Study on the antioxidant and inhibiting non-enzyme glycation activities of crude flavonoids from wheat germ in vitro

In this paper,the antioxidant activities of crude flavonoids from wheat germ( CFWG) in vitro were determined by radical scavenging system( DPPH radicals,hydroxyl radicals,superoxide anion),metal ion chelating ability,reducing power and total antioxidant capacity system. In addition,the inhibiting non- enzymatic glycation reaction of CFWG was also evaluated. The results showed that,with the increasing of concentration,the antioxidant activities of CFWG,such as scavenging DPPH radicals,hydroxyl radicals and superoxide anion radicals ability,and reducing power,total antioxidant capacity were increased. The IC50 values of scavenge DPPH radical and hydroxyl radicals were 0.26,0.78 mg / m L,respectively. In concentration of 0.75 ~ 3.0 mg / m L,with the concentration increased,its metal ion chelating ability was gradually increased to 78.60%,and when the concentration was 3.75 mg / m L,its metal ion chelating ability was reduced to 70.31%,which was also stronger than VC.Furthermore,CFWG can inhibit the advanced glycation end products( AGEs) in vitro,and with the concentration increasing,the inhibitory effect was gradually increasd. In the first seven days,the inhibition rate of 1.0 mg / m L CFWG was up to 48%.In a word,CFWG with strong antioxidant capacity in vitro,can inhibit the formation of AGEs effectively.