Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves
作者： Hui-Yin Chen , Gow-Chin Yen
DOI: 10.1016/J.FOODCHEM.2006.02.047
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摘要: Abstract The objectives of this study were to the antioxidant activity and free radical-scavenging effects extracts from guava leaves dried fruit. results indicated that 94.4–96.2% linoleic acid oxidation was inhibited by addition leaf tea at a concentration 100 μg/ml. fruit exhibited weaker than did extracts. also demonstrated scavenging on ABTS + radicals superoxide anion increased with increasing concentrations. displayed significant ability peroxyl radicals. However, decreased when extract greater 10 μg/ml. various cultivars more commercial chromatogram data contained phenolic acids, such as ferulic acid, which appeared be responsible for their activity. Correlation analysis there linear relationship between potency, content compounds
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