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Extraction of brown pigment from Rosa laevigata and its antioxidant activities.
Pharm Biol. 2011 Jul; 49(7):734-40.PB

Abstract

CONTEXT

Rosa laevigata Michx. (Rosaceae), widespread in China, contains many valuable nutrients and has long been used as food and medicine in Chinese folklore. Nowadays, due to its favorable property of coloring, the brown pigment of R. laevigata has an attractive potential as an available additive in food.

OBJECTIVE

The aims of this study were to optimize the extraction process of brown pigment from R. laevigata and investigate its antioxidant activities on the basis of its abilities to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical.

MATERIALS AND METHODS

Extraction conditions of brown pigment from R. laevigata were investigated through an orthogonal design of L₉(3)⁴ assay. Ethanol concentration, extraction temperature, time, and ratio of material to solvent were the main factors affecting the extraction rate. Subsequently, the antioxidant activity of brown pigment was assessed using DPPH method, while hydroxyl radicals and superoxide free radicals were respectively determined by the Fenton-RhB (Rhodamine B) system and using the pyrogallol-luminol system.

RESULTS

The optimum extraction conditions were determined: temperature 70°C, ethanol concentration was 60%, extraction time 2 h and ratio of material to solvent was 1:6. Brown pigment showed a good radical scavenging activity, and exhibited a concentration-dependent inhibition of hydroxyl radical and superoxide free radical at low concentrations. When the concentration of brown pigment was 1 mg/mL, the scavenging percentage of hydroxyl radical reached 67.33%.

DISCUSSION AND CONCLUSION

The brown pigment of R. laevigata could potentially be used as a promising natural antioxidant in the food and pharmaceutical industries.

Authors+Show Affiliations

College of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

21639686

Citation

Xiao, Kai-Jun, et al. "Extraction of Brown Pigment From Rosa Laevigata and Its Antioxidant Activities." Pharmaceutical Biology, vol. 49, no. 7, 2011, pp. 734-40.
Xiao KJ, Zhong XK, Wang J, et al. Extraction of brown pigment from Rosa laevigata and its antioxidant activities. Pharm Biol. 2011;49(7):734-40.
Xiao, K. J., Zhong, X. K., Wang, J., & Jiang, J. G. (2011). Extraction of brown pigment from Rosa laevigata and its antioxidant activities. Pharmaceutical Biology, 49(7), 734-40. https://doi.org/10.3109/13880209.2010.490948
Xiao KJ, et al. Extraction of Brown Pigment From Rosa Laevigata and Its Antioxidant Activities. Pharm Biol. 2011;49(7):734-40. PubMed PMID: 21639686.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction of brown pigment from Rosa laevigata and its antioxidant activities. AU - Xiao,Kai-Jun, AU - Zhong,Xian-Ke, AU - Wang,Jing, AU - Jiang,Jian-Guo, PY - 2011/6/7/entrez PY - 2011/6/7/pubmed PY - 2011/10/1/medline SP - 734 EP - 40 JF - Pharmaceutical biology JO - Pharm Biol VL - 49 IS - 7 N2 - CONTEXT: Rosa laevigata Michx. (Rosaceae), widespread in China, contains many valuable nutrients and has long been used as food and medicine in Chinese folklore. Nowadays, due to its favorable property of coloring, the brown pigment of R. laevigata has an attractive potential as an available additive in food. OBJECTIVE: The aims of this study were to optimize the extraction process of brown pigment from R. laevigata and investigate its antioxidant activities on the basis of its abilities to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical. MATERIALS AND METHODS: Extraction conditions of brown pigment from R. laevigata were investigated through an orthogonal design of L₉(3)⁴ assay. Ethanol concentration, extraction temperature, time, and ratio of material to solvent were the main factors affecting the extraction rate. Subsequently, the antioxidant activity of brown pigment was assessed using DPPH method, while hydroxyl radicals and superoxide free radicals were respectively determined by the Fenton-RhB (Rhodamine B) system and using the pyrogallol-luminol system. RESULTS: The optimum extraction conditions were determined: temperature 70°C, ethanol concentration was 60%, extraction time 2 h and ratio of material to solvent was 1:6. Brown pigment showed a good radical scavenging activity, and exhibited a concentration-dependent inhibition of hydroxyl radical and superoxide free radical at low concentrations. When the concentration of brown pigment was 1 mg/mL, the scavenging percentage of hydroxyl radical reached 67.33%. DISCUSSION AND CONCLUSION: The brown pigment of R. laevigata could potentially be used as a promising natural antioxidant in the food and pharmaceutical industries. SN - 1744-5116 UR - https://www.unboundmedicine.com/medline/citation/21639686/Extraction_of_brown_pigment_from_Rosa_laevigata_and_its_antioxidant_activities_ L2 - https://www.tandfonline.com/doi/full/10.3109/13880209.2010.490948 DB - PRIME DP - Unbound Medicine ER -