Antioxidant activities of Sechium edule (Jacq.) Swartz extracts
| Autor: | J. D. Gómez, M.I. lsla, Marta Amelia Vattuone, A.A.L. Ordoñez |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Antioxidant
biology DPPH medicine.medical_treatment General Medicine biology.organism_classification medicine.disease_cause Analytical Chemistry Antioxidant capacity Potassium ferricyanide chemistry.chemical_compound Functional food chemistry Botany medicine Sechium Food science Cucurbitaceae Oxidative stress Food Science |
| Zdroj: | Food Chemistry. 97:452-458 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2005.05.024 |
| Popis: | The antioxidant activities (AA) of Sechium edule extracts were tested by three established in vitro methods, namely reducing power, β-carotene linoleate model and 1,1- diphenyl-2 picrylhydrazyl (DPPH) radical-scavenging. Leaf ethanolic extracts and leaf and seed water extracts showed strong inhibitory activity by β-carotene bleaching (AA values of 90%). Furthermore, these extracts exerted hydrogen-donating ability in the presence of DDPH stable radical (IC 50 2 μg/ml). These extracts also showed strong reducing power by the potassium ferricyanide reduction method. Leaf and seed extracts may be exploited as biopreservatives in food applications as well as for health supplements or functional food, to aleviate oxidative stress. |
| Databáze: | OpenAIRE |
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