In vitro Antioxidant Properties of Extract of Non-astringent Persimmons

Abstract

Abstract: Objective:To study the antioxidant properties of extract of non-astringent persimmons(Diospyos kaki)(EP) in vitro. Method: The extract of non-astringent persimmons were preparated by 70 % alcoholic refluence. The content of the active components of EP was mensurated. The antioxidant activity of the EP has been analyzed by using different assays, such as total antioxidant activity, reducing power, hydroxyl radical scavenging assay, superoxide radical scavenging assay, DPPH radical scavenging assay and lipid peroxidation assay. Antioxidant activities of BHT, VC, and D-mannitol were as a positive control. Result: The contents of total saccharides, total phenolic, and total flavonoid in EP were 62.03 %, 0.33 %, 0.725 %, respectively. EP was proved with total antioxidant activity in evidence, effective reducing power, inhibition of lipid peoxidation and free radical, scavenging activity. The IC50 values of inhibition for DPPH radical, hydroxyl radical, superoxide anion radical and lipid peroxidation assay were 0.8, 4.1, 2.1 and 4.2 mg/ml, respectively. Conclusion: EP has obvious antioxidant activities in vitro.

Key words: persimmons, antioxidant, free radical scavenging, in vitro

XU Sheng-Long, YANG Jian-Xiong. In vitro Antioxidant Properties of Extract of Non-astringent Persimmons[J]. FOOD SCIENCE, 2008, 29(4): 131-134 https://doi.org/

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In vitro Antioxidant Properties of Extract of Non-astringent Persimmons

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