title: In vitroAntioxidant Activities of Sodium Zinc and Sodium Iron Chlorophyllins from Pine Needles.
abstract: Chlorophyll was extracted from pine needles, and then sodium zinc chlorophyllin (SZC) and sodium iron chlorophyllin (SIC) were synthesised by saponification, purification and substitution reaction, using sodium copper chlorophyllin (SCC) as a control. Their crystalline structures were verified by atomic absorbance spectroscopy, UV-VIS spectroscopy and HPLC. Moreover, their antioxidant activities were evaluated and compared with that of ascorbic acid through four biochemical assays: DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching and O2-scavenging activity. SZC had better antioxidant properties at a lower dosage than SIC and SCC in all assays. In the β-carotene bleaching assay, EC50of SZC, SIC and SCC was 0.04, 0.38 and 0.90 mg/mL, respectively, much lower than that of ascorbic acid (4.0 mg/mL). SZC showed a better result (p<0.05) than ascorbic acid in the O2-scavenging activity assay. The results obtained from reducing power determination were also excellent: the absorbance values were all about 1.0 at 0.5 mg/mL, about half of that of ascorbic acid. In the investigation of DPPH radical scavenging activity, all chlorophyllins had lower activities than ascorbic acid. These results demonstrated the potential bioactivities of chlorophyll derivatives and supported their possible role in human health protection and disease prevention.
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, PR China.
authors.forename: Ruzhen
authors.initials: R
authors.lastname: Zhan
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, PR China.
authors.forename: Jian
authors.initials: J
authors.lastname: Wu
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, PR China.
authors.forename: Jie
authors.initials: J
authors.lastname: Ouyang
keywords: antioxidant activity; pine needles; sodium copper chlorophyllin; sodium iron chlorophyllin; sodium zinc chlorophyllin