Antioxidant Power of Macaranga barteri Leaf
American Journal of Food Technology,
2007, 2(6), 543-549.
Methanolic extract of Macaranga barteri Mull-Arg
(Euphorbiaceae) was investigated for antioxidant properties using different
in vitro tests, including DPPH free radical scavenging, reducing,
inhibition of linoleic acid lipid peroxidation, iron chelating power.
The total phenolic content was also determined and expressed in gallic
acid equivalent. The antioxidant activities increased with increasing
concentration of the extract to certain extent then level off with further
increase. The radical scavenging activity of the extract was comparable
to that of BHT and ascorbic acid and no significant difference between
them (p>0.05). The extract of M. barteri showed strong inhibition
of lipid peroxidation in linoleic acid system and moderate reducing properties.
It demonstrated poor iron chelating capacity compared to EDTA used as
positive control, suggesting metal chelation plays very little role in
antioxidant properties of the extract. This study showed that the leaf
extract of M. barteri is a potential source of antioxidants.
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