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Food Chem. 2015 Jan 1;166:531-6. doi: 10.1016/j.foodchem.2014.05.102. Epub 2014 May 27.

Antioxidant capacity of betacyanins as radical scavengers for peroxyl radical and nitric oxide.

Author information

1
Department of Bioresource Technology, Okinawa National College of Technology, 905 Henoko, Nago City, Okinawa 905-2192, Japan. Electronic address: taira@okinawa-ct.ac.jp.
2
Department of Bioresource Technology, Okinawa National College of Technology, 905 Henoko, Nago City, Okinawa 905-2192, Japan.
3
Okinawa Industrial Technology Center, 12-2 Suzaki, Uruma City, Okinawa 904-2234, Japan.

Abstract

This study was designed to assess the antioxidant capacity of betacyanins as indole derived plant pigments, such as betanin, phyllocactin and betanidin. The antioxidant capacity of the betacyanins was evaluated as an index of radical scavenging ability using the peroxyl radical generating system in the presence of AAPH and NO generating system using NOR3 as an NO donor. The peroxyl radical scavenging capacity was dose-dependent in the low concentration range (25-100 nM). The mol-Trolox equivalent activity/mol compound (mol-TEA/mol-compound) as an index of the antioxidant capacity indicated the following order at 10.70 ± 0.01, 3.31 ± 0.14 and 2.83 ± 0.01 mol-TEA/mol-compound for betanidin, betanin and phyllocactin, respectively. In addition, betacyanins reduced the nitrite-level in the low concentration range of 2.5-20 μM. The IC₅₀ values (μM) of nitrogen radical scavenging activity were 24.48, 17.51 and 6.81 for betanin, phyllocactin and betanidin. ESR studies provided evidence that the compounds directly scavenged NO. These results indicated that betacyanins have a strong antioxidant capacity, particularly betanidin with a catechol group had higher activity than those of the glycoside of betacyanins. This study demonstrated that the betacyanins will be useful as natural pigments to provide defence against oxidative stress.

KEYWORDS:

Antioxidant; Betacyanin; ESR; Hylocereus polyrhizus; Nitric oxide; Peroxyl radical

PMID:
25053090
DOI:
10.1016/j.foodchem.2014.05.102
[Indexed for MEDLINE]
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