Antioxidant Activity of Saururus chinensis in vitro
Wenyi Kang
Abstract
Wenyi Kang
Abstract
Objective:To study the antioxidant activity of Saururus chinensis in vitro.Method:The antioxidant activities of S.chinensis were evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging and [2,2′-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid] diamonium salt(ABTS) radical scavenging.Result:n-Butanol extract from S.chinensis showed higher DPPH radical scavenging activity(IC50=16.94 mg·L-1) than that of BHT(IC50=18.71 mg·L-1) as positive control,and lower than that of PG and BHA(IC50=0.89,3.2 mg·L-1) as positive control.ABTS radical scavenging activity(IC50=12.90 mg·L-1) showed much lower than that of than PG and BHA(IC50= 0.81,1.95 mg·L-1) as positive controls,and slightly lower than that of BHT(IC50=7.72 mg·L-1).Petroleum ether extract and ethyl acetate extract showed lower DPPH and ABTS radical scavenging activity than that of PG,BHT and BHA.Conclusion:n-Butanol extract from S.chinensis had antioxidant activity.
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Objective:To study the antioxidant activity of Saururus chinensis in vitro.Method:The antioxidant activities of S.chinensis were evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging and [2,2′-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid] diamonium salt(ABTS) radical scavenging.Result:n-Butanol extract from S.chinensis showed higher DPPH radical scavenging activity(IC50=16.94 mg·L-1) than that of BHT(IC50=18.71 mg·L-1) as positive control,and lower than that of PG and BHA(IC50=0.89,3.2 mg·L-1) as positive control.ABTS radical scavenging activity(IC50=12.90 mg·L-1) showed much lower than that of than PG and BHA(IC50= 0.81,1.95 mg·L-1) as positive controls,and slightly lower than that of BHT(IC50=7.72 mg·L-1).Petroleum ether extract and ethyl acetate extract showed lower DPPH and ABTS radical scavenging activity than that of PG,BHT and BHA.Conclusion:n-Butanol extract from S.chinensis had antioxidant activity.
Key concepts: DPPH, Chemistry, ABTS, Petroleum ether, Antioxidant, Ethyl acetate, IC50, Food science