Screening the Antioxidant Components and Antioxidant Activitiy of Extracts Derived from Five Varieties of Edible Spring Flowers
نویسندگان
چکیده
منابع مشابه
Antioxidant activities of aqueous extracts from 12 Chinese edible flowers in vitro and in vivo
The antioxidant function of edible flowers have attracted increasing interest. However, information is lacking on the impact of edible flowers on oxidative injury including hypoxia-re-oxygenation and hyperlipidemia. The antioxidant activities of aqueous extracts from 12 Chinese edible flowers were assessed in four different antioxidant models, including total antioxidant capacity (TAC), oxygen ...
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Evaluation of antioxidant activities of extracts from 19 Chinese edible flowers
Extracts of 19 selected edible flowers were investigated for their free radical scavenging activity (FRSA), polyphenolic contents and flavonoid contents in the paper. The results showed the extracts of Paeonia suffruticosa Andr., Paeonia lactiflora Pall., and Rosa rugosa Thunb. possessed obviously stronger DPPH FRSA (94.221 ± 0.102; 93.739 ± 0.424 and 94.244 ± 0.163%, respectively), superoxide ...
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Antioxidant properties and antioxidant compounds of various extracts from the edible basidiomycete Grifola frondosa (Maitake).
Grifola frondosa is an edible mushroom currently available in Taiwan. Ethanolic, cold-water and hot-water extracts were prepared and their antioxidant properties were investigated. At 1 mg/mL, G. frondosa T1 and T2 cold-water extracts showed high reducing powers of 1.02 and 0.50, respectively. Chelating abilities on ferrous ions of G. frondosa T1 and T2 were higher for cold-water extracts than ...
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ژورنال
عنوان ژورنال: Korean Journal of Food Science and Technology
سال: 2014
ISSN: 0367-6293
DOI: 10.9721/kjfst.2014.46.1.13