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《Food and Fermentation Industries》 2015-04
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Studies on the antioxidatant activities of different fractions of garlic extract

XING Li-sha;CHEN Hai-xia;WANG Jia;WANG Yan-wei;School of Pharmaceutical Science and Technology,Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency,Tianjin University;  
To investigate the in vitro antioxidant activities of different fractions of garlic extract and to find out the active fraction of garlic for exploitation in natural antioxidant and drug applications,the extracts were prepared by80% ethanol circumfluence extraction. Four fractions were obtained by extraction with different polar solvents including petroleum ether,ethyl acetate,normalbutyl alcohol and water. The antioxidant activities of the fractions were compared and assessed by three in vitro antioxidant assays including 1-diphenyl-2-picrylhydrazyl( DPPH) radical scavenging,ferric reducing power and inhibition on liver lipid peroxidation. Results showed that all the fractions had antioxidant activity and the antioxidant capacity was different. There was a good linear dependence between the capacity and the concentration. N-butyl alcohol fraction showed better antioxidant activity. The half inhibition concentration of DPPH scavenging rate was 0. 46 mg / m L and half inhibition concentration of liver lipid peroxidation was 0. 36 mg /m L. N-butanol extract had higher yields( 7. 86%) and good antioxidant activity,therefore could be used as a good source of natural antioxidants.
【Fund】: 国家自然科学基金(No:31371879)资助
【CateGory Index】: TS255.3
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