Study on antioxidant capacity of different forage plant extracts and their complex ratios.

PANG Xiao-tong; WEI Xin; WU Yan-yan; NIE Cun-xi

The aim of this study was to analyse the antioxidant capacity of different forage plant extracts and their complex ratios. Six forage plant extracts were selected, and their antioxidant capacities were evaluated based on in vitro free radical scavenging activity. Three plant extracts with strong antioxidant capacity were identified, and orthogonal experiments were conducted to determine the best compound plant extract for antioxidant effects. Additionally, the main active components of the selected extracts were analyzed. The results showed that Stevia extract, Honeysuckle extract, Astragalus extract, Liquorice extract, grapeseed proanthocyanidins, and capsaicin possessed 1, 1-diphenyl-2- trinitrophenylhydrazine (DPPH) free radical and hydroxyl radical scavenging abilities, and compared with the other extracts, grapeseed proanthocyanidins, Liquorice extract, and capsaicin exhibited strong free radical scavenging abilities at lower concentrations (0.4 g/L), with DPPH free radical scavenging abilities of 77.40%, 92.70% and 39.80%, and hydroxyl radical scavenging capacity reached 78.17%, 50.21%, and 62.63%, respectively. Grapeseed proanthocyanidins, Licorice extract and capsaicin in a 1:1:1 (0.4:0.4:0.4 g/L) compounded with the best free radical scavenging ability. Total flavonoids 217.72 mg/g, total phenols 111.18 mg/g, total polysaccharides 10.84 mg/g, total alkaloids 0.72 mg/g in the complex plant extract. Among the flavonoids, the highest content of catechins and the highest content of protocatechuic acid among phenolic acids. The study indicates that the six plant extracts and the composite plant extract showed some antioxidant capacity. When the ratio of grapeseed proanthocyanidins, licorice extract and capsaicin was 1:1:1 (0.4:0.4: 0.4 g/L), the antioxidant capacity and total flavonoid content were the highest, followed by phenolic acid.

PLANT extracts; FORAGE plants; OXIDANT status; HYDROXYL group; FREE radicals; FRUIT extracts

Feed Research, 2024, Vol 47, Issue 23, p93

1002-2813

Academic Journal

10.13557/j.cnki.issn1002-2813.2024.21.017