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Antioxidant Properties of Isolated Isorhamnetin from the Sea Buckthorn Marc

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Abstract

In the present study, the process of separation and purification of isohamnetin from marc of sea buckthorn was obtained. The antioxidant properties of the pure isolated isorhamnetin were evaluated by the scavenging of the diphenylpicrylhydrazyl radical (DPPH), iron (III) to iron (II)—reducing, and iron-chelating assays. High purity isorhamnetin (92.1%) was obtained and the results of antioxidant assays showed that isorhamnetin performed significantly compared with ascorbic acid and BHT, and the linear correlations were good in these assays. In conclusion, isorhamnetin may have potential as a natural antioxidant to alternate synthetic substances as food additive with its antioxidant activity.

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Authors and Affiliations

  1. State Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences, P.O. Box 165, Taiyuan, Shanxi, 030001, People’s Republic of China

    Liu Pengfei, Deng Tiansheng, Hou Xianglin & Wang Jianguo

  2. Graduate University of Chinese Academy of Sciences, Beijing, 100039, People’s Republic of China

    Liu Pengfei & Deng Tiansheng

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  1. Liu Pengfei
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  2. Deng Tiansheng
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  3. Hou Xianglin
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  4. Wang Jianguo
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Correspondence to Hou Xianglin.

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Pengfei, L., Tiansheng, D., Xianglin, H. et al. Antioxidant Properties of Isolated Isorhamnetin from the Sea Buckthorn Marc. Plant Foods Hum Nutr 64, 141–145 (2009). https://doi.org/10.1007/s11130-009-0116-1

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  • DOI: https://doi.org/10.1007/s11130-009-0116-1

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