Synergistic antioxidant capacity of taxifolin and puerarin based on SynergyFinder

  • WANG Yunfu ,
  • CUI Caifang ,
  • SUN Zhaoyue ,
  • XU Ben ,
  • CHEN Fuchun ,
  • SHEN Weijun ,
  • WAN Fachun ,
  • CHENG Anwei
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  • 1(College of Food Science and Technology,Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha 410128, China)
    2(College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China)

Received date: 2023-06-25

  Revised date: 2023-08-07

  Online published: 2024-08-21

Abstract

To investigate the synergistic antioxidant activity of taxifolin and puerarin, the synergistic antioxidant activity of the two compounds with 1∶1, 1∶2, and 2∶1 (volume ratio) was assessed using DPPH, ABTS, and FRAP assays and the HSA model was utilized to evaluate the possible synergistic effects by SynergyFinder software.Results revealed that both taxifolin and puerarin possessed antioxidant properties.When the ratio of taxifolin (6.25-25 μg/mL) to puerarin (2-25 mg/mL), taxifolin (0-6.25 μg/mL) to taxifolin (3.12-12.5 μg/mL), taxifolin (2.5-10 μg/mL) to puerarin (0-250 μg/mL) were 1∶1, the HSA scores for DPPH free radicals, ABTS cationic radicals, and FRAP were the highest, with 13.486, 8.383, and 1.930, respectively.Thus, it could be concluded that taxifolin and puerarin with a ratio of 1∶1 exhibited a synergistic antioxidant capacity.

Cite this article

WANG Yunfu , CUI Caifang , SUN Zhaoyue , XU Ben , CHEN Fuchun , SHEN Weijun , WAN Fachun , CHENG Anwei . Synergistic antioxidant capacity of taxifolin and puerarin based on SynergyFinder[J]. Food and Fermentation Industries, 2024 , 50(15) : 132 -141 . DOI: 10.13995/j.cnki.11-1802/ts.036568

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