ISSN Print 2500–1094
ISSN Online 2542–1204
Bulletin of RSMU
BIOMEDICAL JOURNAL OF PIROGOV UNIVERSITY (MOSCOW, RUSSIA)
METHOD
Chemiluminescent determination of total antioxidant capacity in medicinal plant material
About authors
1 Department of Medical Biophysics, Faculty of Fundamental Medicine,Lomonosov Moscow State University, Moscow, Russia
2 Department of Pharmacognosy, Faculty of Pharmacy,The First Sechenov Moscow State Medical University, Moscow, Russia
Correspondence should be addressed: Georgiy Vladimirov
Lomonosovskiy prospekt, d. 31, k. 5, Moscow, Russia, 119192; ur.xednay@vorimidalv-aru
About paper
Funding: this work was supported by the Russian Science Foundation, grant no. 14-15-00375.
Acknowledgments: authors thank Andrey Alekseev from Lomonosov Moscow State University for his assistance in conducting the experiment.
Received: 2016-03-10
Accepted: 2016-03-18
Published online: 2017-01-05
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Fig. 1. Effect of sodium ascorbate on chemiluminescence kinetics
Concentrations of components of the system: luminol — 40 μm, horseradish peroxidase — 4 nM, hydrogen peroxide — 100 μm. Curves: 1 — control sample; 2 — 0.05 μm; 3 — 0.10 μm; 4 — 0.15 μm; 5 — 0.2 μm; 6 — 0.25 μmM sodium ascorbate.
Fig. 2. Effect of tocopherol on chemiluminescence kinetics
Concentrations of components of the system: luminol — 40 μm, horseradish peroxidase — 4 nM, hydrogen peroxide — 100 μm. Curves: 1 — control sample; 2 — 0.01 μm; 3 — 0.025 μm; 4 — 0.06 μm; 5 — 0.1 μm; 6 — 0.2 μm of tocopherol.
Fig. 3. Effect of quercetin on chemiluminescence kinetics
Concentrations of components of the system: luminol — 40 μm, horseradish peroxidase — 4 nM, hydrogen peroxide — 100 μm. Curves: 1 — control sample; 2 — 0.02 μm; 3 — 0.03 μm; 4 — 0.04 μm; 5 — 0.05 μm; 6 — 0.06 μm of quercetin.
Fig. 4. Effect of fruit decoctions of mountain-ash (A), hawthorn (B), rose (C), and raspberry fruit infusion (D) on chemiluminescence kinetics
Concentrations of components of the system: luminol — 40 μm, horseradish peroxidase — 4 nM, hydrogen peroxide — 100 μm. (A) Curves: 1 — control sample; 2 — 0.002 g/L; 3 — 0.004 g/L; 4 — 0.006 g/L; 5 — 0.008 g/L of mountain-ash fruit decoction. (B) Curves: 1 — control sample; 2 — 0.005 g/L; 3 — 0.0075 g/L; 4 — 0.01 g/L; 5 — 0.0125 g/L of hawthorn fruit decoction. (C) Curves: 1 — control sample; 2 — 0.001 g/L; 3 — 0.0015 g/L; 4 — 0.002 g/L; 5 — 0.0025 g/L of rosehip decoction. (D) Curves: 1 — control sample; 2 — 0.001 g/L; 3 — 0.003 g/L; 4 — 0.004 g/L; 5 — 0.005 g/L of raspberry fruit infusion.
Content of antioxidants in the plant material according to chemical analysis and the total antioxidant capacity of the same objects, M ± δ
Note. * — literature data, [25–29]. ∆S — change in light sum for the sample, relative unit, C — sample concentration in the cuvette, g/L. The calculated values are significant at p <0.05.
