FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 84-86.doi: 10.7506/spkx1002-6630-201019016

• Basic Research • Previous Articles     Next Articles

Antioxidant Effect of Eucommin

PENG Mi-jun,PENG Sheng,WU Ji-lin,LAN Wen-ju   

  1. Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie 427000, China
  • Received:2010-07-01 Revised:2010-09-13 Online:2010-10-15 Published:2010-12-29
  • Contact: PENG Mi-jun, E-mail:pengmj163@163.com

Abstract:

To provide theoretical evidences for developing novel natural antioxidants, eucommin and high-purity chlorogenic acid were assessed for their antioxidant effects by hydroxyl, superoxide anion and DPPH free radical assays with vitamin C as a positive control. Curves of free radical scavenging ratio versus concentration were plotted for each of these three compounds. As a result, eucommin had different scavenging effects against different radicals and the best ability to scavenge superoxide anion radicals, followed by DPPH and hydroxyl radicals, with corresponding maximum scavenging ratios of 95.85%, 75.31% and 31.10%. Therefore, eucommin is a potential strong antioxidant.

Key words: eucommin, chlorogenic acid, vitamin C, free radical, antioxidant activity

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