Evaluation of Antioxidant Activity and Preventing DNA Damage Effect of Pomegranate Extracts by Chemiluminescence Method

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• 作者：Shanshan Guo ; Qianchun Deng ; Junsong Xiao ; Bijun Xie ; Zhida Sun
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：April 18, 2007
• 年：2007
• 卷：55
• 期：8
• 页码：3134 - 3140
• 全文大小：179K
• 年卷期：v.55,no.8(April 18, 2007)
• ISSN：1520-5118

文摘

The antioxidant activities of three parts (peel, juice, and seed) and extracts of three pomegranatevarieties in China were investigated by using a chemiluminescence (CL) method in vitro. Thescavenging ability of pomegranate extracts (PEs) on superoxide anion, hydroxide radical, and hydrogenperoxide was determined by the pyrogallol-luminol system, the CuSO₄-Phen-Vc-H₂O₂ system,and the luminol-H₂O₂ system, respectively. DNA damage preventing the effect of PE was determinedby the CuSO₄-Phen-Vc-H₂O₂-DNA CL system. The results showed that the peel extract of redpomegranate had the best effect on the scavenging ability of superoxide anion because its IC₅₀ value(4.01 ± 0.09 g/mL) was the lowest in all PEs. The seed extract of white pomegranate could scavengehydroxide radical most effectively of the nine extracts (the IC₅₀ value was 1.69 ± 0.03 g/mL). Thepeel extract of white pomegranate had the best scavenging ability on hydrogen peroxide, which hadthe lowest IC₅₀ value (0.032 ± 0.003 g/mL) in the nine extracts. The seed extract of whitepomegranate (the IC₅₀ value was 3.67 ± 0.03 g/mL) was the most powerful on the DNA damage-preventing effect in all of the PEs. Also, the statistical analysis indicated that there were significantdifferences (at P < 0.05) among the extracts of the different varieties and parts in each system.