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Free Radical Scavenging Activities of Extracts from Pomelo
Corresponding Author(s) : Ye Zhang
Asian Journal of Chemistry,
Vol. 26 No. 21 (2014): Vol 26 Issue 21
Abstract
Under ultrasound, pomelo peel (PP) and pomelo flesh (PF) were extracted with acetone, ethanol, water and ethyl acetate solvents at 70 °C to offer acetone extract (PAE), ethanol extract (PEE), water extract (PWE), ethyl acetate extract (PAEE, acetone extract (FAE), ethanol extract (FEE), water extract (FWE) and ethyl acetate extract (FAEE), respectively. Their free radical scavenging activities were evaluated and compared with the common antioxidant butylated hydroxytoluene, employing DPPH• assay, ABTS+• assay, O2–• assay and OH• assay. The results showed that all the extracts displayed good radical scavenging activities, with IC50 less than standard value 10 mg/mL. It is important to point out that all these eight extracts demonstrated better scavenging activity than the commercial antioxidant BHT in OH• assay. The extract solvents were found to have important effect on their radical scavenging activities.
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References
N. Guthrie, K. Morley, S. Hasegawa, G.D. Manners and T. Vandernberg, in eds.: M.A. Berhow, S. Hasegawa and G.D. Manners, Inhibition of Human Breast Cancer Cells by Citrus Limonoids, American Chemical Society, Washington, D.C., Vol. 758, pp. 164-174 (2000)..
W.E. Bronner and G.R. Beecher, J. Chromatogr. A, 705, 247 (1995); doi:10.1016/0021-9673(95)00304-6.
L.C. Sadler, J. Davis and D. Dezman, J. Food Sci., 55, 1460 (1990); doi:10.1111/j.1365-2621.1990.tb03958.x.
S. Nagy, J. Agric. Food Chem., 28, 8 (1980); doi:10.1021/jf60227a026.
O. Benavente-García, J. Castillo, F.R. Marin, A. Ortuño and J.A. Del Río, J. Agric. Food Chem., 45, 4505 (1997); doi:10.1021/jf970373s.
E. Middleton and C. Kandaswami, Food Technol., 48, 115 (1994).
Y. Zhang, B.Q. Zou, K. Wang, Y.M. Pan, H. Liang, X.H. Yi and H.S. Wang, Med. Chem. Res., 21, 1341 (2012); doi:10.1007/s00044-011-9648-7.
B. Terry, J.B. Terry and A. Wolk, J. Intern. Med., 250, 280 (2001); doi:10.1046/j.1365-2796.2001.00886.x.
J. Sun, Y.F. Chu, X. Wu and R.H. Liu, J. Agric. Food Chem., 50, 7449 (2002); doi:10.1021/jf0207530.
A. Baldi, M.K. Pandit and P. Ranka, Int. J. Pharm. Biol. Arch., 3, 157 (2012).
Y.L. Lee, M.T. Yen and J.L. Mau, Food Chem., 104, 1 (2007); doi:10.1016/j.foodchem.2006.10.063.
Y.M. Pan, X.P. Zhang, H.S. Wang, Y. Liang, J.C. Zhu, H.Y. Li, Z. Zhang and Q.M. Wu, Food Chem., 105, 1518 (2007); doi:10.1016/j.foodchem.2007.05.039.