Nghiên cứu khả năng kháng oxi hóa của cao chiết ethanol hạt xay nhung in vitro

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Tác giả: Thành Chí Hoàng, Trung Quân Nguyễn

Ngôn ngữ: Vie

Ký hiệu phân loại: 572 Biochemistry

Thông tin xuất bản: Tạp chí Khoa học Đại học Thủ Dầu Một, 2022

Mô tả vật lý: 46-53

Bộ sưu tập: Metadata

ID: 392898

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Tóm tắt
Chủ đề

Xay nhung (Dialium cochinchinensis Pierre), là một trong số 10 loài Dialium phân bố tại Đông Nam Á và xuất hiện duy nhất ở Việt Nam. Xay nhung cung cấp gỗ loại một và đã được đưa vào sách đỏ Việt Nam phục vụ cho công tác bảo tồn. Mặc dù được sử dụng như thực phẩm, dược phẩm trong các bài thuốc dân gian từ lâu, song đây vẫn là đối tượng mới trong công tác nghiên cứu khoa học và hiện có rất ít dữ liệu khoa học về loài cây này. Việc cung cấp các bằng chứng khoa học xác thực giúp định hướng phát triển nghiên cứu, ứng dụng và bảo tồn loài cây này hợp lý hơn. Trong nghiên cứu này, khả năng kháng oxi hoá của cao chiết ethanol của hạt xay nhung đã được khảo sát bằng các phương pháp DPPH, ABTS và PFRAP. Kết quả cho thấy cao chiết từ hạt xay nhung có hoạt tính kháng oxi hoá mạnh thông qua khả năng trung hòa gốc điện tử tự do DPPH và ABTS* ở mức EC50 lần lượt là 33,60 ± 1,66 và 140 ± 7,47 (µg/ml). Năng lực khử của cao chiết hạt xay nhung cũng thể hiện thông qua việc khử Fe3+ thành Fe2+ trong phức potassium ferrocyanide phụ thuộc vào nồng độ tác dụng., Tóm tắt tiếng anh, Dialium cochinchinensis Pierre is one of ten Dialium species found in Southeast Asia, and it is only found in Vietnam. Velvet grinding produces high-quality wood and has been listed in the Vietnam Red Book for conservation. Despite the fact that it has long been used as food and medicine in folk remedies, it is still a new object in scientific research, with very little scientific data on this plant. The provision of genuine scientific evidence aids in more rationally orienting research, development, application, and conservation of this plant. The antioxidant capacity of an ethanol extract of velvet seed was investigated using the DPPH, ABTS, and PFRAP methods in this study. The extract from ground velvet seeds demonstrated strong antioxidant activity by neutralizing DPPH and ABTS* free radicals at EC50 levels of 33,60 ± 1,66µg/ml and 140 ± 7,47µg/ml, respectively. The velvet seedextract's reducing power was also demonstrated by the reduction of Fe3+ to Fe2+ in the potassium ferrocyanide complex, depending on the concentration of action.

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