Conclusions
In this study, the ethanolic extracts of six plant species
from the Canadian prairies were found to possess radicalscavenging
and antioxidant activities, as determined by
a b-carotene-linoleic acid model system, reducing
power, scavenging effect on the DPPH free radical and
scavenging capacity of hydroxyl free radicals (HO) by
electron paramagnetic resonance spectroscopy tests, but
to varying degrees. The results gained from these assays
provide simple data that make it possible to classify
extracts with respect to their antioxidant potential.
Because antioxidant activity does not always correlate
with presence of large quantities of polyphenolics, the
phenolic content and antioxidant activity data need to
be examined, together, when screening plant extracts. In
this investigation, the bearberry-leaf extract was found
to be quite active and its potency, as illustrated by the
EPR assay, was of the same magnitude as that of a
green-tea extract. Research is progressing to characterize
the antioxidant compounds in the bearberry-leaf
extract as well as their mode of action in imparting
antioxidant activity to different food systems.
Acknowledgements
Financial support for this study was provided by Saskatchewan
Agriculture, Food and Rural Revitalization
under Project #98000080 and is greatly appreciated
Conclusions
In this study, the ethanolic extracts of six plant species
from the Canadian prairies were found to possess radicalscavenging
and antioxidant activities, as determined by
a b-carotene-linoleic acid model system, reducing
power, scavenging effect on the DPPH free radical and
scavenging capacity of hydroxyl free radicals (HO) by
electron paramagnetic resonance spectroscopy tests, but
to varying degrees. The results gained from these assays
provide simple data that make it possible to classify
extracts with respect to their antioxidant potential.
Because antioxidant activity does not always correlate
with presence of large quantities of polyphenolics, the
phenolic content and antioxidant activity data need to
be examined, together, when screening plant extracts. In
this investigation, the bearberry-leaf extract was found
to be quite active and its potency, as illustrated by the
EPR assay, was of the same magnitude as that of a
green-tea extract. Research is progressing to characterize
the antioxidant compounds in the bearberry-leaf
extract as well as their mode of action in imparting
antioxidant activity to different food systems.
Acknowledgements
Financial support for this study was provided by Saskatchewan
Agriculture, Food and Rural Revitalization
under Project #98000080 and is greatly appreciated
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