In vitro antioxidant activity of Amaranthus lividus L.


Ozsoy N. , Yılmaz T. , Kurt Ö. , Can A. , Yanardag R.

FOOD CHEMISTRY, cilt.116, ss.867-872, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 116 Konu: 4
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.foodchem.2009.03.036
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.867-872

Özet

Water, methanol and ethyl acetate extracts from stems with leaves and flowers of Amaranthus lividus L., one of the most popular leafy vegetable Consumed in the west Black Sea region Of Turkey, were tested in vitro for their ability to inhibit peroxidation of phosphatidylcholine liposomes induced with Fe3+/ascorbate. to scavenge ABTS(center dot+), DPPH center dot and hydroxyl radicals, to reduce Fe(III) to Fe(II) and to chelate Fe(II) ions. The results showed that amaranth vegetable contained naturally occuring antioxidant components and possessed antioxidant activity which may be attributed to its lipid peroxidation inhibitory, radical scavenging and metal chelating activities. The antioxidant activities of the water and ethyl acetate extracts were not concomitant with the development of their reducing power. It was concluded that A. lividus might be a potential source of antioxidants. (C) 2009 Elsevier Ltd. All rights reserved.