Nghiên cứu điều chế chế phẩm chống oxi hóa từ rễ thổ phục linh (Simila glabra Roxb.) của Việt Nam


Authors

  • Nguyễn Quốc Vượng
  • Trịnh Thị Thanh Vân
  • Vũ Văn Chiến
  • Phạm Thị Hằng
  • Phạm Văn Cường
DOI: https://doi.org/10.15625/0866-7144.2015-00102

Keywords:

Smilax glabra Roxb., astilbin, antioxidant activity, functional food

Abstract

An antioxidant functional food from the root of Smilax glabra Roxb. of Vietnam (TPL-As40) was prepared, by using the purified EtOH extract which contains high astilbin content (46.1 %) as determined by HPLC analysis. The antioxidant activity of this functional food was evaluated by different methods: DPPH assay for free radical scav enging capacity, MDA assay for inhibition of lipid peroxidation and MTT assay for hepato protective effection H2O2-injured mouse hepatocytes. Accordingly, the TPL-As40 had significant antioxidant property with SC50 value of 19.8 µg/ml (DPPH assay), IC50 value of 9.32 µg/ml (MDA assay) and EC50 value of 20.95 µg/ml (MTT assay). The toxicity evaluation in mice indicated that theTPL-As40 product was safe for use as functional food according to OECD.

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Published

28-02-2015

How to Cite

Vượng, N. Q., Thanh Vân, T. T., Chiến, V. V., Hằng, P. T., & Cường, P. V. (2015). Nghiên cứu điều chế chế phẩm chống oxi hóa từ rễ thổ phục linh (Simila glabra Roxb.) của Việt Nam. Vietnam Journal of Chemistry, 53(1), 134–138. https://doi.org/10.15625/0866-7144.2015-00102

Issue

Vol. 53 No. 1 (2015)

Section

Articles