Author: Chen W. J. Wang J. Qi X. Y. Xie B. J.
Publisher: Informa Healthcare
ISSN: 1465-3478
Source: International Journal of Food Sciences and Nutrition, Vol.58, Iss.7, 2007-11, pp. : 548-556
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
To search for antioxidant agents from natural resources, in this paper the in vitro antioxidant activities of two natural sweeteners, mogroside V and 11-oxo-mogroside V isolated from the fruits of Siraitia grosvenori, were determined using chemiluminescence (CL). The results showed that these sweet glycosides, having cucurbitane triterpenoid aglycon, exhibited significant inhibitory effects on reactive oxygen species ([image omitted] , H2O2 and •OH) and DNA oxidative damage. 11-oxo-mogroside V showed a higher scavenging effect on [image omitted] (concentration at which 50% of chemiluminescence intensity is inhibited [EC50]=4.79 µg/ml) and H2O2 (EC50=16.52 µg/ml) than those of mogroside V. However, mogroside V was more effective in scavenging •OH, with EC50=48.44 µg/ml compared with that of 11-oxo-mogroside V (EC50=146.17 µg/ml). Further, 11-oxo-mogroside V exhibited a remarkable inhibitory effect on •OH-induced DNA damage with EC50=3.09 µg/ml.
Related content
Antioxidant activities of polyphenols from sage (Salvia officinalis)
By Lu Y. Yeap Foo L.
Food Chemistry, Vol. 75, Iss. 2, 2001-11 ,pp. :