Antioxidative characteristics of aqueous and ethanol extracts of glossy privet fruit

Non-enzymatic antioxidant activities of aqueous extract, 50% ethanol extract and 75% ethanol extract of glossy privet fruit were examined. Aqueous and ethanol extracts contained various concentrations of phenolic acids, flavonoids, oleanolic acid and ursolic acid. Each extract scavenged superoxide anion, hydroxyl radical and nitric oxide (P < 0.05) in a concentration-dependent manner and the effect of 75% ethanol extract was significantly greater than other extracts (P < 0.05). Each extract showed a concentration-dependent effect on chelating effect, xanthine oxidase inhibition activity and reducing power (P < 0.05). Compared with controls, each extract significantly decreased malondialdehyde formation in low density lipoprotein (LDL) and 8-epi-PGF2α formation in plasma (P < 0.05). Aqueous extract exerted a greater effect than ethanol extract on increasing catalase and glutathione peroxidase activities in plasma (P < 0.05). These data suggest that using glossy privet fruit extracts may enhance lipid stability in food systems, and provide antioxidative protection for LDL and plasma.