Main content area

Assessment of free radicals scavenging activity of seven natural pigments and protective effects in AAPH-challenged chicken erythrocytes

Zhang, Jingfei, Hou, Xiang, Ahmad, Hussain, Zhang, Hao, Zhang, Lili, Wang, Tian
Food chemistry 2014 v.145 pp. 57-65
antioxidant activity, butylated hydroxyanisole, capsanthin, chickens, curcumin, erythrocytes, foods, free radicals, hemolysis, lutein, lycopene, models, oxidative stress
The purpose of this study was to compare the antioxidant capacities of seven natural pigments including the fat-soluble pigments curcumin, lycopene, lutein and β-carotene and water-soluble pigments – betalain, capsanthin and cyanidin-3-rutinoside relative to a commonly-used synthetic food antioxidant BHA. The antioxidant capacities of seven pigments and BHA were evaluated based on their ability to quench several free radicals, including DPPH, ABTS, O2·-, H2O2 as well as using FRAP assay. Specifically, curcumin and cyanidin-3-rutinoside, which showed the highest antioxidant capacities, were further investigated using a chicken erythrocyte model. After separating pretreatments of the two pigments, AAPH was added to the erythrocyte-pigment medium to induce oxidative stress. Then the attenuation effects of the two pigments on AAPH-induced oxidative damage in chicken erythrocytes were assessed. It was found that both curcumin and cyanidin-3-rutinoside significantly attenuated apoptosis and hemolysis, decreased MDA content, and increased T-SOD activity in a time- and dose- dependent manner.