NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2014, Vol. 26 ›› Issue (Suppl1): 100-104.

• Article • Previous Articles     Next Articles

Stability and Antioxidant Capacity in vitro of the Total Flavonoids from Limonium aureum

LIU Na1*,LI Wan-wu1,KONG Wei-bao1,2,XING Wen-li1,GOU San-hu1,DONG Miao-yin1   

  1. 1 College of Life Science,Northwest Normal University;2Bioactive Products Engineering Research Center for Gansu Distinctive Plants,Lanzhou 730070,China
  • Online:2014-12-30 Published:2015-03-04

Abstract: Stability and antioxidant capacity of the flavonoids from Limonium aureum flower extracted by the method of ultrasound-assisted extraction were investigated.The effects of illumination,temperature,food additives,reductant-oxidants,metal ions and pH values on the stability of the flavonoids were studied.Vitamin C(Vc)was used as control,the scavenging capacity of the flavonoids on the hydroxyl free radicals and superoxide anion free radicals was analyzed.The results showed that strong alkali and acid,high temperature,oxidant and highly-charged metal ions could destroy the stability of the flavonoids,however,its stability could kept well under the storage at dark,20-60 ℃ and pH 4-7,as well as treated with Vc,citric acid,sucrose,sodium chloride and potassium chloride.The flavonoids had stronger scavenging capacity on hydroxyl free radicals than Vc,but the removal capacity on superoxide anion free radicals was lower than Vc.The results suggested that the flavonoids from L.aureum flower have good stability and antioxidant capacity,it has a good application potential in the field of natural food pigment and pharmaceutical health care products.

Key words: Limonium aureum flower, flavonoids, stability, antioxidant capacity

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