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Evaluation of the antioxidant activity of five endemic Ligustrum species leaves from Taiwan flora in vitro

Authors Wu, Chi-Rei; Lin, Wen-Hsin; Hseu, You-Cheng; Lien, Jin-Cherng; Lin, Yung-Ta; Kuo, Tzu-Ping; Ching, Hui

Journal FOOD CHEMISTRY , JUL 15 2011,2:127

DOI 10.1016/j.foodchem.2011.01.041 PubMed 23140701

Abstract Leaves from the plant species belonging to the genus Ligustrum are widely used as tea or herbal medicine in Europe, China, and Japan. The antioxidant properties of five Ligustrum species from Taiwan were compared using in vitro antioxidant methods such as DPPH radical scavenging, TEAC, and FRAP assays. Cell-based antioxidant methods were used, including Fe2+/ascorbate-induced lipid peroxidation on brain homogenate and AAPH-induced erythrocyte haemolysis. The amounts of major phenolic compounds from the Ligustrum species, including phenylpropanoids, flavonoids, and iridoids, were determined by spectrophotometric methods. The results showed that all Ligustrum species exhibited antioxidant, radical-scavenging, anti-haemolytic, and lipid peroxidation-inhibiting activities at different magnitudes of potency. A significant correlation was found between antioxidant activity and the amount of antioxidant components, in particular, total phenolics and phenylpropanoids. Among all Ligustrum species from Taiwan, Ligustrum morrisonense is presented as potential source of natural antioxidants. (C) 2011 Elsevier Ltd. All rights reserved.

Species covered 女贞属 Ligustrum