期刊文献+

Free radical scavenging potential of Lagenaria siceraria(Molina) Standl fruits extract 被引量:3

Free radical scavenging potential of Lagenaria siceraria(Molina) Standl fruits extract
下载PDF
导出
摘要 Objective:To elucidate free radical scavenging activity of ethanolic extract Lagenaria siceraria (L.siceraria)(Molina) fruit.Methods:The free radical scavenging activity of the L siceraria (Molina) fruit extract was assayed by usingα,α-diphenyl-β-picrylhydrazyl(DPPH). 2,20-azinobis 3-ethyl henzothiazoline-6-sulfonate(ABTS),FRAP,reducing power,chelating ability andβ-carotene bleaching assay.Results:The IC<sub>50</sub>values of DPPH and ABTS radicalscavenging activity was found to be 1.95 mg/mL and 19 mg/mL,respectively.In ferrous chelation assay,the percentage of inhibition was found to be 89.21%.The reducing power of ethanolic extract of L siceraria(Molina) fruit was 0.068 at 1 mg/mL and increased to 0.192 at 5 mg/mL Theβ-carotene linoleate bleaching assay was 46.7%at 5 mg/mL and antioxidant activity using FRAP at 0.305 for 1 mg/mL to 0.969 for 5 mg/mL Conclusions:The results indicate that L siceraria (Molina) fruit could be an important sources of natural radical scavengers. Objective:To elucidate free radical scavenging activity of ethanolic extract Lagenaria siceraria (L.siceraria)(Molina) fruit.Methods:The free radical scavenging activity of the L siceraria (Molina) fruit extract was assayed by usingα,α-diphenyl-β-picrylhydrazyl(DPPH). 2,20-azinobis 3-ethyl henzothiazoline-6-sulfonate(ABTS),FRAP,reducing power,chelating ability andβ-carotene bleaching assay.Results:The IC50values of DPPH and ABTS radicalscavenging activity was found to be 1.95 mg/mL and 19 mg/mL,respectively.In ferrous chelation assay,the percentage of inhibition was found to be 89.21%.The reducing power of ethanolic extract of L siceraria(Molina) fruit was 0.068 at 1 mg/mL and increased to 0.192 at 5 mg/mL Theβ-carotene linoleate bleaching assay was 46.7%at 5 mg/mL and antioxidant activity using FRAP at 0.305 for 1 mg/mL to 0.969 for 5 mg/mL Conclusions:The results indicate that L siceraria (Molina) fruit could be an important sources of natural radical scavengers.
出处 《Asian Pacific Journal of Tropical Medicine》 SCIE CAS 2013年第1期20-26,共7页 亚太热带医药杂志(英文版)
基金 supported by University Grants Commission(UGC-File No. 2678/09(MRP/UGC-SERO),New Dclhi.India
关键词 Lagenaria siceraria ANTIOXIDANT DPPH ABTS Free RADICAL Lagenaria siceraria Antioxidant DPPH ABTS Free radical
  • 相关文献

参考文献31

  • 1Surveswaran S,Yi-Zhong Cai,Corke H,Sun M.Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chemistry . 2007
  • 2Benzie I F F,Strain J J.The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assayAnalytical Biochemistry,1996.
  • 3Gordon MH.The mechanism of the antioxidant action in vitro. Food Antioxidants . 1990
  • 4Federico Ferreres,Carla Sousa,Patricia Valentao,Rosa M Seabra.Tronchuda cabbage (Brassica oleracea L. var. costata DC) seeds:Phytochemical characterization and antioxidant potential. Food Chemistry . 2007
  • 5Shirwaikar A,Rajendran K,Kumar C D.In vitro antioxidant studies of Annona squamosa Linn leaves. Indian Journal of Experimental Biology . 2004
  • 6D Bera,D Lahiri,A Nag.Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. Journal of Food Engineering . 2006
  • 7S Shukla,M Mehta,VK Bajpai,S Shukla.In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert. Food and Chemical Toxicology . 2009
  • 8K Dastmalchi,HJD Dorman,PP Oinonen,Y Darwis,I Laakso,R Hiltunen.Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract. Lwt-food Science and Technology (Lebensmittel-Wissenschaft und Technologie) . 2008
  • 9L. Barros,P. Baptista,I.C.F.R. Ferreira.Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays. Food and Chemical Toxicology . 2007
  • 10Lim Y Y,Quah E P L.Antioxidant properties of different cultivars of Portulaca oleracea. Food Chemistry . 2007

共引文献5

同被引文献54

引证文献3

二级引证文献7

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部