首页 | 本学科首页   官方微博 | 高级检索  
     


Antioxidative characteristics of aqueous and ethanol extracts of glossy privet fruit
Authors:Zhi-hong Wang  Cheng-chin Hsu  Mei-chin Yin
Affiliation:1. Department of Nutritional Science, Chung Shan Medical University, Taichung City, Taiwan, ROC;2. Department of Nutrition, China Medical University, 91, Hsueh-shih Road, Taichung City, Taiwan, ROC
Abstract:Non-enzymatic antioxidant activities of aqueous extract, 50% ethanol extract and 75% ethanol extract of glossy privet fruit were examined. Aqueous and ethanol extracts contained various concentrations of phenolic acids, flavonoids, oleanolic acid and ursolic acid. Each extract scavenged superoxide anion, hydroxyl radical and nitric oxide (P < 0.05) in a concentration-dependent manner and the effect of 75% ethanol extract was significantly greater than other extracts (P < 0.05). Each extract showed a concentration-dependent effect on chelating effect, xanthine oxidase inhibition activity and reducing power (P < 0.05). Compared with controls, each extract significantly decreased malondialdehyde formation in low density lipoprotein (LDL) and 8-epi-PGF formation in plasma (P < 0.05). Aqueous extract exerted a greater effect than ethanol extract on increasing catalase and glutathione peroxidase activities in plasma (P < 0.05). These data suggest that using glossy privet fruit extracts may enhance lipid stability in food systems, and provide antioxidative protection for LDL and plasma.
Keywords:Glossy privet fruit  Antioxidative  Ethanol extract  Radicals  Low density lipoprotein
本文献已被 ScienceDirect 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号