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《Acta Agriculturae Zhejiangensis》 2012-03
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Antioxidative activity of flavonoids in fruit and leaf of Citrus Bergamot in vitro

YANG Ji1,LU Guo-quan2,*(1LiShui Academy of Agricultural Sciences,Lishui 323000,China;2College of Agriculture and Food Science,Zhejiang Agriculture & Forestry University,Lin'an 311300,China)  
Citrus Bergamot's fruit and leaf were used as materials for determination of flavonoids' clearance of superoxide anion free radical,hydroxyl radical and DPPH radical in order to investigate the antioxidant capacity in vitro.The results showed that the scavenging capacity of DPPH radical of fruit and leaf flavonoids' IC50 were 8.25 and 9.03 mg·L-1 respectively,which were lower than Vc and rutin.Their superoxide anion free radical scavenge capacity IC50 were 17.74 and 20.77 mg·L-1 respectively,which were higher than rutin,but lower than Vc.Their hydroxyl radical scavenge capacity IC50 were 17.06 and 15.86 mg·L-1 respectively,which were higher than Vc,and as much as rutin.The results of variance analysis showed that there is a significant difference in scavenging rate of superoxide anion free radical and hydroxyl radical among different concentrations of fruit and leaf flavonoids.With the increasing concentration of fruit and leaf flavonoids in the reaction solution,the scavenging rate of superoxide anion free radical showed an increasing trend.But when the concentration reached a certain one,the increasing trend of scavenging rate became slower.The best dose for scavenging hydroxyl radical of fruit and leaf flavonoids was 18 mg·L-1.
【Fund】: 金华市政府横向项目
【CateGory Index】: S666.9
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【Citations】
Chinese Journal Full-text Database 1 Hits
1 GAO Yin-yu,HONG Xue-e,LUO Li-ping,XIA Dong-hua,CHEN Cai-shui (Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China);Study on in vitro Antioxidant Effects of Polysaccharides from Sweet Potato Leaf, Stalk and Stem[J];食品科学;2006-07
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 LI Guang;College of Agronomy,Anshun University;;Optimization of Extraction Flavonoids from Sweet Potato Leaves by Response Surface Methodology[J];宁夏农林科技;2014-03
2 Yang Xiaokuan;Li Hangchen;Zhang Jiancai;Wu Mengshuang;Chang Xuedong;Institute of Food Science and Technology of Hebei Normal University of Science & Technology;;Quality Analysis and Antioxidant Research of Dietary Fiber from Asparagus[J];中国食品学报;2013-10
3 YANG Ji1,LU Guo-quan2,*(1LiShui Academy of Agricultural Sciences,Lishui 323000,China;2College of Agriculture and Food Science,Zhejiang Agriculture & Forestry University,Lin'an 311300,China);Antioxidative activity of flavonoids in fruit and leaf of Citrus Bergamot in vitro[J];浙江农业学报;2012-03
4 LI Feng-lin1,2,LI Qing-wang2,3,GENG Guo-xia3,LI Wen-ye3,PENG Yong2(1 Department of Bioengineering,Jilin Agricultural Science and Technology College,Jilin,Jilin 132101,China; 2 College of Enviroment&Chemical Engineering,Yanshan University,Qinhuangdao,Hebei 610400,China; 3 College of Animal Science and Technology,Northwest A&F University,Yangling,Shaanxi 712100,China);Hypoglycemic and repaired DNA damage effects of flavonoids of Ipomoea batatasleaves on type Ⅱ diabetes mellitus mice model[J];西北农林科技大学学报(自然科学版);2012-05
5 Li Feng-lin1,2,Li Qing-wang2,3,Geng Guo-xia3,Peng Yong2,Li Wen-ye3,Feng Cai-ning3 1.Department of Bioengineering,Jilin Agricultural Science and Technology(Jilin 132101); 2.College of Enviroment﹠Chemical Engineering,Yanshan University(Qinhuangdao 610400); 3.College of Animal Science,Northwest Agriculture﹠Forestry University(Yangling 712100);The Effects of Flavonoids of Ipomoea batatas Leaves on the Expression of MafA Protein of the Pancreas Tissue in Diabetic Mice[J];食品工业;2012-04
6 WANG Bei-bei,NIU Fu-ge,DUAN Yu-feng (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China);Comparison of Antioxidant Activity of Total Flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd[J];食品科学;2011-07
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8 FU Yu(College of Food Science,Southwest University,Chongqing 400715,China);The Research of Invitro Antioxidant Function Evaluation Methods[J];肉类研究;2010-11
9 ZHANG Zen-sheng,MU Hao,ZHAO LU,ZHAO Li,QIAN Jun(College of Food Engineering and Biological Technology,Tianjin University of Science & Technology,Tianjin 300457,China);Study on Antioxidant Activity of Suaeda Salsa Extract[J];食品研究与开发;2010-11
10 QIN Hong-wei(Department of Biological Science and Technology,Taishan University,Tai'an,271021,China);Research Progress of Functional Ingredients on Sweet Potato[J];泰山学院学报;2010-03
【Secondary Citations】
Chinese Journal Full-text Database 4 Hits
1 LUO Li-ping,GAO Yin-yu*,HONG Xue-e,XIA Dong-hua,WANG Yin-xiang ( Life Science College of Nanchang University, Nanchang 330047, China);Studies on Antioxidant Effect in vivo of FSPV and PSPV[J];食品科学;2005-08
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3 YAN Jian-gang~(1,2),ZHANG Ming-wei~1,YANG Gong-ming~2,CHI Jian-wei~1 (1 Key Laboratory of Functional Food,Ministry of Agriculture,Biotech Research Institute,Guangdong Academy ofAgricultural Sciences,Guangzhou,Guangdong 510640,China;2 College of Food Science and Engineering,Northwest A & F University,Yangling,Shaanxi 712100,China);Extraction conditions of celery favone and its antioxidative activity[J];西北农林科技大学学报(自然科学版);2005-01
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