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Antioxidant and antiglycation properties of different solvent extracts from Chinese olive(Canarium album L.) fruit

Asian Pacific Journal of Tropical Medicine 2015年第12期8卷 987-995页

作者： Chiung-Tsun Kuo Tzu-Hao Liu Tai-Hao Hsu Fang-Yi Lin Hui-Yin Chen Department of Food Science and Technology Central Taiwan University of Science and Technology Department of Bioindustry Technology Da-Yeh University

Objective:To evaluate the antioxidant activity,antiglycation property,and bioactivc components content of different solvent extracts from Chinese olive(Canarium album L.) ***:The dry powder of Chinese olive fruit was extracted with different solvents,i.e.,water,water/ethanol(1/1,v/v),ethanol,methanol,acetone and ethyl *** total phenolic,total flavonoids and total triterpenoids contents of various extracts were determined by spectrophotometric *** compounds were identified by high performance liquid *** assayed antioxidant activity was determined in vitro models such as antioxidant capacity by radical scavenging activity using 2,2'-azino-bLs(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS),l,l-diphenyl-2-picryl- hydrazyl(DPPH) and nitrite oxide methods,chelating activity on metal ions,lipid and protein peroxidation *** vitro glucosebovine serum albumin assay was used to evaluate the antiglycation of various ***:The water/ethanol extracts of Chinese olive fruit exerted significant scavenging effects on free radicals and strong inhibitory effects on advanced glycation end products *** Chinese olive fruit extracts were rich in phenolic compounds and *** acid,ferulic acid and rutin were identified from the water/ethanol *** analysis indicated that there was a linear relationship between the antioxidant potency,free radical scavenging ability and phenolic compounds content of the Chinese olive fruit ***:Chinese olive fruit could be a natural candidate for studies of dietary complement to diabetes treatment since it combines antioxidant and antiglycation activities.

关键词： Chincsc olivc Antioxidant Antiglycation Phenolic c

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