The Phenolic Compounds,Metabolites, and Antioxidant Activity of Propolis Extracted by Ultrasound‐Assisted Method

The influences of ultrasound‐assisted, pharmacopeia, and supercritical fluid extraction methods on bioactive compounds and biological activities of propolis were evaluated. Results showed that propolis extracted by ultrasound‐assisted method contained more phenolic compounds, and showed the highest total phenolic content (245.84 ± 6.41 mg GAE/g DW), total flavonoids content (198.82 ± 5.74 mg RE/g DW), and stronger in vitro antioxidant activity (DPPH·: 1.03 ± 0.04 mmol Trolox/g DW, ABTS+·: 2.19 ± 0.05 mmol Trolox/g DW, and FRAP: 1.48 ± 0.12 mmol FeSO₄/g DW) than those of pharmacopoeia and supercritical fluid methods. A total of 36 phenolic compounds were identified in propolis. Among them, quercetin, quercetin‐3‐methyl‐ether, kaempferol, isorhamnetin, luteolin‐methyl‐ether, and quercetin‐7‐methyl‐ether could only be found in ultrasound‐assisted and pharmacopoeia methods. Moreover, the phenolic compounds had the similar metabolic pathways in rats and were mainly metabolized by sulfation and glucuronidation pathways. Additionally, ultrasonic‐treated propolis have good in vivo antioxidant activity and could repair D‐galactose‐induced oxidative damage in rats. Therefore, ultrasound‐assisted method could replace pharmacopeia method to be considered as bioactive compounds extraction from propolis, taking into consideration of yield, short extraction time, and high antioxidant activity.     

橘皮粗多糖的提取工艺优化及抗氧化活性评价

为了优化橘皮粗多糖的微波提取工艺,评价橘皮粗多糖的抗氧化活性;通过Box-Behnken的中心组合设计及响应面法(RSM)建立了微波提取时间(min)、料液比(g/mL)、微波功率(W)的二次回归模型,对橘皮多糖的最佳微波提取工艺条件进行优化;并通过Fenton反应和有机自由基(DPPH.)法对其进行体外抗氧化活性测试。实验表明,最佳提取条件为微波提取时间18min、料液比1:25(g/mL)、微波功率250W,在该条件下橘皮粗多糖的提取得率为33.71%,高于传统回流方法(15.75%)。橘皮粗多糖对.OH和DPPH.有显著的清除作用,可以探索作为食品工业和制药行业的天然抗氧化剂。     

叶黄素纳米脂质体的制备工艺优化及其氧化稳定性

以叶黄素晶体为原料,采用乙醇注入法制备叶黄素纳米脂质体。在单因素试验基础上采用响应面试验,优化叶黄素纳米脂质体的制备工艺,得到了叶黄素纳米脂质体的最佳制备工艺条件为:叶黄素用量0.51 mg/m L、卵磷脂与胆固醇(质量比4∶1)用量5.0%、pH 7.4、温度62.9℃。此条件下叶黄素纳米脂质体包封率为(91.20±0.56)%,平均粒径为(226.8±10.62)nm;透射电子显微镜分析显示,所制备的叶黄素纳米脂质体呈球形纳米结构,叶黄素在纳米脂质体内部均匀分布;1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picrylhydrazyl,DPPH)自由基清除研究结果表明,叶黄素及其纳米脂质体的DPPH自由基清除活性与其质量浓度呈正相关,叶黄素纳米脂质体可有效提高叶黄素的热稳定性和抗氧化性能。     

