Abstract
The 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·), hydroxyl free radical (OH·), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS+·) and superoxide radical (O-2·) scavenging ability were selected as the four indicators to evaluate the in vitro antioxidant properties of different selenium-containing substances, and compared with selenium-enriched yeast (SY) and non-selenium-enriched peptides and inorganic selenium mixture (SPIS).The results showed that SPI had the strongest ability to scavenge four kinds of free radicals, and its DPPH·, OH·, ABTS+· and O-2· scavenging rates were 87.5%, 50.3%, 99.7% and 45.7%. The weakest sample was IS, and its radicals scavenging rates was no more than 14%. By comparing the scavenging rates and semi-inhibitory concentration (IC50) of four radicals of SPR, SPI, CE, SY, IS and SPIS, it was found that the ability to scavenge free radicals of organic selenium was stronger than inorganic selenium.
Publication Date
4-28-2019
First Page
174
Last Page
178
DOI
10.13652/j.issn.1003-5788.2019.04.032
Recommended Citation
Chaodong, DU; Song, ZHU; Tian, YU; Xin, CONG; and Shangwei, CHEN
(2019)
"Study on antioxidant capacity of selenium-substance form cardamine,"
Food and Machinery: Vol. 35:
Iss.
4, Article 32.
DOI: 10.13652/j.issn.1003-5788.2019.04.032
Available at:
https://www.ifoodmm.cn/journal/vol35/iss4/32
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