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Antioxidant activity of the anthocyanin from carrot ( Daucus carota) callus culture

2003; Taylor & Francis; Volume: 54; Issue: 5 Linguagem: Inglês

10.1080/09637480120092134

1465-3478

Ravindra P. Veeranna, M. S. Narayan,

Free Radicals and Antioxidants

AbstractAntioxidant properties of water-soluble anthocyanin obtained from the carrot (Daucus carota) callus cultures were evaluated by the estimation of the amount of hydroperoxide formed by the autoxidation of linolenic acid at pH 2, 4 and 7. A major anthocyanin, cyanidin-3-lathyroside, was isolated and the antioxidant property was compared with malvidin, peonidin delphinidin and α-tocopherol. The malvidin, peonidin and delphinidin were obtained from grapes, Chinese mustard and egg-plant. At pH 2 and 4 the anthocyanin was better than malvidin and peonidin. The results indicate that anthocyanin obtained from carrot showed an antioxidation activity stronger than malvidin, peonidin and α-tocopherol, and weaker than delpinidin at pH 2, 4 and 7 by the linolenic acid auto-oxidation system.