Supplementation of Superfine Powder Prepared from Chaenomeles speciosa Fruit Increases Endurance Capacity in Rats via Antioxidant and Nrf2/ARE Signaling Pathway
Table 2
The main antioxidants contents and in vitro antioxidant activity of SCE.
SCE
TCE
Oleanolic acid (%)
0.326 ± 0.064*
0.208 ± 0.031
Ursolic acid (%)
0.189 ± 0.031*
0.143 ± 0.015
Total flavones (mg/g)
49.15 ± 4.18*
25.24 ± 2.63
Gallic acid (mg/g)
6.80 ± 0.32*
4.38 ± 0.22
Ellagic acid (mg/g)
9.42 ± 1.45*
6.42 ± 1.73
Chlorogenic acid (mg/g)
2.01 ± 0.38*
1.24 ± 0.26
Caffeic acid (mg/g)
1.57 ± 0.31*
0.34 ± 0.26
Catechin (mg/g)
1.95 ± 0.65*
0.75 ± 0.23
Quercetin (mg/g)
11.28 ± 2.39*
7.03 ± 1.51
Total saponins (mg/g)
18.105 ± 0.623*
11.214 ± 0.409
Ascorbic acid (mg/g)
3.52 ± 0.83*
0.09 ± 0.02
Superoxide dismutase activity (U/mg)
68.895 ± 5.35*
3.125 ± 1.23
SCDa (mg DPPH/g)
4.15 ± 1.81*
1.28 ± 0.6
SC-SARb (U/g)
2207 ± 163*
848 ± 94
FRAPc (mmol Fe2+/g)
0.62 ± 0.03*
0.24 ± 0.03
Values represent means ± SD; ;* versus TCE group; aSC-DPPH, scavenging capacity of DPPH⋅(1,1-diphenyl-2-picrylhydrazyl free radical); bSC-SAR, scavenging capacity of superoxide anion radical; cFRAP, ferric reducing antioxidant power.
