In Vitro Antioxidant Effects of Flavonoids of Sweet Potato Vines

Abstract

Flavonoids of sweet potato vines (FSPV) were examined for their antioxidant effects in vitro. The scavenging capacities of FSPV on 1,1-diphenyl 2-picrylhydrazyl (DPPH), superoxide anion radical, and hydroxyl radical were measured, and their antioxidant activity in a linoleic acid model system was studied using thiobarbituric acid (TBA) method. The results showed that FSPV had a strong scavenging effect on DPPH. Their scavenging activity on superoxide radicals was stronger than that of rutin, and the scavenging activity on hydroxyl radical was higher than that of rutin and vitamin C. Moreover, FSPV had strong antioxidant activities in the linoleic acid model system.

Keywords:

• Sweet potato vines
• Flavonoids
• Antioxidant effect
• Thiobarbituric acid
• in vitro

ACKNOWLEDGMENTS

This work was supported by the Open Foundation of the State Key Laboratory of Food Science, Nanchang University, China Ministry of Education PCSIRT Program (IRT0540), and University of Minnesota Center for Biorefining.