Free radical scavengers and antioxidants from lemongrass (Cymbopogon citratus (DC.) Stapf.)

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datacite.alternateIdentifier.issn0021-8561
datacite.creatorCheel, J.
datacite.creatorTheoduloz, C.
datacite.creatorRodriguez, J.
datacite.creatorSchmeda-Hirschmann, G.
datacite.date.issued2005-04-06
datacite.subjectCymbopogon citratusen
datacite.subjectfree radical scavengersen
datacite.subjectantioxidantsen
datacite.subjectflavonoid C-glycosidesen
datacite.titleFree radical scavengers and antioxidants from lemongrass (Cymbopogon citratus (DC.) Stapf.)en
dc.date.accessioned2005-10-07T15:47:10Z
dc.date.available2005-10-07T15:47:10Z
dc.descriptionSchmeda-Hirschmann, G.(reprint author); Cheel, J.; Theoduloz, C. and Rodriguez, J. Instituto de Química de Recursos Naturales and Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Casilla 747, Talca, Chile.en
dc.description.abstractMethanol, MeOH/water extracts, infusion, and decoction of Cymbopogon citratus were assessed for free radical scavenging effects measured by the bleaching of the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical, scavenging of the superoxide anion, and inhibition of the enzyme xanthine oxidase (XO) and lipid peroxidation in human erythrocytes. The extracts presented effect in the DPPH and superoxide anion assay, with values ranging between 40 and 68% and 15-32% at 33 and 50 mu g/mL, respectively, inhibited lipid peroxidation in erythrocytes by 19-71% at 500 mu g/mL and were inactive toward the XO at 50 mu g/mL. Isoorientin, isoscoparin, swertiajaponin, isoorientin 2"-O-rhamnoside, orientin, chlorogenic acid, and caffeic acid were isolated and identified by spectroscopic methods. Isoorientin and orientin presented similar activities toward the DPPH (IC50: 9-10 mu M) and inhibited lipid peroxidation by 70% at 100 gamma g/mL. Caffeic and chlorogenic acid were active superoxide anion scavengers with IC50 values of 68.8 and 54.2 mu M, respectively, and a strong effect toward DPPH. Caffeic acid inhibited lipid peroxidation by 85% at 100 mu g/mLen
dc.description.sponsorshipen
dc.format.extent5331 bytes
dc.format.mimetypeimage/jpeg
dc.identifier.DOIhttp://dx.doi.org/10.1021/jf0479766
dc.identifier.citationJournal of Agricultural and Food Chemistry 53 (7): 2511-2517en
dc.identifier.urihttps://repositorio.utalca.cl/repositorio/handle/1950/1562
dc.languageen
dc.publisherThe American Chemical Societyen
oaire.resourceTypeArtículoen
utalca.indexArtículo de publicación ISI
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