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《Journal of Anhui Agricultural Sciences》 2008-15
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Study on Antioxidant Activity of Phytic Acid in vitro

ZHANG Bin-yi et al(College of Biology and Food Engineering,Hefei University of Industry,Hefei,Anhui 230009)  
[Objective] The aim was to study the capability for anti-axunge peroxidation of phytic acid and removing free radical in vitro.[Method] With BHT as contrast,the capability of anti-axunge peroxidation of phytic acid was measured by using oven method.The hydroxyl radical(·OH)was produced through Fenton reaction system,and the superoxide anion radical(O2·)was produced from self-oxidation reaction in alkalescent solution with the help of pyrogallol,the effect of phytic acid on ·OH and O2-·was measured with spectrophotometry.[Result] The phytic acid could effectively slow down the axunge peroxidation reaction caused by oven method and got better effect than that of BHT.The antioxidant effect of phytic acid would be more evident along with the increase of its concentration and decrease of POV value.The phytic acid had obvious elimination effect on both ·OH and O2-· and showed a certain dose-effect relationship.Its IC50 value of scavenging activity against ·OH and O2-·were 2.54 and 9.28 mg/ml resp.and the scavenging effect to ·OH was better than that to O2-· [Conclusion] Phytic acid was a good natural antioxidant and radical scavenger.
【Fund】: 安徽省十一五攻关重点项目(06013046A)
【CateGory Index】: R285
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