Abstract
［Objective］ This study aimed to evaluate the antioxidant activity of natural birch juice from Changbai Mountain.［Methods］ Antioxidant activity was measured through four chemical assays:DPPH radical scavenging rate,ABTS cation scavenging rate,hydroxyl radical scavenging rate,ferric ion reducing ability (FRAP ).Additionally,antioxidant enzyme activities and oxidative stress markers were assessed using zebrafish embryo as a model organism.［Results］ The antioxidant activity of birch juice increased with concentration,showing a significant positive correlation.At 1.0 mL/mL concentration,birch juice exhibited optimal effects,achieving 34.56% DPPH scavenging,18.27% ABTS scavenging,48.77% hydroxyl radical scavenging,and 90.07 μmol/L ferrous ion reduction.In zebrafish embryos,the activities of SOD,CAT,and GSH -Px were significantly elevated,along with increased MDA content,compared to the control group.［Conclusion］ Natural birch juice demonstrates substantial antioxidant properties,highlighting its potential for development into natural antioxidant foods,as well as anti -aging and skin -whitening products.
Publication Date
4-3-2025
First Page
160
Last Page
165
DOI
10.13652/j.spjx.1003.5788.2024.80444
Recommended Citation
Qi, XING; Haiyan, CHEN; Liyu, HUA; Chao, WANG; Ke, LI; and Jiying, LIU
(2025)
"Antioxidant effects and enzymatic analysis of birch sap on zebrafish embryos,"
Food and Machinery: Vol. 41:
Iss.
2, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80444
Available at:
https://www.ifoodmm.cn/journal/vol41/iss2/20
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