Antioxidant capacity of some herbs/spices from Cameroon: A comparative study of two methods
Antioxidant capacity of some herbs/spices from Cameroon: A comparative study of two methods
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DOI：
10.1021/jf050445c
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发表时间：
2005-08-24
影响因子：
6.1
通讯作者：
Vinson, JA
中科院分区：
文献类型：
--
作者：
Agbor, GA;Oben, JE;Vinson, JA
这项研究评估了来自喀麦隆的14种草本植物/香料的抗氧化能力。采用Folin-Ciocalteu试剂(FOLIN)和铁还原抗氧化剂(FRAP)两种不同的抗氧化剂测定方法对冻干样品在甲醇(游离或未结合多酚)和1.2M盐酸(HCl)甲醇(总抗氧化剂既有未结合又有结合)中提取的样品进行了分析。甲醇提取物中1.2MHCl的抗氧化能力显著高于甲醇提取物(P<；0.001)。一般来说，FRAP的抗氧化值显著(P<；0.001)高于福林的抗氧化值。尽管FRAP抗氧化剂与福林苯酚之间存在显著的相关性(P<；0.05)，但两种方法样品的抗氧化能力变化趋势是不同的。在福林和FRAP测定方法中，胡椒属植物的叶子分别位居总抗氧化剂排行榜的首位。在不含FRAP的抗氧化剂排行榜上，欧文吉亚高居榜首，而胡椒在不含福林的抗氧化剂中名列前茅，其次是百里香。因此，用不同方法测定的植物样品的抗氧化能力应谨慎解释。然而，无论使用哪种检测方法，样品中都含有丰富的抗氧化剂。
This study evaluates the antioxidant capacity of 14 herbs/spices from Cameroon. Freeze-dried samples extracted in methanol (free or unconjugated polyphenol) and in 1.2 M hydrochloric acid (HCl) in methanol (total antioxidant that is both unconjugated and conjugated) were analyzed using two different antioxidant assay methods [Folin-Ciocalteu reagent (Folin) and the ferric reducing antioxidant power (FRAP)]. The 1.2 M HCl in methanol extracts had significantly higher (P < 0.001) antioxidant capacities than the methanolic extract. Generally, the FRAP antioxidant values were significantly (P < 0.001) higher than the Folin antioxidant values. Although a significant correlation (P < 0.05) was obtained between the Folin phenol and the FRAP antioxidant, the trends of the antioxidant capacity of the samples were different for the Folin and FRAP methods. The leaves of the Piper species top the total antioxidant tables in both Folin and FRAP assay methods, respectively. Irvingia gabonensis tops the FRAP free antioxidant list, while Piper umbellatum leads the Folin free antioxidant followed by Thymus vulgaris. Thus, the antioxidant capacity of plant samples determined by different methods should be interpreted with caution. However, irrespective of the assay method used, the samples were rich in antioxidants.