in vitro Antioxidant Activity of Proanthocyanidins in Syzygium cumini Fruits

Abstract

Abstract: The antioxidant activity in vitro of proanthocyanidins purified from S. cumini fruits by semi-preparative HPLC was assessed in the present study. The results showed that the IC50 values of proanthocyanidins from S. cumini fruits obtained in DPPH, superoxide anion and hydroxyl radical assays were 4.448, 5.718 μg/mLand 60.490 μg/mL, respectively. An IC50 of 117.091 μg/mL was obtained in anti-linoleic acid peroxidation assay. The total antioxidant capacity and reducing power were significantly higher than those of vitamin C, and the metal-chelating activity was better than that of EDTA. These findings suggest that proanthocyanidins from S. cumini fruits have strong free radical scavenging and antioxidant activities in vitro.

Key words: S. cumin, proanthocyanidins, radical scavenging activity, antioxidation, in vitro

CLC Number:

TS214.9

ZHANG Jing. in vitro Antioxidant Activity of Proanthocyanidins in Syzygium cumini Fruits[J]. FOOD SCIENCE, 2012, 33(17): 101-105.

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