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Antioxidant effects of extracts from Cassia tora L. prepared under different degrees of roasting on the oxidative damage to biomolecules.
J Agric Food Chem. 1999 Apr; 47(4):1326-32.JA

Abstract

The effects of water extracts from Cassia tora L. (WECT) treated with different degrees of roasting (unroasted and roasted at 150, 200, and 250 degrees C) on the oxidative damage to deoxyribose, DNA, and DNA base in vitro were investigated. It was found that WECT alone induced a slight strand breaking of DNA. In the presence of Fe(3+)/H(2)O(2), WECT accelerated the strand breaking of DNA at a concentration of 2 microg/mL; however, it decreased with increasing concentrations (>5 microg/mL) of WECT. WECT also accelerated the oxidation of deoxyribose induced by Fe(3+)-EDTA/H(2)O(2) at a concentration of 0.2 mg/mL but inhibited the oxidation of deoxyribose induced by Fe(3+)-EDTA/H(2)O(2)/ascorbic acid. Furthermore, WECT accelerated the oxidation of 2'-deoxyguanosine (2'-dG) to form 8-OH-2'-dG induced by Fe(3+)-EDTA/H(2)O(2). The prooxidant action of WECT on the oxidation of 2'-dG was in the order of unroasted > roasted at 150 degrees C > roasted at 200 degrees C > roasted at 250 degrees C. The decrease in the prooxidant activity of the roasted sample might be due to the reduction in its anthraquinone glycoside content or the formation of antioxidant Maillard reaction products after roasting. Thus, WECT exhibited either a prooxidant or an antioxidant property in the model system that was dependent on the activities of the reducing metal ions, scavenging hydroxyl radical, and chelating ferrous ion.

Authors+Show Affiliations

Department of Food Science, National Chung Hsing University, Taiwan, Republic of China. gcyen@mail.nchu.edu.twNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10563975

Citation

Yen, G C., and D Y. Chung. "Antioxidant Effects of Extracts From Cassia Tora L. Prepared Under Different Degrees of Roasting On the Oxidative Damage to Biomolecules." Journal of Agricultural and Food Chemistry, vol. 47, no. 4, 1999, pp. 1326-32.
Yen GC, Chung DY. Antioxidant effects of extracts from Cassia tora L. prepared under different degrees of roasting on the oxidative damage to biomolecules. J Agric Food Chem. 1999;47(4):1326-32.
Yen, G. C., & Chung, D. Y. (1999). Antioxidant effects of extracts from Cassia tora L. prepared under different degrees of roasting on the oxidative damage to biomolecules. Journal of Agricultural and Food Chemistry, 47(4), 1326-32.
Yen GC, Chung DY. Antioxidant Effects of Extracts From Cassia Tora L. Prepared Under Different Degrees of Roasting On the Oxidative Damage to Biomolecules. J Agric Food Chem. 1999;47(4):1326-32. PubMed PMID: 10563975.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant effects of extracts from Cassia tora L. prepared under different degrees of roasting on the oxidative damage to biomolecules. AU - Yen,G C, AU - Chung,D Y, PY - 1999/11/24/pubmed PY - 2000/8/29/medline PY - 1999/11/24/entrez SP - 1326 EP - 32 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 47 IS - 4 N2 - The effects of water extracts from Cassia tora L. (WECT) treated with different degrees of roasting (unroasted and roasted at 150, 200, and 250 degrees C) on the oxidative damage to deoxyribose, DNA, and DNA base in vitro were investigated. It was found that WECT alone induced a slight strand breaking of DNA. In the presence of Fe(3+)/H(2)O(2), WECT accelerated the strand breaking of DNA at a concentration of 2 microg/mL; however, it decreased with increasing concentrations (>5 microg/mL) of WECT. WECT also accelerated the oxidation of deoxyribose induced by Fe(3+)-EDTA/H(2)O(2) at a concentration of 0.2 mg/mL but inhibited the oxidation of deoxyribose induced by Fe(3+)-EDTA/H(2)O(2)/ascorbic acid. Furthermore, WECT accelerated the oxidation of 2'-deoxyguanosine (2'-dG) to form 8-OH-2'-dG induced by Fe(3+)-EDTA/H(2)O(2). The prooxidant action of WECT on the oxidation of 2'-dG was in the order of unroasted > roasted at 150 degrees C > roasted at 200 degrees C > roasted at 250 degrees C. The decrease in the prooxidant activity of the roasted sample might be due to the reduction in its anthraquinone glycoside content or the formation of antioxidant Maillard reaction products after roasting. Thus, WECT exhibited either a prooxidant or an antioxidant property in the model system that was dependent on the activities of the reducing metal ions, scavenging hydroxyl radical, and chelating ferrous ion. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10563975/Antioxidant_effects_of_extracts_from_Cassia_tora_L__prepared_under_different_degrees_of_roasting_on_the_oxidative_damage_to_biomolecules_ L2 - https://doi.org/10.1021/jf9810618 DB - PRIME DP - Unbound Medicine ER -