD SCIENCE, 2020, 41(22): 119-126.
[3]	QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products [J]. FOOD SCIENCE, 2020, 41(19): 327-333.
[4]	ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong. Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel [J]. FOOD SCIENCE, 2020, 41(15): 8-14.
[5]	DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua. Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat [J]. FOOD SCIENCE, 2019, 40(19): 77-82.
[6]	HUO Yanxiong, REN Yamei, YUAN Chunlong, WANG Tao, REN Xiaolin, YANG Junlin. Antioxidant Activities of Phloridzin Myristate [J]. FOOD SCIENCE, 2017, 38(9): 119-125.
[7]	ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian. Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits [J]. FOOD SCIENCE, 2017, 38(5): 14-20.
[8]	LI Wei, CHENG Chao, MO Kaiju. Antioxidant Activity of Water-Soluble and Alcohol-Soluble Flavonoids from Fengtou Ginger Rhizomes [J]. FOOD SCIENCE, 2017, 38(19): 137-142.
[9]	DENG Na, QIAO Shen, GAO Xin, GAO Yaru, MA Jie, ZHANG Na, GUO Qingqi. Optimization of Extraction Process of Polyphenols from Pomegranate Peel by Response Surface Methodology and Antioxidant Activity Analysis of Polyphenols in Different Parts of Pomegranate Fruit [J]. FOOD SCIENCE, 2016, 37(6): 39-43.
[10]	ZHANG Jian, LIU Shaowei, ZHANG Yi, WANG Gongming, ZHAO Yunping, LIU Jingxi, LIU Xin. Preparation and Antioxidant Activity of Low Molecular Weight Peptide from Apostichopus japonicus Sperm [J]. FOOD SCIENCE, 2016, 37(23): 248-253.
[11]	WU Huabo, CHEN Qian, CHE Lilong, XIAO Desheng. Effect of Dietary Iron Content and Exercise on Antioxidant Capacity in the Medulla Oblongata in Female Rats [J]. FOOD SCIENCE, 2016, 37(11): 185-189.
[12]	DUAN Zhouwei, XIE Hui, DOU Zhihao*, HE Ai, WAN Zhuning. Enzymatic Preparation and Antioxidant Activities of Bioactive Peptides from Epinephelus Meat [J]. FOOD SCIENCE, 2015, 36(5): 142-147.
[13]	LEI Ji, SHI Xiumei, LI Tiezhi. Effect of Lemon Dietary Fiber on Residual Nitrite Level in Pork Luncheon Meat [J]. FOOD SCIENCE, 2015, 36(4): 19-22.
[14]	WANG Zhijun, ZHANG Liujing, ZHONG Yingxia, KAN Lijiao, XIE Jianhua, XIE Mingyong. Acetylated Modification and Antioxidant Activity of Polysaccharides from Cyclocarya paliurus [J]. FOOD SCIENCE, 2015, 36(21): 6-9.
[15]	HU Xiao, WU Qiong, YANG Xianqing, LI Laihao, WU Yanyan, LIN Wanling, QI Bo. Antioxidant stability of enzymatic hydrolysates from Schizochytrium limacinum Meal [J]. FOOD SCIENCE, 2015, 36(11): 21-26.

Research on Antioxidative Activities of Amygdlin from Almond Pollen

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments