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

Author:
Zhang, Jingfei, Hou, Xiang, Ahmad, Hussain, Zhang, Hao, Zhang, Lili, Wang, Tian
Source:
Food chemistry 2014 v.145 pp. 57-65
ISSN:
0308-8146
Subject:
antioxidant activity, butylated hydroxyanisole, capsanthin, chickens, curcumin, erythrocytes, foods, free radicals, hemolysis, lutein, lycopene, models, oxidative stress
Abstract:
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.
Agid:
797474