Research on the Antioxidation of Polyrhachis vicina Wine

Jing Xian Sun; Hai Ying Yang; Ping Zhou; Guang Qiu Zhang; Gang Du; Yun Tao Gao

doi:10.4028/www.scientific.net/AMR.781-784.1689

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Characterization of Tomato Fruit LeRIN Gene Application Virus-Induced Gene Silencing Technology
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Research on the Antioxidation of Polyrhachis vicina Wine
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Research on the Antioxidation of Polyrhachis...

Research on the Antioxidation of Polyrhachis vicina Wine

Abstract:

The antioxidant activity of Polyrhachis vicina wine extract was investigated: The IC₅₀ of scavenging effect on superoxide radical generated by Pyrogallol autoxidation was 0.37 mg/mL; the maximum scavenging rate was 81.4%. The IC₅₀ of scavenging effect on hydroxyl free radical generated by Fenton reaction was 0.66 mg/mL; the maximum scavenging rate was 91.8%. The IC₅₀ of DPPH· scavenging effect was 0.48 mg/mL; the maximum scavenging rate was 91.4%. The results indicated that Polyrhachis vicina wine extract showed activity both in scavenging free radicals and antioxidation.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1689-1693

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1689

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Online since:

September 2013

Authors:

Jing Xian Sun, Hai Ying Yang, Ping Zhou, Guang Qiu Zhang, Gang Du, Yun Tao Gao

Keywords:

Antioxidation, Free Radical, Polyrhachis vicina Wine

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