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Antioxidant Activity of Polysaccharide from Camellia Cake against ABTS and DPPH Free Radicals

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Abstract:

The ABTS, and DPPH assays were used for determining to investigate the antioxidant effect in vitro of Polysaccharide from Camellia Cake. Different concentrations of the sample were determinated by assay method. Results showed Polysaccharide from Camellia Cake had an appreciable antioxidant effect in a concentration-dependent manner. The EC50 values against DPPH and ABTS free radicals were 0.106 mg/ml and 1.05mg/ml respectively.

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Periodical:

Advanced Materials Research (Volumes 550-553)

Pages:

1545-1549

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.550-553.1545

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Online since:

July 2012

Authors:

Sheng Zhang, Xiang Zhou Li, Zhi Ping Wu, Chun Tao Kuang

Keywords:

ABTS, Antioxidant Activity, Camellia Cake, DPPH, Polysaccharide

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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