In Vitro Antioxidant Activity of the Anthocyanins in Sageretia theezans Brongn Fruit

Figures & data

TABLE 1 Relative contents of five anthocyanins and their retention time

Peak number	Retention time (min)	Relative content %
Peak 1	2.77	0.38
Peak 2	2.96	22.57
Peak 3	3.41	1.69
Peak 4	4.28	44.32
Peak 5	6.16	30.86

FIGURE 1 HPLC profile of Sageretia theezans Brongn fruit.

FIGURE 2 MS profile of (A) compound 1; (B) compound 2; (C) compound 3; and (D) compound 4.

FIGURE 2 Continued.

FIGURE 3 (A) Calibration curve of ferrous sulfate standards (0.04, 0.08, 0.12, 0.16, 0.20, 0.24, 0.28, 0.32, 0.36, and 1.00 mmol·L^–1), n = 3. Y = 1.2838X + 0.0229 and R² = 0.9990; (B) FRAP values of different concentrations of the anthocyanins sample and ascorbic acid, n = 3.

FIGURE 4 The hydroxyl radical scavenging activity of anthocyanins and ascorbic acid, n = 3.

TABLE 2 Superoxide anion radical scavenging activity of anthocyanins at different time, n = 3

Concentration (μg·mL^−1)		Time (min)
		0.5	1.0	1.5	2.0	2.5	3.0	3.5	4.0	4.5	5.0
50	Scavenging activity (%)	46.61	33.33	23.45	20.45	18.58	16.51	15.59	15.56	14.29	14.06
200		48.31	33.90	26.55	23.86	20.95	19.63	18.24	17.50	16.17	15.89
400		49.15	33.90	26.55	22.73	20.27	18.07	17.35	16.67	15.36	15.10
800		51.69	37.85	29.65	23.86	21.62	19.00	17.94	17.50	16.17	15.36
1200		55.08	34.46	26.99	22.73	19.93	17.76	15.88	16.11	14.82	14.32
1600		58.47	38.98	30.09	25.38	22.30	20.25	18.82	18.61	16.71	16.93

TABLE 3 Superoxide anion radical scavenging activity of ascorbic acid at different time, n = 3

Concentration (μg·mL^–1)		Time (min)
		0.5	1.0	1.5	2.0	2.5	3.0	3.5	4.0	4.5	5.0
100	Scavenging activity (%)	25.64	24.81	18.86	15.24	14.11	13.16	11.31	11.30	9.94	9.88
200		35.90	32.33	25.71	23.33	21.58	19.55	18.02	17.61	16.35	16.05
300		52.56	46.62	40.57	35.71	32.78	30.83	28.27	26.91	25.32	24.38
400		64.10	55.64	49.14	44.76	42.32	39.85	36.04	34.55	32.37	30.86
500		73.08	66.17	61.14	55.71	52.28	49.25	45.94	44.19	41.35	39.81