化学
迷迭香酸
乙酸乙酯
多酚
香兰素酸
DPPH
阿魏酸
原儿茶酸
抗氧化剂
咖啡酸
色谱法
酚类
酚酸
绿原酸
槲皮素
有机化学
食品科学
类黄酮
作者
Sylwester Ślusarczyk,Michał Hajnos,Krystyna Skalicka‐Woźniak,Adam Matkowski
出处
期刊:Food Chemistry
[Elsevier]
日期:2009-03-01
卷期号:113 (1): 134-138
被引量:86
标识
DOI:10.1016/j.foodchem.2008.07.037
摘要
The aim of this paper was to evaluate the antioxidant properties of the different extracts from Lycopus lucidus (crude methanolic extract, dichloromethane, diethyl ether and ethyl acetate sub-fractions) and to correlate their antioxidant potential to the composition of polyphenols. The ability of deactivating free radicals was measured using DPPH and NO scavenging assays. The reducing power towards transition metals was tested by the phosphomolybdenum method. Qualitative and quantitative analyses of major phenolic acids were also performed. The main antioxidant compound from the methanol extract was confirmed to be rosmarinic acid. Other identified phenolic acids that are likely to contribute to the antioxidant potential are: ferulic, caffeic, chlorogenic, vanillic, p-hydroxybenzoic acid, p-coumaric acid and protocatechuic acid. The most active ethyl acetate extract contained the highest level of rosmarinic acid, but the luteolin glycosides are also the major determinants of the antioxidant activity as has been revealed by analysis of the two most active fractions from column chromatography. These two classes of antioxidants are likely to act synergistically in the ethyl acetate fraction and the crude extract of the plant.
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