Evaluation of the antioxidant activity of Ruellia tuberosa

Fu An Chen, An Bang Wu, Pochuen Shieh, Daih Huang Kuo, Chi Ying Hsieh

研究成果: 雜誌貢獻文章

81 引文 斯高帕斯(Scopus)

摘要

The antioxidant activity of Ruellia tuberosa L. (Acanthaceae) was investigated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging assay and the hydrogen peroxide-induced luminol chemiluminescence assay. The methanolic extract (ME) and its four fractions of water (WtF), ethyl acetate (EaF), chloroform (CfF), and n-hexane (HxF) were prepared and then subjected to antioxidant evaluation. The results of both methods revealed that R. tuberosa possesses potent antioxidant activity. The antioxidant activities of the different fractions tested decreased in the order of EaF > CfF > ME > WtF > HxF according to the hydrogen peroxide-induced luminol chemiluminescence assay, and results were the same with the exception of the rank order of HxF and WtF according to the DPPH free radical-scavenging assay. The results provide useful information on the pharmacological activities associated with free radicals of this traditional folk remedy.
原文英語
頁(從 - 到)14-18
頁數5
期刊Food Chemistry
94
發行號1
DOIs
出版狀態已發佈 - 一月 2006

ASJC Scopus subject areas

  • Food Science

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    Chen, F. A., Wu, A. B., Shieh, P., Kuo, D. H., & Hsieh, C. Y. (2006). Evaluation of the antioxidant activity of Ruellia tuberosa. Food Chemistry, 94(1), 14-18. https://doi.org/10.1016/j.foodchem.2004.09.046