原花青素
抗氧化剂
化学
DPPH
阿布茨
激进的
食品科学
生物化学
有机化学
多酚
作者
Di Lu,Lijuan Wang,Wu Zhang,Baohui Guo,Yuguang Lv
标识
DOI:10.1051/e3sconf/202234101013
摘要
Due to the excellent antioxidant capacity of proanthocyanidins, combined with the antioxidant mechanism of anthocyanins, it inspired us to study the antioxidant capacity of proanthocyanidins and their complexes. In this article, we conducted antioxidant tests on proanthocyanidin-bovine serum albumin and procyanidin-metal complexes, using DPPH and ABTS methods to determine the antioxidant capacity of procyanidins and their complexes. The results show that compared with proanthocyanidins, the proanthocyanidin complex has a certain degree of improvement in the ability to scavenge free radicals. After being combined with metal ions, the ability to scavenge free radicals is significantly improved. When the ratio of proanthocyanidin B2 to Fe 3+ is 2:1, the ability to scavenge free radicals is significantly enhanced.
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