Evaluation of Antioxidant Activity of Polysaccharides from Tussilago farfara L. by Flow Injection Analysis

Kun Qin; Caihong Liu; Yongxiu Qi; Ke Li

doi:10.14233/ajchem.2014.16685

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Issue Published : May 10, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Evaluation of Antioxidant Activity of Polysaccharides from Tussilago farfara L. by Flow Injection Analysis

https://doi.org/10.14233/ajchem.2014.16685

Kun Qin

College of Chemistry and Chemical Engineering, Taishan Medical University, Tai'an 271016, P.R. China

Caihong Liu

College of Pharmaceutical, Taishan Medical University, Tai'an 271016, P.R. China

Yongxiu Qi

College of Pharmaceutical, Taishan Medical University, Tai'an 271016, P.R. China

Ke Li

College of Pharmaceutical, Taishan Medical University, Tai'an 271016, P.R. China

Corresponding Author(s) : Caihong Liu

liuch7688@163.com

Asian Journal of Chemistry, Vol. 26 No. 10 (2014): Vol 26 Issue 10
Article Published : May 10, 2014

Abstract

In this study, water-soluble crude polysaccharides from Tussilago farfara L. and the polysaccharides, deproteinized and decolorized from the crude polysaccharides were obtained. We evaluated the antioxidant activities of crude polysaccharides and deproteinized polysaccharides in vitro by flow injection analysis chemiluminescence (FIA-CL), based on the inhibition effect of their natural antioxidants on the free radical-induced luminol chemiluminescence. Ascorbic acid was used as positive control. At the optimum operational conditions, the antioxidant activity was measured by plotting the inhibition vs. the content of samples to calculate the IC₅₀. The results showed that deproteinized polysaccharides showed higher scavenging activities on the reactive oxygen species such as superoxide anion radical, hydroxyl radical and hydrogen peroxide than that of crude polysaccharides, but less than that of ascorbic acid. This suggests that Tussilago farfara is a good natural antioxidant and has the potential to be used in the manufacturing of foods and medicines.

Keywords

Flow injection chemiluminescence Polysaccharides Tussilago farfara L. Antioxidation

Qin, K., Liu, C., Qi, Y., & Li, K. (2014). Evaluation of Antioxidant Activity of Polysaccharides from Tussilago farfara L. by Flow Injection Analysis. Asian Journal of Chemistry, 26(10), 3073–3076. https://doi.org/10.14233/ajchem.2014.16685

Download Citation

References

Y. Sun, Free Radic. Biol. Med., 8, 583 (1990); doi:10.1016/0891-5849(90)90156-D.
J.L. Mau, H.C. Lin and C.C. Chen, J. Agric. Food Chem., 50, 6072 (2002); doi:10.1021/jf0201273.
D.H. Luo, Carbohydr. Polym., 71, 544 (2008); doi:10.1016/j.carbpol.2007.06.023.
N. Singh and P.S. Rajini, Food Chem., 85, 611 (2004); doi:10.1016/j.foodchem.2003.07.003.
T. Namba, The Encyclopedia of Wakan-Yaku (Vol. II), Hoikusha, Tokyo, p. 525 (1980).
J.H. Ryu, Y.S. Jeong and D.W. Sohn, J. Nat. Prod., 62, 1437 (1999); doi:10.1021/np990116c.
L. Kokoska, Z. Polesny, V. Rada, A. Nepovim and T. Vanek, J. Ethnopharmacol., 82, 51 (2002); doi:10.1016/S0378-8741(02)00143-5.
S.-B. Hwang, M.N. Chang, M.L. Garcia, Q.Q. Han, L. Huang, V.F. King, G.J. Kaczorowski and R.J. Winquist, Eur. J. Pharmacol., 141, 269 (1987); doi:10.1016/0014-2999(87)90272-X.
E. Roeder, Pharmazie, 55, 711 (2000).
H. Zhi, X. Qin, H. Sun, L. Zhang, X. Guo and Z. Li, Phytochem. Anal., 23, 492 (2012); doi:10.1002/pca.2346.
M.R. Kim, J.Y. Lee, H.H. Lee, D.K. Aryal, Y.G. Kim, S.K. Kim, E.R. Woo and K.W. Kang, Food Chem. Toxicol., 44, 1299 (2006); doi:10.1016/j.fct.2006.02.007.
E. Haaland, A. Hankey, U. Svanholm, A.M. Duffield, A.T. Balaban and J.C. Craig, Acta Chem. Scand., 23, 2546 (1969); doi:10.3891/acta.chem.scand.23-2546.
N. Suzuki and M. Kikuchi, Yakugaku Zasshi, 112, 571 (1992).
Y. Hu, J. Xu and Q.H. Hu, J. Agric. Food Chem., 51, 7788 (2003); doi:10.1021/jf034255i.
Z. Wang and D. Luo, Carbohydr. Polym., 68, 54 (2007); doi:10.1016/j.carbpol.2006.07.022.
G. Sun, D. Wang, B. Zhao, Z. Guo and T. Zhu, J. Chem. Nat. Comp., 48, 110 (2012); doi:10.1007/s10600-012-0171-y.
C.T. Li, Y.P. Liu, F.C. He and Y. Li, Chinese J. Natural Med., 10, 260 (2012); doi:10.3724/SP.J.1009.2012.00260.
B.N. Singh, B.R. Singh, R.L. Singh, D. Prakash, R. Dhakarey, G. Upadhyay and H.B. Singh, Food Chem. Toxicol., 47, 1109 (2009); doi:10.1016/j.fct.2009.01.034.
J.M. Landete, J.A. Curiel, H. Rodríguez, B. de las Rivas and R. Muñoz, Food Chem., 107, 320 (2008); doi:10.1016/j.foodchem.2007.08.043.
D. Prakash, B.N. Singh and G. Upadhyay, Food Chem., 102, 1389 (2007); doi:10.1016/j.foodchem.2006.06.063.
C.H. Liu, B.X. Jia, Y.Q. Li, Y.X. Qi, K. Li, Y.R. Guo, Asian J. Chem., 25, 7401 (2013); doi:10.14233/ajchem.2013.14709.
S. Son and B.A. Lewis, J. Agric. Food Chem., 50, 468 (2002); doi:10.1021/jf010830b.
B. Chance, H. Sies and A. Boveris, Physiol. Rev., 59, 527 (1979).
Q.J. Wang and Y.Z. Fang, J. Chromatogr. B, 812, 309 (2004); doi:10.1016/j.jchromb.2004.09.027.

