Antioxidant Activity of Flavonoids from Cherry Leaf in Vitro

Abstract:

This study was undertaken to extract flavonoids from cherry leaves and to investigate the anti-oxidative activity in vitro. Total flavonoids were extracted from cherry leaves. The antioxidant activities of the flavonoids were evaluated by the scavenging power on free radicals ·OH and O2-· and inhibiting effects on erythrocytes hemolysis and lipid peroxidation of hepatic homogenate in vitro system. The flavonoids showed concentration-dependent scavenging power on ·OH and O2-·. The scavenging rates for ·OH and O2-·of 30 μg/mL flavonoids solution were 85.67% and 72.45% respectively, and the scavenging capacity for ·OH was stronger than Vitamin C. Cherry leaves flavonoids also showed inhibition on lipid peroxidation of hepatic homogenate and on hydrogen peroxide-induced erythrocyte hemolysis in a concentration-dependent manner. The inhibition rates were 79.82% and 75.54% in final concentration 30 μg/mL. Cherry leaves flavonoids have concentration-dependent antioxidant activity in vitro, which can be used as natural plant antioxidants or food additives for the development and utilization.