食品科学2004，Vol.25Issue(7)：36-42,7.
DPPH自由基比色法测定番石榴叶提取物抗氧化活性的研究
Evaluation of Antioxidant Activity of Psidium guajava Linn (Guava) Leaf Extracts by Means of DPPH Free Radical
Venant Nihorimbere 1钱和 1汪何雅 1陈军杰 1梁清蓉1
作者信息
- 1. 江南大学食品学院,教育部功能食品工程研究中心
- 折叠
摘要
Abstract
Antioxidant activity of Guava leaf was determined at ambient temperature by means of a 2,2-diphenyl-1-the free radical-scavenging effect. The results showed that ascorbic acid was substantial powerful antioxidant than the extracts from guava leaf. The parameter EC50 and the time needed to reach the steady state to EC50 concentration (TBc50) affected the antiradical capacity of the sample. The antiradical efficiency (AE) has been shown to be a more adequate parameter to select antioxidants than the widely used EC50. This study revealed that guava leaf extracts are an effective potential source of natural antioxidants.关键词
多酚/抗氧化剂/去自由基活性/DPPH·自由基/比色法/番石榴Key words
antioxidant capacity/radical-scavenging activity/DPPH free radical/colorimetry/guava/polyphenols分类
轻工纺织引用本文复制引用
Venant Nihorimbere,钱和,汪何雅,陈军杰,梁清蓉..DPPH自由基比色法测定番石榴叶提取物抗氧化活性的研究[J].食品科学,2004,25(7):36-42,7.
