Antioxidant properties of different cultivars of Portulaca oleracea

被引：208

作者：

Lim, Y. Y. ^{[1
]}

Quah, E. P. L. ^{[1
]}

机构：

[1] Monash Univ, Sch Arts & Sci, Selangor 46150, Malaysia

来源：

FOOD CHEMISTRY | 2007年 / 103卷 / 03期

关键词：

Portulaca oleracea; total phenol content; DPPH; IC50; ferric-reducing antioxidant power; beta-carotene bleaching;

D O I：

10.1016/j.foodchem.2006.09.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Methanolic extracts of six cultivars of Portulaca oleracea were analyzed for their total phenol content (TPC) using the Folin-Ciocal-teu method. The antioxidant activity was measured using the 1,1-diphenyl-2-picrylhydrazyl, ferric-reducing antioxidant power (FRA-P) and P-carotene bleaching (BCB) assays. The iodine titration method was used to determine the ascorbic acid content (AAC). The TPC of the cultivars of P. oleracea ranged from 127 +/- 13 to 478 +/- 45 mg GAE/100 g of fresh weight of plant. There was good correlation between the TPC value and its AEAC, IC50 and FRAP values (r(2) > 0.9) for all the cultivars. The AAC for the cultivars ranged from 38.5 +/- 10.6 to 73.0 +/- 17.5 mg/100 g. The TPC value of the common variety PO1, was the lowest compared to the ornamental cultivars (P02-PO6). The BCB assay showed that all cultivars were capable of inhibiting lipid peroxidation and the inhibition power did not correlate with TPC value. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：734 / 740

页数：7

共 37 条

[1] Antioxidant and nitric oxide inhibition activities of selected Malay traditional vegetables [J].