Study on Antioxidant Activity of Edible Tender Leaves of Pistacia chinensis Bunge.

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 45-47.

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Study on Antioxidant Activity of Edible Tender Leaves of Pistacia chinensis Bunge.

LIU Jian-Jun, XU Li-Song, WANG Jing-Jing, LIU Xi-Kui

1. State Key Laboratory of Phytochemistry and Plant Resourses in West China,Kunming Institute of Botany,Chinese Academy of Sciences,Kunming 650204,China;2. Department of Chemistry,Kunming College,Kunming 650031,China;3. The Middle School Attached to Yunnan Normal University;Kunming 650106,China

Online:2008-09-15 Published:2011-12-08

Abstract

Abstract: The antioxidant activities of the petroleum ether, EtOAc, BuOH and H2O extracts from the edible tender leaves of Pistacia chinensis Bunge., were studied respectively by the DPPH radical scavenging activity method. The extracts exhibit good scavenging activities on DPPH radical. Particularly, the EtOAc and BuOH extracts show higher activities than BHA and an equivalent action with VC, suggesting Pistccia chinensis Bunge. may act as a new plant resource for the natural antioxidants.

Key words: Pistacia chinensis, edible vegetable, antioxidant activity

LIU Jian-Jun, XU Li-Song, WANG Jing-Jing, LIU Xi-Kui. Study on Antioxidant Activity of Edible Tender Leaves of Pistacia chinensis Bunge.[J]. FOOD SCIENCE, 2008, 29(9): 45-47.

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Study on Antioxidant Activity of Edible Tender Leaves of Pistacia chinensis Bunge.

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