滁菊的功能成分及其体外抗氧化活性

为明确滁菊中抗氧化活性物质的含量及其抗氧化能力,对其进行进一步的开发利用,对滁菊（Chrysanthemum morifolium Ramat）酚类、多糖、类胡萝卜素提取物抗氧化能力及含量进行研究。结果表明：滁菊总酚和黄酮含量较高,分别为53.67 mg/g和70.32 mg/g,高于大洋菊等菊花;多糖和类胡萝卜素含量较低。3 种提取物中,酚类抗氧化能力最强,对1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS）阳离子自由基的清除能力分别为208.79 mmol/g和160.23 mmol/g,对Fe3＋的还原能力达到238.35 mmol/g,高于杭白菊等菊花。采用高效液相色谱法测定了滁菊酚类及类胡萝卜素单体组成,初步鉴定出滁菊含有绿原酸、儿茶素、咖啡酸、阿魏酸、金丝桃苷、槲皮素6 种单体酚,以及叶黄素和β-类胡萝卜素2 种类胡萝卜素单体。酚类物质中绿原酸含量最高,达到813.21 mg/g;金丝桃苷次之,达到408.17 mg/g;类胡萝卜素中叶黄素含量最高,为78.6 mg/g。在不考虑协同作用情况下,酚类物质中绿原酸对Fe3＋还原能力、DPPH及ABTS阳离子自由基清除能力的贡献均最大,类胡萝卜素中叶黄素对DPPH自由基的清除能力贡献最大。     

电子顺磁共振波谱法测定三种类胡萝卜素抗氧化活性

运用电子顺磁共振波谱(EPR),通过三种类胡萝卜素(番茄红素、叶黄素、β-胡萝卜素)对1,1-二苯基-2-三硝基苯肼自由基(DPPH·)和羟基自由基(·OH)清除能力大小的比较,测定了三种类胡萝卜素抗氧化活性能力。结果表明,DPPH和Fe2+(固定Fe2+:H₂O₂=1:10)浓度均与EPR信号呈良好的线性关系,相关系数R2均大于0.99。三种类胡萝卜素对DPPH·和·OH均有一定清除作用,且随浓度的增大和时间的延长清除作用逐渐增强。其中,番茄红素的抗氧化活性能力最强,叶黄素次之,β-胡萝卜素最弱,浓度为0.6 mmol/L的番茄红素、叶黄素和β-胡萝卜素对DPPH·的清除率分别为95.4%、76.7%和47.7%,对·OH的清除率分别为56.6%、29.1%和14.0%。相较于紫外-可见分光光度(UV-Vis)法,该方法可以有效避免类胡萝卜素自身颜色对测试结果的干扰,研究结果可为完善类胡萝卜素等天然食品添加剂的抗氧化能力评价方法提供依据。     

响应面试验优化超声辅助提取连钱草多糖工艺及其体外抗氧化活性

通过中心复合试验优化超声辅助提取连钱草多糖的工艺,以1,1-二苯基-2-苦肼基（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基和2,2’-连氮基-双-（3-乙基苯并噻唑-6-磺酸）自由基（2,2’--azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical,ABTS＋•）清除能力、Fe2＋螯合力、铁离子还原抗氧化力（ferric reducingantioxidant power,FRAP）和N,N-二甲基-对苯二胺（N,N-dimethyl-p-phenylenediamine,DMPD）自由基清除能力为指标,研究连钱草多糖的体外抗氧化活性。结果表明,超声辅助提取连钱草多糖的最优工艺为pH 7.2、液固比32∶1（mL/g）、超声功率270 W、超声时间8 min,此条件下多糖提取率在4.95%～5.12%范围内。体外抗氧化活性结果显示,连钱草多糖DPPH自由基清除能力为（0.51±0.04）μmol Trolox/mg,ABTS＋•清除能力为（0.69±0.04）μmolTrolox/mg,Fe2＋螯合力为（0.51±0.29）μmol EDTA/mg,FRAP值为（3.45±0.03）μmol Trolox/mg,DMPD自由基清除能力为（0.17±0.01）μmol Trolox/mg。     

Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin

The extraction of antioxidant phenolic compounds from coffee silverskin (CS) was studied. Firstly, the effect of different solvents (methanol, ethanol, acetone, and distilled water) on the production of antioxidant extracts was evaluated. All the extracts showed antioxidant activity (FRAP and DPPH assays), but those obtained with methanol and ethanol had significantly higher (p?<?0.05) DPPH inhibition than the remaining ones. Due to the lower toxicity, ethanol was selected as extraction solvent, and further experiments were performed in order to define the solvent concentration, solvent/solid ratio, and time to maximize the extraction results. The best condition to produce an extract with high content of phenolic compounds (13 mg gallic acid equivalents/g CS) and antioxidant activity [DPPH?=?18.24 μmol Trolox equivalents/g CS and FRAP?=?0.83 mmol Fe(II)/g CS] was achieved when using 60 % ethanol in a ratio of 35 ml/g CS, during 30 min at 60–65 °C.     

刺葡萄皮醇提物和不同洗脱组分抗氧化成分及活性

以酸化甲醇为溶剂对刺葡萄皮进行超声波辅助提取,并用大孔树脂进行分离得到5 种不同洗脱组 分,研究刺葡萄皮醇提物和不同洗脱组分的活性成分及抗氧化能力。结果表明,刺葡萄皮含有较高含量的 多酚（1.836 mg/g mf）、黄酮（0.874 mg/ g mf）、VC（3.567 mg/g mf）、丹宁（3.578 mg/g mf）和花青素 （2.970 mg/g mf）,其1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力、 2,2’-二氮-双（3-乙基苯并噻唑-6-磺酸）二铵盐自由基（2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical, ABTS＋·）清除能力、铁离子还原能力（ferric reducing antioxidant power,FRAP）分别为22.325、17.595、 26.487 μmol TE/g mf。在5 种组分中以水解吸组分活性成分含量最高,其多酚、黄酮、VC、丹宁和花青素含量分别 为0.876、0.116、1.577、1.576 mg/g mf和1.330 mg/g mf,其DPPH自由基、ABTS＋·清除能力和FRAP分别为3.636、10.109、 13.415 μmol TE/g mf,相关性分析表明抗氧化活性与活性成分花青素、丹宁、VC含量呈强相关关系,表明抗氧化活性可 能主要由这3 种活性物质贡献。本研究结果表明,刺葡萄皮有潜力作为膳食补充抗氧化物质的主要来源。     

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of different cocoa varieties were evaluated. Fourier transform infrared spectroscopy (FTIR), as well as conventional methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), was used to determine TAC and TPC. Chocolate showed higher (p < 0.05) TPC (47.17–57.16 mg GAE/g) and TAC (1.66–2.33 mM TE/g and 8.86–11.35 mM TE/g as measured by DPPH and ABTS, respectively) than cocoa beans (6.30–26.05 mg GAE/g, 0.24–1.17 mM TE/g and 1.29–4.83 mM TE/g for TPC, DPPH and ABTS, respectively). Partial least square (PLS) model for infrared data showed a good calibration coefficient (R²cal > 0.94), indicating that the FTIR technique represents a fast and reliable tool to evaluate TPC and TAC in cocoa beans and chocolate.     

青钱柳叶活性成分的抗氧化活性及UPLC-QTOF-MS/MS分析

利用96孔板法测定青钱柳叶不同溶剂(水、70%乙醇、乙酸乙酯和正己烷)提取物中总酚、总黄酮含量及抗氧化活性(DPPH自由基清除能力、还原能力、总抗氧化能力),考察酚类物质含量与抗氧化活性的相关性,并采用超高效液相色谱-四极杆飞行时间串联质谱(ultra performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spetrometry,UPLC-QTOF-MS/MS)分析提取物中主要活性成分。结果表明:不同提取物中总酚、总黄酮含量及抗氧化活性存在显著性差异且70%乙醇溶液提取物表现出最高的总酚(219.01 mg GAE/g)、总黄酮含量(7.23 mg CE/g)及最强的DPPH自由基清除能力(35.46 mg TE/g)和还原能力(1.89 mmol Fe SO_4/g);总酚、总黄酮含量与DPPH自由基清除能力、还原能力之间呈正相关,与总抗氧化能力呈显著负相关,表明多酚类物质是青钱柳中主要的抗氧化剂。UPLC-QTOF-MS/MS分析70%乙醇溶液提取物并初步鉴定出22种化合物,包括2种有机酸、4种酚酸、5种黄酮、8种三萜皂苷类和3种酯类,其中酚酸和黄酮类化合物是主要的抗氧化活性成分,有机酸、三萜皂苷及酯类化合物可能是潜在的抗氧化活性成分。     

