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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 1 No. 7 (2011): July 2011
				
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									Research Articles
							
		



	
		  	 

		
	
		Antioxidant Activity and Mechanism of Protocatechuic Acid in vitro
	


	
	
		

							
					Authors

						
							
								Xican Li
							
															
									School of Chinese Herbal Medicin, Guangzhou University of Chinese Medicine, Guangzhou
																	
																																		
	
							
								Xiaozhen Wang
							
															
									School of Chinese Herbal Medicin, Guangzhou University of Chinese Medicine, Guangzhou
																	
																																		
	
							
								Dongfeng Chen
							
															
									The State Key Laboratory of Pharmaceutical Biotechnology, Department of Biochemistry, Nanjing University, Nanjing
																	
																																		
	
							
								Shuzhi Chen
							
															
									School of Chinese Herbal Medicin, Guangzhou University of Chinese Medicine, Guangzhou
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v1i7.127
						
					
				
			

						
										
					Abstract

					Background: Protocatechuic acid (PCA) is a natural phenolic acid widely distributed in plants and is considered as an active component of some traditional Chinese herbal medicines such as Cibotium barometz (L.) J.Sm, Stenoloma chusanum (L.) Ching, Ilex chinensis Sims. PCA was reported to possess various pharmacological effects which may be closely correlated with its antioxidant activities. However, the antioxidant of PCA has not been investigated systematically yet. 
Methods: In the study, the antioxidant activities of protocatechuic acid were measured in vitro using various antioxidant assays including 1,1-diphenyl-2-picryl-hydrazyl (DPPH•), 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS+•), superoxide anion radicals (•O2-) and hydroxyl radical (•OH) scavenging activity, ferric ions (Fe3+) and cupric ions (Cu2+) reducing power, ferrous ions (Fe2+) and cupric ions (Cu2+) chelating activity, compared with the positive controls Trolox or BHT.
Results: In all assays, PCA along with positive controls exhibited dose-dependently antioxidant ability. Comparing to a standard antioxidant Trolox, the relative antioxidant activity of PCA (i.e. the ratio of IC50(Trolox)/IC50(PCA) ) was calculated as 2.8, 2.3, 3.7, 6.1, 4.2, 1.0, 2.7, 1.5, respectively, for DPPH, ABTS, reducing power (Fe3+), reducing power (Cu2+), superoxide anion radical-scavenging, hydroxyl radical-scavenging, chelating ability (Fe2+) and chelating ability (Cu2+). 
Conclusion: Comparing to Trolox, PCA shows much more effective antioxidant activity in vitro in both lipid and aqueous media. Hence, it could therefore be used in pharmacological or food industry as a natural antioxidant. It may exhibit antioxidant activity by both chelating metal transition ions as well as by scavenging free radicals via donating hydrogen atom (H•) or electron (e).
Keywords: Protocatechuic acid, antioxidant, reducing power, free radical-scavenging, chelating ability.

				
			
			

						
																																								
						
		


		

						
										
					
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																			2011-07-31
																	

				
							

			
						
										

											
							
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									Vol. 1 No. 7 (2011): July 2011
								
							

						
					
											
							
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