Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 50, Issue 3, Pages 615-619Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-012-0857-y
Keywords
Baicalin; Huangqin; Flavonoid; Purification; Antioxidant activity
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Baicalin is a flavonoid from the root of huangqin (Scutellaria baicalensis gcorsi, a kind of Traditional Chinese Medicine and food condiment) with two pro phenolic hydroxyls. In this manuscript, high purity of baicalin (95.5 %) was isolated from the root of huangqin and its antioxidant activities were investigated. The antioxidant properties of baicalin were evaluated by scavenging of the diphenylpicrylhydrazyl radical (DPPH), reducing power, and iron-chelating assays, compared to ascorbic acid and BHT. The results of antioxidant activity showed that the activities of baicalin were significantly better than these of ascorbic acid and BHT, and the linear correlations were good in these three assays.
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