title: The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis.
abstract: Isobolographic analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of 4 common vegetables (tomato [T], carrot [C], eggplant [E], and purple potato [P]). The lipophilic (L) extracts of T and C (main carotenoids), the hydrophilic (H) extracts of E and P (main phenolics) were mixed by the certain ratios (1:9, 3:7, 1:1, 7:3, 9:1, w/w) and their antioxidant activities were investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging assays, respectively. Most of the binary mixtures (LC-HE, LC-HP, HE-HP, LT-HE, and LT-HP combinations) showed the synergistic antioxidant effects. In DPPH assay, the greatest antioxidant activity of vegetable combinations was 1:9 LT-HP (EC50 : 2.45 ± 0.13 mg/mL), followed by 9:1 HE-HP (EC50 : 3.62 ± 0.12 mg/mL) and 1:9 LC-HE (EC50 : 3.74 ± 0.47 mg/mL). In ABTS assay, the greatest antioxidant activity of vegetable combinations was 9:1 HE-HP (EC50 : 4.20 ± 0.10 mg/mL), followed by 7:3 HE-HP (EC50 : 4.41 ± 0.63 mg/mL) and 1:1 HE-HP (EC50 : 5.35 ± 0.85 mg/mL). Among these combinations, 1:1 LC-HE combination showed the highest synergistic antioxidant effects in DPPH assay (synergistic rate: 87.4%), and 7:3 LC-HE combination showed the highest synergistic antioxidant effects in ABTS assay (synergistic rate: 87.0%). The mixtures of phenolics and carotenoids with suitable ratios in vegetables effectively enhanced the synergistic antioxidant effects.
authors.affiliation: State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.
authors.forename: Hai-Wei
authors.initials: HW
authors.lastname: Jiang
authors.affiliation: State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.
authors.forename: Hong-Yan
authors.initials: HY
authors.lastname: Li
authors.affiliation: State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.
authors.forename: Cheng-Wei
authors.initials: CW
authors.lastname: Yu
authors.affiliation: State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.
authors.forename: Ting-Ting
authors.initials: TT
authors.lastname: Yang
authors.affiliation: State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.
authors.forename: Jiang-Ning
authors.initials: JN
authors.lastname: Hu
authors.affiliation: State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.
authors.forename: Rong
authors.initials: R
authors.lastname: Liu
authors.affiliation: State Key Lab of Food Science and Technology, Nanchang Univ, Nanchang, 330031, PR, China.|Nanoscale Science and Technology Laboratory, Inst. for Advanced Study, Nanchang Univ, Nanchang, 330031, PR, China.
authors.forename: Ze-Yuan
authors.initials: ZY
authors.lastname: Deng
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D052160:Benzothiazoles / Q000378:metabolism; D001713:Biphenyl Compounds / Q000378:metabolism; D002338:Carotenoids / Q000032:analysis / Q000494:pharmacology*; D018552:Daucus carota / Q000737:chemistry*; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D010851:Picrates / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D019657:Solanaceae / Q000737:chemistry*; D032323:Solanum melongena / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D013451:Sulfonic Acids / Q000378:metabolism; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D052160:Benzothiazoles; D001713:Biphenyl Compounds; D010636:Phenols; D010851:Picrates; D010936:Plant Extracts; D013451:Sulfonic Acids; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; D002338:Carotenoids; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: antioxidant activity; antioxidant interactions; isobolographic analysis; synergistic effect; vegetable combination