The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro

This research was performed in order to compare the water and acetone extracts of raw and boiled for 10, 20, 40 and 60 min Korean lotus roots (KLR) and Polish white onion (PWO) in the contents of their bioactive compounds, antioxidant activity and thermostability.It was found that polyphenols (mg GAE/g), flavanols (μg GAE/g), flavonoids (mg CE/g), anthocyanins (mg CGE/kg) and tannins (mg CE/g) in water extract of raw lotus roots were 14.18 ± 0.7, 8.41 ± 0.5, 1.09 ± 0.06, 21.3 ± 1.2 and 7.29 ± 0.4, and of white onion - 11.11 ± 0.6, 6.78 ± 0.3, 0.71 ± 0.03, 17.00 ± 0.9 and 1.64 ± 0.08, respectively, and significantly higher in KLR (P < 0.05). The antioxidant activity of raw KLR water extract (139.4 ± 6.1, 53.1 ± 3.6 and 89.3 ± 4.6 μmol TE/g for DPPH, CUPRAC and ABTS, respectively) was significantly higher than in white onion (23.84 ± 1.8, 31.9 ± 2.1 and 38.14 ± 2.6 for DPPH, CUPRAC and ABTS, respectively, P < 0.05).The thermostability of the water KLR extract’s of polyphenols, flavanols, flavonoids, anthocyanins and tannins was high and even after 60 min of boiling remains as 40.0, 42.3, 50.5, 41.4 and 41.0%, respectively. After 60 min of boiling the most thermostable compounds were flavonoids - remaining at 50.5% in water extract of KLR. Also after 60 min of boiling the thermostability of the antioxidant activity of water extracts of KLR remained significantly high: 40.6, 42.3, 46.3 and 43.6%, according to DPPH, FRAP, ABTS and CUPRAC assays, respectively.Similar relationship was obtained with acetone extracts, but the value was lower than with the water ones. In conclusion, the contents of some bioactive compounds, the antioxidant activity and the thermostability in water and acetone extracts of KLR are significantly higher than the same indices in PWO. FTIR and fluorimetry can be used as additional markers for the characterization of bioactive compounds in vegetables.     

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

The effect of lutein (100, 200, 300 μg/ml), sesamol (500, 1000, 2000 μg/ml), ellagic acid (300, 600, 900 μg/ml) and olive leaf extract (100, 200, 300 μg/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000 ppm. The radical scavenging activity was of the order: ellagic acid > sesamol > olive leaf extract > lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl₃/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24 h at 4 °C. In bovine and porcine muscle model systems, lipid oxidation decreased (P < 0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol > ellagic acid > olive leaf extract > lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P < 0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics.     

Optimisation of extraction conditions for recovering carotenoids and antioxidant capacity from Gac peel using response surface methodology

The peel of Gac fruit is regarded as waste product in the processing of Gac although it contains high level of carotenoids and possesses a significant antioxidant capacity. This study optimised the extraction yields of carotenoids and antioxidant capacity from Gac peel. Different organic solvents were examined to determine the most suitable solvent for the extraction. The extraction conditions including time, temperature and solvent–solid ratio were then optimised for maximising extraction yields of carotenoids and antioxidant capacity from Gac peel using response surface methodology. Ethyl acetate was identified as the most suitable solvent. The optimal extraction time, temperature and solvent–solid ratio were 150 min, 40.7 °C and 80 mL g^?1, respectively. The carotenoid extraction yield and the antioxidant capacity extraction yield were 271 mg/100 g DW and 737 μm TE/100 g DW, respectively. Thus, the extraction using ethyl acetate with the ratio of 80:1 (mL solvent per g Gac peel) for 150 min at 40.7 °C is suggested for recovering carotenoids and antioxidant capacity from Gac peel.     

