領(lǐng)學(xué)術(shù)科研之先,創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
期刊集群
In vitro antioxidant capacity and free radical scavenging evaluation of standardized extract of Costus afer leaf
來(lái)源:食品科學(xué)網(wǎng) 閱讀量: 374 發(fā)表時(shí)間: 2019-09-25
作者: T.G. Aterea,b,?, O.A. Akinloyeb, R.N. Ugbajab, D.A. Ojoc, G. Dealtryd
關(guān)鍵詞: Costus afer,Antioxidant,Toxicity
摘要:

Absolute methanol extract leaf of Costus afer was comprehensively investigated for free radical scavenging

activities and antioxidant activities using battery of testing: 1, 1-diphenyl-2-picrylhydrazyl

(DPPH) scavenging, hydroxyl radical scavenging, hydrogen peroxide radical scavenging, 2, 2 -azino-bis

(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging, nitric oxide inhibition, anti-lipid peroxidation,

ferrous chelating potential, reducing power potential, total antioxidant capacity, cupric reducing

antioxidant capacity CUPRAC and ferric reducing antioxidant power (FRAP). The content of phenol,

flavonoid, cupric, anthocyanin were also investigated. The results suggest that the antioxidant potentials

of the extract may be responsible for its medicinal potentials. Cell viability assay revealed that up

to12 g/ml of the extract is safe for Chang liver cell and no sign of toxicity was observed after the extract

treatment of 2000 mg/kg in albino rats.

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