Antioxidant Activity of Extract from Bean Curd Residue

Dry powder of bean curd residue was extracted by hot water(60℃) and 70% ethanol,respectively.The yields of water extract and ethanolic extract were 16.45% and 9.53%.Ability on inhibiting the peroxidation of linoleic acid,scavenging ability on hydroxyl radicals,scavenging ability on superoxide radicals,scavenging ability on DPPH and reducing power of extracts were determined.The results showed that extracts of bean curd residue possessed certain antioxidant activities,which increased with the enhancement of concentration.Ethanolic extract was more effective for antioxidant properties than water extract.Antioxidant components in extracts mainly were flavonoids,total phenols and polysaccharide,and their contents in ethanolic extract were higher than water extract.