Antioxidant Effect in vitro of Polysaccharides from Sweet Potato Vines

Abstract

Abstract: To exploit the rich resources, sweet potato vines of Xushu 18 were selected as raw materials to extract polysaccharides (PSPV) by comprehensive pilot-extracting technologies since this kind is cultivated in China widely. By isolation and purification, PSPV powder was obtained with 93.5% purity. The physical and chemical properties and antioxidant effects of PSPV were studied. The results showed that the scavenging capabilities on O·2and ·OH of PSPV are obviously, and the values of EC50 are 4.8μg/ml and 4.4μg/ml respectively. Moreover, PSPV have strong antioxidant activities on linoleic acid. 0.20% PSPV and 0.10% BHT have equivalent effects. Since it can efficiently remove O·2and ·OH and shows marked effect on scavenging R· or ROO· with dose-effect relationship, it can be exploited as natural antioxidant.

Key words: antioxidant effect, polysaccharides, sweet potato vines

LUO Li-Ping, GAO Yin-Yu, WANG Ying-Xiang, XIA Dong-Hua, CHEN Cai-Shui. Antioxidant Effect in vitro of Polysaccharides from Sweet Potato Vines[J]. FOOD SCIENCE, 2008, 29(7): 424-427.

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Antioxidant Effect in vitro of Polysaccharides from Sweet Potato Vines

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