Antioxidative Activity of Feral Haw (Crataegus pinnatifida BUNGE) Seed Extracts Using Various Solvents
نویسندگان
چکیده
منابع مشابه
Polyphenolic profile and biological activity of Chinese hawthorn (Crataegus pinnatifida BUNGE) fruits.
Chinese hawthorn (Crataegus pinnatifida Bge.) fruits are rich in polyphenols (e.g., epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, hyperoside, isoquercitrin and chlorogenic acid)--active compounds that exert beneficial effects. This review summarizes all information available on polyphenolic content and methods for their quantification in Chinese hawthorn berries and the relations...
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Antimicrobial Activity of Nicotiana Tabacum Using Different Solvents Extracts
The present study investigates antibacterial activity of tobacco extracts from Nicotiana tabacum at different concentrations in different polar solvents. Six different extracts were prepared, using 5 different polar solvents viz., Ethanol, Ethyl acetate, n-Hexane, Acetone, Butanol and water. Four different concentrations (6, 12, 18 and 24 mg of sample disc) of each extract were subjected for pr...
متن کاملCrataegus pinnatifida: chemical constituents, pharmacology, and potential applications.
Crataegus pinnatifida (Hawthorn) is widely distributed in China and has a long history of use as a traditional medicine. The fruit of C. pinnatifida has been used for the treatment of cardiodynia, hernia, dyspepsia, postpartum blood stasis, and hemafecia and thus increasing interest in this plant has emerged in recent years. Between 1966 and 2013, numerous articles have been published on the ch...
متن کاملAntioxidant activity of papaya seed extracts.
The antioxidant activities of the ethanol, petroleum ether, ethyl acetate, n-butanol and water extract fractions from the seeds of papaya were evaluated in this study. The ethyl acetate fraction showed the strongest DPPH and hydroxyl free radical-scavenging activities, and its activities were stronger than those of ascorbic acid and sodium benzoate, respectively. The n-butanol fraction demonstr...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2014
ISSN: 2287-1780
DOI: 10.9724/kfcs.2014.30.1.033