The synergistic antioxidant effects of ethanolic extracts of Centella asiatica (CE), and α-tocopherol have been studied. The types of interactions exhibited by CE and α-tocopherol combined at different ratios were measured using three assays: 2,2′-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid) diammonium salt (ABTS) radical-scavenging capacity, the β-carotene bleaching system and liposome peroxidation assays. Fixed-fraction isobolographic analysis was used to detect any inducement of the antioxidant activity compared with the individual activities of CE and α-tocopherol. Of all synergistic combinations of CE and α-tocopherol, only fraction 2/3 showed the synergistic combination that fits well in three different assays and can be explained by the regeneration of α-tocopherol by CE despite the interaction effect of β-carotene present in the analytical assay. This phenomenon involved complex interactions between CE and α-tocopherol to exhibit different degrees of interactions that eventually increased antioxidant activity. © 2012 Elsevier Ltd. All rights reserved.
CITATION STYLE
Thoo, Y. Y., Abas, F., Lai, O. M., Ho, C. W., Yin, J., Hedegaard, R. V., … Tan, C. P. (2013). Antioxidant synergism between ethanolic Centella asiatica extracts and α-tocopherol in model systems. Food Chemistry, 138(2–3), 1215–1219. https://doi.org/10.1016/j.foodchem.2012.11.013
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