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The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis.
J Food Sci. 2015 Jun; 80(6):C1162-9.JF

Abstract

Isobolographic analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of 4 common vegetables (tomato [T], carrot [C], eggplant [E], and purple potato [P]). The lipophilic (L) extracts of T and C (main carotenoids), the hydrophilic (H) extracts of E and P (main phenolics) were mixed by the certain ratios (1:9, 3:7, 1:1, 7:3, 9:1, w/w) and their antioxidant activities were investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging assays, respectively. Most of the binary mixtures (LC-HE, LC-HP, HE-HP, LT-HE, and LT-HP combinations) showed the synergistic antioxidant effects. In DPPH assay, the greatest antioxidant activity of vegetable combinations was 1:9 LT-HP (EC50 : 2.45 ± 0.13 mg/mL), followed by 9:1 HE-HP (EC50 : 3.62 ± 0.12 mg/mL) and 1:9 LC-HE (EC50 : 3.74 ± 0.47 mg/mL). In ABTS assay, the greatest antioxidant activity of vegetable combinations was 9:1 HE-HP (EC50 : 4.20 ± 0.10 mg/mL), followed by 7:3 HE-HP (EC50 : 4.41 ± 0.63 mg/mL) and 1:1 HE-HP (EC50 : 5.35 ± 0.85 mg/mL). Among these combinations, 1:1 LC-HE combination showed the highest synergistic antioxidant effects in DPPH assay (synergistic rate: 87.4%), and 7:3 LC-HE combination showed the highest synergistic antioxidant effects in ABTS assay (synergistic rate: 87.0%). The mixtures of phenolics and carotenoids with suitable ratios in vegetables effectively enhanced the synergistic antioxidant effects.

Authors+Show Affiliations

State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China. Nanoscale Science and Technology Laboratory, Inst. for Advanced Study, Nanchang Univ, Nanchang, 330031, PR, China.

Pub Type(s)

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

Language

eng

PubMed ID

25962564

Citation

Jiang, Hai-Wei, et al. "The Evaluation of Antioxidant Interactions Among 4 Common Vegetables Using Isobolographic Analysis." Journal of Food Science, vol. 80, no. 6, 2015, pp. C1162-9.
Jiang HW, Li HY, Yu CW, et al. The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis. J Food Sci. 2015;80(6):C1162-9.
Jiang, H. W., Li, H. Y., Yu, C. W., Yang, T. T., Hu, J. N., Liu, R., & Deng, Z. Y. (2015). The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis. Journal of Food Science, 80(6), C1162-9. https://doi.org/10.1111/1750-3841.12896
Jiang HW, et al. The Evaluation of Antioxidant Interactions Among 4 Common Vegetables Using Isobolographic Analysis. J Food Sci. 2015;80(6):C1162-9. PubMed PMID: 25962564.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis. AU - Jiang,Hai-Wei, AU - Li,Hong-Yan, AU - Yu,Cheng-Wei, AU - Yang,Ting-Ting, AU - Hu,Jiang-Ning, AU - Liu,Rong, AU - Deng,Ze-Yuan, Y1 - 2015/05/11/ PY - 2014/09/23/received PY - 2015/03/31/accepted PY - 2015/5/13/entrez PY - 2015/5/13/pubmed PY - 2016/1/29/medline KW - antioxidant activity KW - antioxidant interactions KW - isobolographic analysis KW - synergistic effect KW - vegetable combination SP - C1162 EP - 9 JF - Journal of food science JO - J Food Sci VL - 80 IS - 6 N2 - Isobolographic analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of 4 common vegetables (tomato [T], carrot [C], eggplant [E], and purple potato [P]). The lipophilic (L) extracts of T and C (main carotenoids), the hydrophilic (H) extracts of E and P (main phenolics) were mixed by the certain ratios (1:9, 3:7, 1:1, 7:3, 9:1, w/w) and their antioxidant activities were investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging assays, respectively. Most of the binary mixtures (LC-HE, LC-HP, HE-HP, LT-HE, and LT-HP combinations) showed the synergistic antioxidant effects. In DPPH assay, the greatest antioxidant activity of vegetable combinations was 1:9 LT-HP (EC50 : 2.45 ± 0.13 mg/mL), followed by 9:1 HE-HP (EC50 : 3.62 ± 0.12 mg/mL) and 1:9 LC-HE (EC50 : 3.74 ± 0.47 mg/mL). In ABTS assay, the greatest antioxidant activity of vegetable combinations was 9:1 HE-HP (EC50 : 4.20 ± 0.10 mg/mL), followed by 7:3 HE-HP (EC50 : 4.41 ± 0.63 mg/mL) and 1:1 HE-HP (EC50 : 5.35 ± 0.85 mg/mL). Among these combinations, 1:1 LC-HE combination showed the highest synergistic antioxidant effects in DPPH assay (synergistic rate: 87.4%), and 7:3 LC-HE combination showed the highest synergistic antioxidant effects in ABTS assay (synergistic rate: 87.0%). The mixtures of phenolics and carotenoids with suitable ratios in vegetables effectively enhanced the synergistic antioxidant effects. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/25962564/The_Evaluation_of_Antioxidant_Interactions_among_4_Common_Vegetables_using_Isobolographic_Analysis_ L2 - https://doi.org/10.1111/1750-3841.12896 DB - PRIME DP - Unbound Medicine ER -