Table 3.
Antioxidant activities of endopolysaccharides (ENPs) and hot water extracts (HWEs) obtained for Chinese fruits studied.
| Chinese Fruits | Scavenging Activity on Yeast | Total Phenol Content (GAE mg/g ± SD) | Total Flavonoid Content (QE mg/g ± SD) | DPPH in Percent (I(%)) a | Ferrous Ion-Chelating Ability | Ferric-Reducing Antioxidant Power (CPE c mg/g ± SD) | |
|---|---|---|---|---|---|---|---|
| % b ± SD | EDTA Equivalent (ug/mL ± SD) | ||||||
| 1-ENP d | + f | 24.85 ± 0.52 | 122.06 ± 3.39 | 46.58 ± 0.00 | - | - | 30.48 ± 0.11 |
| 2-ENP | + | 21.24 ± 0.39 | 29.76 ± 0.99 | 19.86 ± 0.97 | 62.98 ± 0.37 | 226.91 ± 1.93 | 34.73 ± 0.25 |
| 3-ENP | + | 23.65 ± 0.39 | 116.66 ± 1.41 | 37.33 ± 0.48 | 63.50 ± 2.34 | 229.64 ± 12.21 | 24.91 ± 0.42 |
| 4-ENP | + | 24.85 ± 0.52 | 100.06 ± 2.55 | 27.40 ± 0.97 | 32.40 ± 5.42 | 67.36 ± 28.28 | 13.63 ± 0.11 |
| 5-ENP | + | 37.63 ± 0.26 | 227.06 ± 2.83 | 46.92 ± 0.48 | - | - | 51.36 ± 0.21 |
| 6-ENP | − | 37.35 ± 0.13 | 185.96 ± 0.42 | 53.42 ± 0.97 | - | - | 36.98 ± 0.39 |
| 7-ENP | − g | 4.51 ± 0.09 | 22.66 ± 0.57 | 20.89 ± 0.48 | 81.71 ± 1.72 | 324.64 ± 9.00 | 1.16 ± 0.07 |
| 8-ENP | + | 77.44 ± 0.26 | 230.06 ± 0.57 | 76.37 ± 1.45 | 38.76 ± 2.09 | 100.55 ± 10.93 | 54.21 ± 0.14 |
| 9-ENP | + | 52.07 ± 0.26 | 96.66 ± 0.85 | 68.15 ± 1.45 | - | - | 40.46 ± 0.35 |
| 10-ENP | − | 53.83 ± 0.39 | 130.66 ± 2.55 | 48.97 ± 1.45 | 48.08 ± 0.74 | 149.18 ± 3.86 | 14.78 ± 0.32 |
| 11-ENP | + | 22.63 ± 0.26 | 108.86 ± 0.57 | 4.45 ± 27.61 | - | - | 11.68 ± 0.11 |
| 1-HWE e | + | 25.22 ± 0.26 | 47.10 ± 0.94 | 39.38 ± 0.48 | - | - | 29.03 ± 0.25 |
| 2-HWE | + | 21.61 ± 0.13 | 12.35 ± 0.82 | 34.93 ± 0.97 | 64.11 ± 1.48 | 232.82 ± 7.71 | 27.33 ± 0.53 |
| 3-HWE | + | 33.46 ± 0.39 | 92.27 ± 1.18 | 55.14 ± 1.45 | 25.35 ± 0.37 | 30.55 ± 1.93 | 36.71 ± 0.71 |
| 4-HWE | + | 29.11 ± 0.26 | 70.52 ± 4.83 | 33.22 ± 1.45 | 49.65 ± 1.23 | 157.36 ± 6.43 | 15.61 ± 0.21 |
| 5-HWE | + | 49.48 ± 0.26 | 182.40 ± 5.66 | 50.00 ± 0.00 | - | - | 60.28 ± 1.31 |
| 6-HWE | − | 65.96 ± 1.31 | 235.73 ± 0.94 | 62.67 ± 0.48 | - | - | 67.71 ± 0.71 |
| 7-HWE | + | 76.33 ± 2.62 | 295.40 ± 0.47 | 69.52 ± 0.48 | 62.02 ± 5.17 | 221.91 ± 27.00 | 76.78 ± 0.60 |
| 8-HWE | + | 94.67 ± 1.31 | 221.07 ± 3.77 | 77.40 ± 0.97 | 19.86 ± 9.12 | 1.91 ± 47.57 | 73.78 ± 0.18 |
| 9-HWE | + | 40.22 ± 1.31 | 33.02 ± 0.12 | 46.58 ± 0.00 | - | - | 35.56 ± 0.28 |
| 10-HWE | − | 57.72 ± 0.65 | 56.85 ± 3.89 | 50.34 ± 0.48 | 49.13 ± 2.96 | 154.64 ± 15.43 | 19.76 ± 0.21 |
| 11-HWE | + | 17.72 ± 0.39 | 33.43 ± 0.24 | 26.37 ± 2.42 | - | - | 17.93 ± 0.39 |
a The ratio of inhibition of free radical by DPPH in percent (I(%)) as follows; I (%) = [(Ablank − Asample)/Ablank] × 100; b Ferrous ion-chelating ability as follows; % = [Acontrol − (Asample − Ablank)]/Acontrol × 100; c Ferric reducing antioxidant power was expressed in g of chlorogenic acid power (CPE) per mg of dry weight; d ENP: endopolysaccharide; e HWE: hot water extract; f positive activity; g no activity; Yeast oxidative stress was measure on the basis of survival of yeast cells (yeast growth) after treatment of H2O2.