Antioxidant Properties of Isolated Isorhamnetin from the Sea Buckthorn Marc |
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| Authors: | Liu Pengfei Deng Tiansheng Hou Xianglin Wang Jianguo |
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| Institution: | (1) State Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences, P.O. Box 165, Taiyuan, Shanxi, 030001, People’s Republic of China;(2) Graduate University of Chinese Academy of Sciences, Beijing, 100039, People’s Republic of China |
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| Abstract: | In the present study, the process of separation and purification of isohamnetin from marc of sea buckthorn was obtained. The
antioxidant properties of the pure isolated isorhamnetin were evaluated by the scavenging of the diphenylpicrylhydrazyl radical
(DPPH), iron (III) to iron (II)—reducing, and iron-chelating assays. High purity isorhamnetin (92.1%) was obtained and the
results of antioxidant assays showed that isorhamnetin performed significantly compared with ascorbic acid and BHT, and the
linear correlations were good in these assays. In conclusion, isorhamnetin may have potential as a natural antioxidant to
alternate synthetic substances as food additive with its antioxidant activity. |
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| Keywords: | Isorhamnetin Sea buckthorn Purification Antioxidant activity |
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