کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1252691 | 1496032 | 2016 | 8 صفحه PDF | دانلود رایگان |

The present study is part of the evaluation of extracts of Glycine max L. Merr and Hibiscus L. Sabdariffa as antioxidants. A comparative study was performed with extracts of yellow tea and commercial red wine, two foods known for their antioxidant activity. The method applied is free radical scavenging using the 1,1-diphenyl-2-picrylhydrazyl (DPPH°). The antioxidant properties were identified and measured by the determining the anti-radical activity reducing index, expressed in percentage % RSA (Radical Scavenger Activity), and by the determination of the colouring intensity (IC50). All results are compared to those of ascorbic acid as reference antioxidant. The results indicate the following order for the antioxidant power of the extracts tested. % RSA (tea) > % RSA (Glycine max) % > RSA (red wine) % > RSA (Sabdariffa Hibiscus), and colouring intensities (IC50) ranging from 4.62 μM (ascorbic acid) to 1.10 μM (Hibiscus sabdariffa) correlated with their chemical structure and the content of phenolic compounds.
Journal: Arabian Journal of Chemistry - Volume 9, Issue 1, January 2016, Pages 1–8