Polyphenol profiles and antioxidant properties of ethanol extracts from Osmanthus fragrans (thunb.) lour. flowers

• Autorzy: Li H.-L. , Chai Z. , Shen G.X. , Li C.-Y.
• Języki publikacji: EN

Abstrakty

EN

This study evaluated the antioxidant activity of ethanol extracts of Osmanthus fragrans (Thunb.) Lour. flowers (EOF) and identifi ed phenolic compounds in EOF using liquid chromatography-mass spectrometry. Nine compounds, 3-O-caffeoylquinic acid, caffeic acid 4-O-glucoside, salidroside, 5-O-coumaroylquinic acid, 4-O-coumaroylquinic acid, acteoside, ligustroside, fucosterol and arjunolic acid were identifi ed. To our knowledge, caffeic acid 4-O-glucoside, 5-O-coumaroylquinic acid and 4-O-coumaroylquinic acid have not been detected in EOF. In vitro antioxidant activity analysis demonstrated that EOF possessed strong DPPH and ABTS radicals scavenging activity with EC50 values at 0.26±0.06 mg/mL and 0.36±0.01 mg/mL, respectively, and reducing power with Ab0.5 value at 13.04±0.16 μg/mL. The value of oxygen radical absorbance capacity (ORAC) was 333.23±13.39 μmol Trolox/g. Antioxidant activity assay in human umbilical vein endothelial cells (HUVEC) showed that the activity of superoxide dismutase (SOD) was signifi cantly improved and the reactive oxygen species (ROS) was removed effectively from cells when treated with EOF of 300~3000 μg/L.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 4
• Opis fizyczny: p.317-325,fig.,ref.

Twórcy

autor

Li H.-L.

• College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
• Department of Functional Food and Bio-Active Compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No.50 Zhongling Street, Nanjing, Jiangsu, 210014, China

autor

Chai Z.

• College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

autor

Shen G.X.

• Departments of Internal Medicine and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3E 3P4, Canada

autor

Li C.-Y.

• College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
• Department of Functional Food and Bio-Active Compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No.50 Zhongling Street, Nanjing, Jiangsu, 210014, China

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Identyfikatory

DOI

10.1515/pjfns-2017-0008