In Vitro Antioxidant Activity of Pigment Extracted from Fruits of Padus racemosa and Padus virginiana

Abstract:

The total anthocyanin content (TAC) of pigment extracted from fruits of Padus racemosa and Padus virginiana was determined by pH-differential method. TAC in pigment from fruits of Padus racemosa was higher than that in Padus virginiana. The vitro antioxidant activity of the two kinds of pigment was evaluated by different assays, including DPPH• assay, ABTS•⁺ assay, OH• assay and reducing power assay. The results showed that except for reducing power, pigment from fruit of Padus racemosa showed stronger ABTS•⁺, DPPH• and OH• radical scavenging activity than pigment from fruit of Padus virginiana. The study concluded that pigment extracted from fruit of Padus racemosa and Padus virginiana can be used as a source of natural antioxidants instead of synthetic antioxidants.

• Periodical: Advanced Materials Research (Volumes 183-185)
• Pages: 565-569
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.183-185.565
• Online since: January 2011
• Authors: Jian Ren, Zhen Yu Wang
• Keywords: Antioxidant Activity, Free Radical, Padus racemosa, Padus virginiana, Reducing Power

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