Study on antioxidant activity of certain plants in Thailand: Mechanism of antioxidant action of guava leaf extract

• Published in: Food chemistry Vol. 103; no. 2; pp. 381 - 388
• Main Authors: Tachakittirungrod, Suganya, Okonogi, Siriporn, Chowwanapoonpohn, Sombat
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: ABTS; Antioxidant activity; bioassays; Biological and medical sciences; chemical constituents of plants; Extract; Food industries; FRAP; free radical scavengers; free radicals; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Guava; guavas; leaves; phenolic compounds; Phenolic content; phytochemicals; plant extracts; reactive oxygen species; Thailand; Thailand; Asia; Guava; Extract; FRAP; Phenolic content; Antioxidant activity; ABTS; Plant part; Fruit; Phenols; Plant leaf; Antioxidant; Mechanism of action

The ethanol extracts from 24 samples plant species commonly found in Thailand were investigated and compared on their antioxidant activity by ABTS assay. The ethanol extract from the leaves of guava ( Psidium guajava) showed the highest antioxidant capacity with the TEAC value of 4.908 ± 0.050 mM/mg...