期刊
MEAT SCIENCE
卷 91, 期 4, 页码 441-447出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.02.029
关键词
Moringa oleifera; Antioxidant enzymes; Free radicals; Polyphenolic contents
资金
- National Research Foundation of South Africa (NRF) [UID 62298]
The study investigated antioxidant potency of Moringa oleifera leaves in different in vitro systems using standard phytochemical methods. The antioxidative effect on the activities of superoxide dismutase (SOD), catalase (CAT), lipid peroxidation (LPO) and reduced glutathione (GSH) were investigated in goats supplemented with M. oleifera (MOL) or sunflower seed cake (SC). The acetone extract had higher concentrations of total flavonoids (295.01 +/- 1.89 QE/g) followed by flavonols (132.74 +/- 0.83 QE/g), phenolics (120.33 +/- 0.76 TE/g) and then proanthocyanidins (32.59 +/- 0.50 CE/g) than the aqueous extract. The reducing power of both solvent extracts showed strong antioxidant activity in a concentration dependent manner. The acetone extract depicted higher percentage inhibition against DPPH, ABTS and nitric oxide radicals which were comparable with reference standard antioxidants (vitamin C and BHT). MOL increased the antioxidant activity of GSH (186%), SOD (97.8%) and catalase (0.177%). Lipid peroxidation was significantly reduced by MOL The present study suggests that M. oleifera could be a potential source of compounds with strong antioxidant potential. (C) 2012 Elsevier Ltd. All rights reserved.
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