Total Antioxidant Capacity and Characterization of Nitraria tangutorum Fruit Extract by Rapid Bioassay-Directed Fractionation
| Autor: | Kathryn Persons, Teric Li, Johnson Han, Jatinder Rana, Stephen R. Missler |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
medicine.medical_treatment Fractionation medicine.disease_cause Antioxidants Mass Spectrometry Analytical Chemistry chemistry.chemical_compound Magnoliopsida 0404 agricultural biotechnology In vivo Botany medicine Environmental Chemistry Bioassay Chromatography High Pressure Liquid Pharmacology Molecular Structure Singlet oxygen Plant Extracts 04 agricultural and veterinary sciences 040401 food science chemistry Biochemistry Fruit Hydroxyl radical Biological Assay Spectrophotometry Ultraviolet Agronomy and Crop Science Peroxynitrite Oxidative stress Food Science |
| Zdroj: | Journal of AOAC International. 99(5) |
| ISSN: | 1944-7922 |
| Popis: | In recent years, the role of reactive nitrogen and oxygen species (RNOS) in human disease has been the subject of considerable study. This has led to research on the potential benefit of natural products as dietary antioxidants to mitigate oxidative stress caused by increased RNOS associated with tissue damage. Five physiologically relevant reactive species include peroxyl radical, hydroxyl radical, peroxynitrite anion, superoxide radical anion, and singlet oxygen. Excessive amounts of these species can lead to the degradation of important biomolecules in vivo, and dietary antioxidants have been shown to inhibit damage both in vitro and in vivo. In this investigation, we have discovered that an extract of the fruit from Nitraria tangutorum Bobr. (Tangut white thorn) demonstrates significant antioxidant capacity against all five reactive species. Rapid bioassay-directed fractionation was used to identify antioxidant phytochemicals by collecting fractions from HPLC effluent into 96 well microplates and testing for antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl radical. Two different classes of phytochemicals, anthocyanins and flavonoids, were associated with antioxidant activity. Active components were further characterized by UV-Vis spectroscopy and high-resolution MS. |
| Databáze: | OpenAIRE |
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