A comparative study on antioxidant activity of water and ethanol extracts of ten Chinese herbs

摘要

A search of naturally occurring antioxidant compounds from plant sources might provide leads for the development of novel drugs, which may reduce the risk of chronic diseases caused by free radicals. An antioxidant activity and total phenolic content of the water and alcohol extracts of 10 herbs from local pharmacy were studied. The highest phenolic content of the water and alcohol extracts of BSR was found with 36.70 and 91.17 mg PE /g. The flavonoid compounds were found to have the highest content of BSR with 15.58 mg RE for WE.In vitro,the radical-binding activity with DPPH (1,1-dip-henyl-2-picrylhydrazyl radical) and total antioxidant power (Ferric reducing/antioxidant power, FRAP) of ten herbs extracts were determined. At 1.0 mg/ml concentration of herbs, CI and BSR exhibited the good reducing capacity of 0.762 and 0.650. The high correlation values between total phenolic content (TPC) and scavenging efficiency (SE) suggest that the major antioxidant compounds in studied ten herbs might be phenolic compounds.