References

Y. Sun, Free Radic. Biol. Med., 8, 583 (1990); doi:10.1016/0891-5849(90)90156-D.

J.L. Mau, H.C. Lin and C.C. Chen, J. Agric. Food Chem., 50, 6072 (2002); doi:10.1021/jf0201273.

D.H. Luo, Carbohydr. Polym., 71, 544 (2008); doi:10.1016/j.carbpol.2007.06.023.

N. Singh and P.S. Rajini, Food Chem., 85, 611 (2004); doi:10.1016/j.foodchem.2003.07.003.

T. Namba, The Encyclopedia of Wakan-Yaku (Vol. II), Hoikusha, Tokyo, p. 525 (1980).

J.H. Ryu, Y.S. Jeong and D.W. Sohn, J. Nat. Prod., 62, 1437 (1999); doi:10.1021/np990116c.

L. Kokoska, Z. Polesny, V. Rada, A. Nepovim and T. Vanek, J. Ethnopharmacol., 82, 51 (2002); doi:10.1016/S0378-8741(02)00143-5.

S.-B. Hwang, M.N. Chang, M.L. Garcia, Q.Q. Han, L. Huang, V.F. King, G.J. Kaczorowski and R.J. Winquist, Eur. J. Pharmacol., 141, 269 (1987); doi:10.1016/0014-2999(87)90272-X.

E. Roeder, Pharmazie, 55, 711 (2000).

H. Zhi, X. Qin, H. Sun, L. Zhang, X. Guo and Z. Li, Phytochem. Anal., 23, 492 (2012); doi:10.1002/pca.2346.

M.R. Kim, J.Y. Lee, H.H. Lee, D.K. Aryal, Y.G. Kim, S.K. Kim, E.R. Woo and K.W. Kang, Food Chem. Toxicol., 44, 1299 (2006); doi:10.1016/j.fct.2006.02.007.

E. Haaland, A. Hankey, U. Svanholm, A.M. Duffield, A.T. Balaban and J.C. Craig, Acta Chem. Scand., 23, 2546 (1969); doi:10.3891/acta.chem.scand.23-2546.

N. Suzuki and M. Kikuchi, Yakugaku Zasshi, 112, 571 (1992).

Y. Hu, J. Xu and Q.H. Hu, J. Agric. Food Chem., 51, 7788 (2003); doi:10.1021/jf034255i.

Z. Wang and D. Luo, Carbohydr. Polym., 68, 54 (2007); doi:10.1016/j.carbpol.2006.07.022.

G. Sun, D. Wang, B. Zhao, Z. Guo and T. Zhu, J. Chem. Nat. Comp., 48, 110 (2012); doi:10.1007/s10600-012-0171-y.

C.T. Li, Y.P. Liu, F.C. He and Y. Li, Chinese J. Natural Med., 10, 260 (2012); doi:10.3724/SP.J.1009.2012.00260.

B.N. Singh, B.R. Singh, R.L. Singh, D. Prakash, R. Dhakarey, G. Upadhyay and H.B. Singh, Food Chem. Toxicol., 47, 1109 (2009); doi:10.1016/j.fct.2009.01.034.

J.M. Landete, J.A. Curiel, H. Rodríguez, B. de las Rivas and R. Muñoz, Food Chem., 107, 320 (2008); doi:10.1016/j.foodchem.2007.08.043.

D. Prakash, B.N. Singh and G. Upadhyay, Food Chem., 102, 1389 (2007); doi:10.1016/j.foodchem.2006.06.063.

C.H. Liu, B.X. Jia, Y.Q. Li, Y.X. Qi, K. Li, Y.R. Guo, Asian J. Chem., 25, 7401 (2013); doi:10.14233/ajchem.2013.14709.

S. Son and B.A. Lewis, J. Agric. Food Chem., 50, 468 (2002); doi:10.1021/jf010830b.

B. Chance, H. Sies and A. Boveris, Physiol. Rev., 59, 527 (1979).

Q.J. Wang and Y.Z. Fang, J. Chromatogr. B, 812, 309 (2004); doi:10.1016/j.jchromb.2004.09.027.

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Evaluation of Antioxidant Activity of Polysaccharides from Tussilago farfara L. by Flow Injection Analysis

Corresponding Author(s) : Caihong Liu

Abstract

Keywords

Full Article

Download Citation

References

Table Of Contents