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Antioxidant Synergisms between Cymbopogon citratus Polyphenols and a-Tocopherol in DPPH Radical-Scavenging Assay
Corresponding Author(s) : Hui-Hui Yuan
Asian Journal of Chemistry,
Vol. 27 No. 9 (2015): Vol 27 Issue 9
Abstract
The synergistic antioxidant effects of polyphenols obtained from Cymbopogon citratus Stapf (Gramineae) by bioassay-guided fractionation, including caffeic acid, chlorogenic acid, isoorientin 2''-O-rhamnoside and isoorientin, with a-tocopherol were studied using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging assay. Combination index (CI) and isobolographic analyses were employed to detect any inducement of the antioxidant activity compared with the individual activities of polyphenols and a-tocopherol. The reaction kinetics were studied by monitoring the consumption of DPPH•, a-tocopherol and C. citratus polyphenols. It was found that synergisms could occur between the four respective C. citratus polyphenols and a-tocopherol in the radical-scavenging assay, which were dependent on the antioxidants involved and their ratios in the mixtures. Kinetic studies on the antioxidation process revealed that these synergistic effects were associated with the sparing effects of C. citratus polyphenols on a-tocopherol, which have been ascribed to the regeneration of a-tocopherol by the polyphenols.
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R.B. van Breemen, R. Sharifi, M. Viana, N. Pajkovic, D. Zhu, L. Yuan, Y. Yang, P.E. Bowen and M. Stacewicz-Sapuntzakis, Cancer Prev. Res., 4, 711 (2011); doi:10.1158/1940-6207.CAPR-10-0288.
J.M. Lorenzo, R.M. González-Rodríguez, M. Sánchez, I.R. Amado and D. Franco, Food Res. Int., 54, 611 (2013); doi:10.1016/j.foodres.2013.07.064.
Y.C. Kim and S.K. Chung, Food Sci. Biotechnol., 11, 407 (2002).
J.M. Choi, H.J. Ryu, J.H. Chung, J.C. Park, J.K. Hwang and D.B. Shin, Food Sci. Biotechnol., 14, 399 (2005).
C.S. Romano, K. Abadi, V. Repetto, A.A. Vojnov and S. Moreno, Food Chem., 115, 456 (2009); doi:10.1016/j.foodchem.2008.12.029.
E.M. Becker, G. Ntouma and L.H. Skibsted, Food Chem., 103, 1288 (2007); doi:10.1016/j.foodchem.2006.10.034.
A. Altunkaya, E.M. Becker, V. Gökmen and L.H. Skibsted, Food Chem., 115, 163 (2009); doi:10.1016/j.foodchem.2008.11.082.
A.R. Hras, M. Hadolin, Z. Knez and D. Bauman, Food Chem., 71, 229 (2000); doi:10.1016/S0308-8146(00)00161-8.
E. Marinova, A. Toneva and N. Yanishlieva, Food Chem., 106, 628 (2008); doi:10.1016/j.foodchem.2007.06.022.
F. Dai, W.F. Chen and B. Zhou, Biochimie, 90, 1499 (2008); doi:10.1016/j.biochi.2008.05.007.
H.B. Graversen, E.M. Becker, L.H. Skibsted and M.L. Andersen, Eur. Food Res. Technol., 226, 737 (2008); doi:10.1007/s00217-007-0585-0.
A. Zanfini, G. Corbini, C. La Rosa and E. Dreassi, LWT-Food Sci. Technol., 43, 67 (2010); doi:10.1016/j.lwt.2009.06.011.
P. Pedrielli and L.H. Skibsted, J. Agric. Food Chem., 50, 7138 (2002); doi:10.1021/jf020437l.
J. Cheel, C. Theoduloz, J. Rodriguez and G. Schmeda-Hirschmann, J. Agric. Food Chem., 53, 2511 (2005); doi:10.1021/jf0479766.
A. Figueirinha, A. Paranhos, J.J. Pérez-Alonso, C. Santos-Buelga and M.T. Batista, Food Chem., 110, 718 (2008); doi:10.1016/j.foodchem.2008.02.045.
G. Shah, R. Shri, V. Panchal, N. Sharma, B. Singh and A.S. Mann, J. Adv. Pharm. Technol. Res., 2, 3 (2011); doi:10.4103/2231-4040.79796.
R.R.B. Negrelle and E.C. Gomes, Rev. Bras. Plantas Med., 9, 80 (2007).
V. Francisco, A. Figueirinha, B.M. Neves, C. García-Rodríguez, M.C. Lopes, M.T. Cruz and M.T. Batista, J. Ethnopharmacol., 133, 818 (2011); doi:10.1016/j.jep.2010.11.018.
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N.G. Tzortzakis and C.D. Economakis, Innov. Food Sci. Emerg., 8, 253 (2007); doi:10.1016/j.ifset.2007.01.002.
T. Masuda, Y. Odaka, N. Ogawa, K. Nakamoto and H. Kuninaga, J. Agric. Food Chem., 56, 597 (2008); doi:10.1021/jf072893l.
R. Kumar, P. Krishan, G. Swami, P. Kaur, G. Shah and A. Kaur, Der. Pharm. Lett., 2, 181 (2010).
C.Z. Wang, H.H. Yuan, X.L. Bao and M.B. Lan, Pharm. Biol., 51, 1419 (2013); doi:10.3109/13880209.2013.794844.
L. Zhao, M.G. Wientjes and J.L.-S. Au, Clin. Cancer Res., 10, 7994 (2004); doi:10.1158/1078-0432.CCR-04-1087.
W. Nie, J.G. Luo and L.Y. Kong, Chin. J. Nat. Med., 8, 250 (2010); doi:10.3724/SP.J.1009.2010.00250.
J.Y. Peng, G.R. Fan, Z.Y. Hong, Y.F. Chai and Y.T. Wu, J. Chromatogr. A, 1074, 111 (2005); doi:10.1016/j.chroma.2005.03.067.
Y.X. Weng, X.H. Chen, Z.H. Liu and Q.J. Wei, J. Anhui Agric. Sci., 39, 16566 (2011).
X.K. Zheng, Q. Li and W.S. Feng, Chin. Pharm. J., 39, 335 (2004).
H.J. Heo, Y.J. Kim, D. Chung and D.-O. Kim, Food Chem., 104, 87 (2007); doi:10.1016/j.foodchem.2006.11.002.