Synergistic Antioxidative Effect of Berry Polyphenols with Auricularia auricular Polysaccharides
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Abstract:
Six types of polyphenols extracts were obtained from raspberry, lingonberry, blue honeysuckle, kiwi fruit, hawthorn, and Siberian apple, as well as an Auricularia auricular polysaccharide（AAP）extract. The scavenging capacities of the hydroxyl radicals, [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS+?) and 2,2-diphenyl-1-picrylhydrazyl (DPPH?), as well as the total reducing capacity of a single and compound extract (mass ratio of berry polyphenols and AAPs = 1:1), was measured. The Chou-Talalay combination index (CI) was used to analyze whether there were synergistic antioxidant effects among these extracts. When the clearance rates of the compound extract of raspberry-AAPs on hydroxyl radicals and DPPH? reached 50%, the values of CIhydroxyl radicals and CIDPPH were 0.56 ± 0.09 and 0.45 ± 0.19, respectively, indicating that compounding could improve the scavenging efficiency of the 2 radicals. There was a synergistic antioxidative effect. When the clearance rate and total reducing power of the compound extract of kiwi fruit-AAPs on ABTS was 50%, the values of CIABTS and CITR were 0.56 ± 0.09 and 0.45 ± 0.19, respectively, suggesting there was an improved antioxidant capacity of this compound extract. Further investigation of the synergistic effects of multi-components is important for the development of new, safe, and highly efficient natural antioxidant health care products and related compounds, providing a theoretical basis for the development and utilization of plant functional ingredients.
