Antioxidant Activities of Various Extracts from Artemisisa selengensis Turcz (LuHao)

Feng Shi,Chenglei Zhao,Xiaobin Jia,Yan Chen

doi:10.3390/molecules15074934

Feng Shi, Chenglei Zhao + Show 2 more

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https://doi.org/10.3390/molecules15074934

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Abstract

The antioxidant activities of the various extracts and fractions from the herbs of Artemisia selegensis Turcz (AST) were investigated by in vitro and in vivo assays. FRAP, DPPH and ABTS assays were used to evaluate the antioxidant activities of the extracts/fractions in vitro. The effect of water extract (WE) in reducing oxidative stress in male mice was evaluated. Phenolic acid compounds contribute significantly to the antioxidant activity. From the results of three in vitro antioxidant assays, WE was found to have the highest antioxidant activity, and among the WE subfractions, the water soluble fraction has a significant antioxidant activity. The in vivo antioxidant assay results showed that high doses of WE significantly decrease the MDA level compared to normal diet and D-(+) galactose group (p < 0.05), and the SOD activity of mice given a high dose of WE was the highest. These in vitro and in vivo studies demonstrated that the extracts, especially the WE from AST, have significant antioxidant and free radical scavenging activities. In summary, we propose that AST could be potentially used as a rich source of natural antioxidants.

Highlights

In recent years, natural antioxidants, those present in fruits and vegetables, have attracted increasing interest among consumers and the scientific community
The aim of this research was to compare the ability of ferric reducing antioxidant power (FRAP), DPPH and ABTS assays to estimate antioxidant potentials of various extracts and correlations between antioxidant potentials and contents of flavonoids and total phenolic acids present in Artemisia selegensis Turcz (AST) extracts
Results of FRAP, DPPH and ABTS assays showed that AST extracts possess the antioxidant activities, and potent free radical scavenger capability

Summary

Introduction

Natural antioxidants, those present in fruits and vegetables, have attracted increasing interest among consumers and the scientific community. Some studies have indicated that phenolic substances, such as flavonoids, phenolic acids and tannins are much more potent antioxidants than vitamin C and vitamin E [4]. These phenolic compounds possess diverse biological functions including anti-inflammatory, anti-carcinogenic, and anti-atherosclerotic activities, which may be related to their antioxidant activity [5]. Other studies have shown a high degree of correlation between the total antioxidant activity of some fruits and their phenolic contents [6]

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