Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.)

被引：134

作者：

Bursal, Ercan ^{[1
]}

Koksal, Ekrem ^{[2
]}

机构：

[1] Mus Alparslan Univ, Fac Sci & Arts, Dept Chem, TR-49100 Mus, TR, Turkey

[2] Erzincan Univ, Fac Sci & Arts, Dept Chem, TR-24030 Erzincan, TR, Turkey

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 07期

关键词：

Radical scavenging; Antioxidants; Reducing power; Sumac; Rhus coriaria; Exotic fruits; ANTIOXIDANT ACTIVITY; CAPACITY;

D O I：

10.1016/j.foodres.2010.11.001

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The purpose of this study was to determine the reducing power, metal chelating, and radical scavenging capabilities of water and ethanol extracts of sumac (Rhos coriaria L). comparatively. The water and ethanol extracts of sumac were evaluated for their radical scavenging activities by means of the DPPH and DMPD assays. Water extract of sumac (R. coriaria L) scavenged radicals effectively with EC50 values of 36.4 mu g/ml for DPPH free radical and 44.7 mu g/ml for DMPD cation radical. Similarly, the total reducing power of water extract was found higher than ethanol extract in both potassium ferricyanide reduction (FRAP) and cupric ions reduction capacity methods (CUPRAC). 2,2'-Bipyridine was used to determine the metal chelating activity and the result of water extract was found higher than ethanol extract. Total phenolic and total flavonoid contents of both extracts were studied as well. The values of water extract were found to be higher than that of ethanol extract. The present study found that water extracts of sumac (R. coriaria L.) have effective antioxidant and radical scavenging activities as compared to ethanol extracts. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：2217 / 2221

页数：5

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