Analysis of solvent effects on polyphenols profile,antiproliferative and antioxidant activities of mulberry (Morus alba L.) extracts

A systematic study about the solvent effect on the mulberry polyphenol (MP) profile, antioxidant and antiproliferation capacities against human hepatoma HepG2 cells was conducted. Results indicated that MP profiles showed significant differences as a function of solvents including AA/W (acetic acid/water), MeOH/AA/W (methanol/ acetic acid/water), EtOH/AA/W (ethanol/ acetic acid/water) and ME2CO/AA/W (acetone/ acetic acid/water). Among the solvents, EtOH/AA/W took advantage in obtaining MP with the highest yield (49.81 mg GAE g^?1 dw), and cellular antioxidant capacity in the PBS no‐wash protocol (63.2 μmolQE/100 g), as well as low cell cytotoxicity (≥50.0 mg mL^?1). ME2CO/AA/W was the best choice for extracting MP with the most various compositions (two phenolic acids, four anthocyanins and four flavonols), greatest potential in inhibiting proliferation of HepG2 cells (EC₅₀ = 28.2 mg mL^?1) and highest intracellular antioxidant activity (38.0 μmolQE/100 g). Results provide baseline information for efficient solvent extraction to obtain MP that is promising as natural antioxidants and antitumor agents.     

微波辅助提取黑枸杞多酚及抗氧化活性研究

以多酚提取得率(EP)、黄酮提取得率(EF)以及2,2-二苯代苦味酰基(DPPH)自由基清除率为评价指标,通过单因素及正交设计确定黑枸杞多酚最佳提取工艺并对其抗氧化活性进行了研究。结果表明:50%乙醇作为提取溶剂,微波辅助提取效果较好;优化得到黑枸杞多酚微波辅助提取工艺为:乙醇浓度60%,微波时间6 s,料液比1:25 g/mL,提取4次;在此条件下,多酚提取得率为(3.58±0.07)%,黄酮提取得率为(3.85±0.06)%;DPPH自由基清除率可达(85.76±1.40)%,IC50为0.37 μg/mL,黑枸杞多酚提取物具有较强抗氧化能力。     

Study of Antioxidant Activity of Biologically Active Compounds Isolated from Green Vegetables by Coupled Analytical Techniques

This study was carried out to determine the total antioxidant activity of selected green vegetables like kale and spinach. The antioxidant activity was expressed in radical scavenging activity (RSA). The generation of the DPPH· (1,1-diphenyl-2-picrylhydrazyl) free radical forms the basis of one of the spectrophotometric methods that has been applied to the measurement of the total antioxidant activity of extracts and solutions of pure substances. Among examined vegetables, spinach showed the highest total antioxidant activity. RSA values for samples of frozen spinach varied from 16.2% to 42.6%, but RSA for fresh spinach did not exceed 19.8%. Kale extracts were obtained by use of supercritical fluid extraction. The highest antioxidant activity was found for the first fraction of extracts, and it was 14.2% (for fraction obtained at pressure 258 bar and 5% methanol addition). Afterwards, lutein belonging to carotenoid group was determined in plant extracts by means of HPLC–UV-VIS. The concentration values of lutein ranged between 0.43 and 0.88 mg/g for three frozen spinach samples and 0.83 mg/g for fresh spinach. Lutein, has also antioxidant properties; therefore, RSA was determined for the standard solutions of lutein. However, the influence of lutein on the RSA values of spinach and kale is relatively low. Spinach, more than other analysed plants had an exceptionally high total polyphenol and flavonoid content.     

Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product

Wheat flour and cane sugar were partially substituted (50 and 75%) by a mango-processing by-product (MPB) as an added-value food ingredient in muffins. Their sensory analysis, chemical composition, antioxidant activity and in vitro starch hydrolysis properties were studied. Sensory analysis showed statistically significant difference (p < 0.05) between control and muffins 75% MPB substituted level (p < 0.05) with the highest score. Proximate analysis revealed that muffins substituted with MPB had significantly (p < 0.05) higher moisture, ash, soluble, insoluble and total indigestible fraction contents but lower total soluble carbohydrates and available starch contents than a non-substituted (control) muffin. Total soluble polyphenol (TSP) content increased about three times (from 1.86 to 5.36 g GAE/100 g dw) with MPB substitution. Chlorogenic, caffeic, gallic, hydroxycinnamic and ferulic acids were identified as major TSP. Muffins with MPB, exhibited better antioxidant properties (104.0 to 108.5 μmol TE/g dw for DPPH assay and 34.1 to 19.1 mmol TE/g dw for FRAP assay) than the control formulation. The presence of high phenolic and insoluble indigestible fraction contents, which may be responsible of the lower rate of starch hydrolysis observed in muffins prepared with MPB, might modulate the postprandial glucose response in vivo. MPB may be used as an ingredient in foods with add-value with potential health-promoting features, besides providing a solution to the environmental problems associated with the disposal of mango by-products.     

超临界CO2萃取小球藻精油及其抗氧化分析

本试验采用超临界CO2萃取小球藻精油.并比较了精油和叶黄素的还原力和DPPH自由基清除率.利用GC-MS测定精油中不饱和脂肪酸,分析其抗氧化能力.结果表明,超临界CO2萃取所得的小球藻精油和提取纯化后所得的叶黄素晶体均具有良好的抗氧化性.纯化得到的小球藻叶黄素晶体总还原力大于小球藻精油,但DPPH自由基清除率小于小球藻...     

Active chitosan–polyvinyl alcohol films with natural extracts

Active films were prepared from chitosan (Ch) and polyvinyl alcohol (PVA) containing aqueous mint extract (ME)/pomegranate peel extract (PE). The effect of these extracts on the physical, mechanical, antimicrobial and antioxidant properties of the films were studied. Increased protection against UV light was observed in the films containing the extracts. Addition of ME/PE improved the tensile strength of the films without affecting their puncture strength. Ch–PVA films incorporated with PE had the highest tensile strength (41.07 ± 0.88 MPa). Permeability characteristics of the films were not altered due to addition of extracts. ME/PE conferred antioxidant properties to Ch–PVA films as determined by DPPH radical scavenging activity. The films also exhibited antibacterial activity against Staphylococcus aureus and Bacillus cereus. PE containing films totally inhibited the growth of B. cereus and reduced the number of S. aureus by 2 log cycles. These results suggest that Ch–PVA film containing ME/PE can be used for development of active food packaging materials.     

佛手黄酮提取工艺优化及其体外抗氧化活性

本研究通过乙醇回流法提取佛手黄酮,在单因素实验的基础上,以得率为指标,通过响应面优化分析,优化佛手总黄酮的提取工艺,并对其体外抗氧化活性进行评价。结果表明:佛手黄酮最佳提取条件为:乙醇浓度73%,提取温度80℃,提取时间90 min,料液比1:31 g/mL。在此条件下黄酮得率为1.34%;佛手黄酮对DPPH和ABTS自由基均有一定的清除作用,且呈明显的剂量效应关系,其中DPPH自由基清除率的IC₅₀为0.8 mg/mL,ABTS自由基清除率的IC₅₀为0.07 mg/mL。ORAC(总抗氧化能力)为20.18 μmol TE/g。以上结果表明,佛手黄酮是一种良好的天然抗氧化剂。