数字农科院2.0

Antioxidant Activities of Total Pigment Extract from Blackberries

文献类型： 外文期刊

作者： Jiao, ZG;Liu, JC;Wang, SX

作者机构：

关键词： antioxidant;blackberry;hydroxyl radical;nitrite;pigment;scavenging effect;superoxide anion radical

期刊名称： FOOD TECHNOLOGY AND BIOTECHNOLOGY

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Total pigment has been extracted from blackberries and its antioxidant activity against lipid peroxidation and scavenging capacities towards superoxide anion radicals, hydroxyl radicals and nitrite in different in vitro systems have been investigated.The total pigment extract from blackberries (TPEB) exhibited strong antioxidant activity against lipid peroxidation in a linoleic acid model system and scavenging capacities towards superoxide anion radicals, generated by a pyrogallol autoxidation system or by an illuminating ribo-flavin system, hydroxyl radicals generated by Fenton reaction, and nitrite. Furthermore, the antioxidant activities were correlated with the concentrations of the TPEB. In the test concentration range, the maximum inhibitionpercentage against linoleic acid peroxidation was 98.32 % after one week's incubation, and the maximum scavenging percentages for the free radicals and nitrite inhibition in the above reactive systems reached 90.48, 96.48, 93.58 and 98.94 %, respectively. The TPEB is a natural, edible colorant with excellent antioxidant activities and health benefits and it seems to be applicable in both healthy food and medicine.

分类号： TS2

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