Synergistic antioxidant interactions between green tea and Ocimum gratissimum
Synergistic antioxidant interactions between green tea and Ocimum gratissimum
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绿茶和罗勒之间的协同抗氧化相互作用
DOI：
10.4103/2221-1691.262081
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发表时间：
2019
影响因子：
1.7
通讯作者：
A. Sehgal
中科院分区：
文献类型：
--
作者：
Sumaya Farooq;A. Sehgal
目的：研究不同配比的绿色茶与罗勒水浸液的抗氧化作用。研究方法：采用DPPH法、ABTS法、NO法和离体脂质过氧化、溶血等方法，研究了绿色茶和罗勒叶（Ocimumgratissimum）单独或以不同比例（3：1，2：1，1：1，1：2，1：3）复配的水浸液的抗氧化活性。总酚含量采用Folin-Ciocalteu试剂法计算，黄酮含量采用三氯化铝比色法计算。还进行了各种输液的抗氧化活性和总酚/黄酮含量之间的相关性研究。应用CompuSyn软件通过组合指数分析相互作用。结果：绿色茶对自由基的清除能力明显强于罗勒提取液。绿色茶与罗勒在不同比例下的组合表现出中度拮抗至强烈协同作用。总酚含量/总黄酮含量和抗氧化活性的个人输液（绿色茶和罗勒gratissimum）之间有很强的相关性。对于不同比例的二元混合物，观察到总酚含量和抗氧化活性之间的弱到强的相关性，而总黄酮含量和抗氧化潜力之间几乎没有相关性。结论：总体而言，绿色茶和罗勒组合（1：1）显示出最高的抗氧化潜力和最大的协同作用。
Objective: To evaluate the antioxidant interactions between aqueous infusions of green tea and Ocimum gratissimum at different ratios. Methods: Antioxidant activities of aqueous infusion of green tea and Ocimum gratissimum (leaves) alone or in combination at various proportions (3:1, 2:1, 1:1, 1:2, 1:3) were determined by DPPH, ABTS, NO and ex-vivo assays including lipid peroxidation and haemolysis. Total phenolic content and flavonoid content was calculated by Folin-Ciocalteu reagent and aluminum chloride colorimetry method, respectively. A correlation study was also conducted between the antioxidant activity and total phenolic/flavonoid content of various infusions. The interactions were analyzed by combination index applying CompuSyn software. Results: Green tea exhibited high radical scavenging ability as compared to Ocimum gratissimum infusion. Combination of green tea and Ocimum gratissimum exhibited moderate antagonism to strong synergistic interaction at various ratios. A strong correlation was found between total phenolic content/total flavonoid content and antioxidant activities of individual infusions (green tea and Ocimum gratissimum). For binary mixture at different ratios, a weak to strong correlation was observed between total phenolic content and antioxidant activity and almost no correlation between total flavonoid content and antioxidant potential. Conclusions: Overall, green tea and Ocimum gratissimum combination (1:1) displayed the highest antioxidant potential and maximum synergism.