Antioxidant compounds in food play an important role as a health protecting factor. Primary sources of naturally occurring antioxidants are whole grains, fruits and vegetables. Highly reactive free radicals and oxygen species can initiate degenerative diseases. Antioxidant compounds like phenolic acids, polyphenols and flavonoids are commonly found in plants have been reported to have multiple biological effects, including antioxidant activity. Methanolic leaf extracts of Lactuca scariola Linn and Celosia argentea Linn were assessed for the In vitro Antioxidant activity using DPPH (1, 1-diphenyl-2-picryl-hydrazyl) radical , Nitric oxide(NO) and hydrogen peroxide (H 2 O 2 )scavenging models using Ascorbic acid as positive control. Analysis of free radical scavenging activities of the extracts revealed a concentration dependent free radical scavenging activity resulting from reduction in DPPH, Nitric oxide and Hydroxyl radical. The methanolic extract of Lactuca scariola Linn showed significant DPPH , Nitric oxide and hydrogen peroxide scavenging activity compared to Celosia argentea Linn extract . IC50 values by DPPH , Nitric oxide and hydrogen peroxide model for Lactuca scariola and Celosia argentea were found to be 192.5±9.014, 394.2 ±6.009, 434.2±18.78, 233.3±20.73 , 521.4±4.061and 494.2±5.465 respectively.
展开▼
机译：食品中的抗氧化剂化合物作为健康保护因子发挥着重要作用。天然抗氧化剂的主要来源是全谷物，水果和蔬菜。高反应性的自由基和氧会引发退行性疾病。据报道，植物中常见的抗氧化剂化合物，如酚酸，多酚和类黄酮，具有多种生物学作用，包括抗氧化活性。使用DPPH（1，1-二苯基-2-picryl-肼基）自由基，一氧化氮（NO）和过氧化氢（H 2 O 2）评价了Lactuca scariola Linn和Celosia argentea Linn的甲醇叶提取物的体外抗氧化活性。使用抗坏血酸作为阳性对照的清除模型。提取物的自由基清除活性分析表明，DPPH，一氧化氮和羟基自由基的减少导致了浓度依赖性的自由基清除活性。与鸡冠柳提取物相比，莴苣的甲醇提取物具有明显的DPPH，一氧化氮和过氧化氢清除活性。通过DPPH，一氧化氮和过氧化氢模型对小叶莴苣和银叶鸡冠果的IC50值分别为192.5±9.014、394.2±6.009、434.2±18.78、233.3±20.73、521.4±4.061和494.2±5.465。
展开▼
