Antioxidant Activity of Pigment Extracted from Green-Wheat-Bran

作     者：TANG Xiao-zhen DONG Yu-xiu WEI Si-qing ZHANG Xian-sheng YIN Yan-ping 

作者机构：Shandong Agricultural University Tai＇an 271018 P.R.China Shandong External Economy Trade Technical School Tai＇an 271000 P.R.China 

出 版 物：《Agricultural Sciences in China》 (中国农业科学（英文版）)

年 卷 期：2010年第9卷第6期

页      面：825-832页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by the National Technologies R&D Program of China (2006BAD01A02) the Excellent Medium-Youth Scientist Scientific Research Reward Fundation of Shandong Province, China (BS2009NY036) the Youth Science and Technology Creative Fundation Item of Shandong Agricultural University, China 

主　　题：pigment from green-wheat-bran anti-lipid peroxidation total antioxidant superoxide anion radical scavenging,active oxygen scavenging DPPH.scavenging 

摘      要：The anthocyanin pigment extracted from green-wheat-bran was studied to identify its antioxidant *** antioxidant activities of the pigment were evaluated by anti-lipid peroxidation,total antioxidant activity （TAA）,superoxide anion radical scavenging activity （SARSA）,active oxygen scavenging activity （AOSA）,and DPPH （1,1-diphenyl-2 picrylhydrazyl free radical） radical scavenging *** results showed that the pigment had higher antioxidant activity and TAA,SARSA,AOSA and *** activities at a certain concentration than Vc （antiscorbutic vitamin,vitamin C）,and the capacity increased with the increase of pigment *** TAA was 51.06 U mL-1,1.73 times of Vc,and SARSA 18 025.21 U mL-1,2.26% higher than Vc,and AOSA 3 776.31 U mL-1,1.24 times of *** to the *** activity of the pigment,there was a trend that higher concentration performed higher activity significantly improved with the company of *** pigment showed significant antioxidant activities evaluated by different *** will provide a better understanding on antioxidant activity of green wheat and allow the screening or breeding of green wheat varieties with higher antioxidant activity for food processing.