Symes Abbey, Shavandi Amin, Zhang Hongxia, Mohamed Ahmed Isam A, Al-Juhaimi Fahad Y, Bekhit Alaa El-Din Ahmed
Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
Antioxidants (Basel). 2018 Apr 4;7(4):52. doi: 10.3390/antiox7040052.
are perennial plants that require re-planting every 10–20 years. The roots are traditionally mulched in the soil or treated as waste. The roots (AR) contain valuable bioactive compounds that may have some health benefiting properties. The aim of this study was to investigate the total polyphenol and flavonoid contents (TPC and TFC, respectively) and antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH), Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing/Antioxidant Power (FRAP) assays) activities of New Zealand AR extract. The antioxidant activity decreased with a longer extraction time.
是多年生植物，需要每10至20年重新种植一次。传统上，其根部会被覆盖在土壤中或当作废物处理。这些根部（AR）含有有价值的生物活性化合物，可能具有一些有益健康的特性。本研究的目的是调查新西兰AR提取物的总多酚和黄酮含量（分别为TPC和TFC）以及抗氧化活性（2,2-二苯基-1-苦基肼（DPPH）、氧自由基吸收能力（ORAC）和铁还原/抗氧化能力（FRAP）测定）。抗氧化活性随提取时间延长而降低。
