A novel antioxidant activity index (AAU) for natural products using the DPPH assay

被引：114

作者：

Deng, Jing ^{[1
]}

Cheng, Wangyuan ^{[1
]}

Yang, Guangzhong ^{[1
]}

机构：

[1] S Cent Univ Nationalities, Coll Life Sci, Wuhan 430074, Peoples R China

来源：

FOOD CHEMISTRY | 2011年 / 125卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Evaluation of antioxidative ability; Antioxidant activity unit; Lignans; DPPH assay; METHANOL EXTRACTS; ESSENTIAL OILS;

D O I：

10.1016/j.foodchem.2010.10.031

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A novel antioxidant activity unit (AAU) was proposed as the antioxidation ability of natural products using the DPPH assay Based on the definition of MU using a combination of fitting curve equation for scavenging ratio of DPPH free radicals with the theoretical relation between DPPH concentration and absorbance the equation was deduced In this study eight - lignans and the standard samples of gallic acid vitamin C were used It was demonstrated that the concentration of DPPH was affected more by temperature than by time AAU showed its consistency and uniqueness between different concentrations of each lignan with a relative standard deviation (RSD) of less than 8 07% The antioxidant strength of plant extracts and pure compounds were compared Analysis of the antioxidant activity of lignans in relation with their structure factors was made (C) 2010 Elsevier Ltd All rights reserved

引用

页码：1430 / 1435

页数：6

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