期刊
JOURNAL OF FOOD SCIENCE
卷 77, 期 10, 页码 C1036-C1041出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1750-3841.2012.02884.x
关键词
antioxidant; degree of polymerization; Hippophae rhamnoides; proanthocyanidins; xanthine oxidase
资金
- Council for Scientific and Industrial research, India
Inhibitory potential of sea buckthorn (Hippophae rhamnoides L) seed proanthocyanidins against oxidative stress and xanthine oxidase activity was evaluated. Composition of antioxidant proanthocyanidins was profiled by analyzing the cleavage products obtained by the acid catalyzed hydrolysis in the presence of phloroglucinol. Catechin, epicatechin, gallocatechin, and epigallocatechin were found as the extension and terminal subunits of proanthocyanidins with an average degree of polymerization (ADP) of 14.7. Seed proanthocyanidins showed considerably high antioxidant and xanthine oxidase inhibitory potentials. Antioxidant and xanthine oxidase inhibitory capacity evaluation of proanthocyanidin fractions with varying ADP showed that proanthocyanidins with lower molecular size were more effective as superoxide anion (ADP = 4.2) and hydroxyl radical (ADP = 5.9) scavengers and xanthine oxidase (ADP = 3.1) inhibitors. ADP of the studied proanthocyanidin fractions did not show significant influence on their DPPH and ABTS radical scavenging and ferric reduction capacities.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据