Tytuł artykułu
Wybrane pełne teksty z tego czasopisma
Identyfikatory
Warianty tytułu
Języki publikacji
Abstrakty
High-performance liquid chromatography-mass spectrometry (HPLC-MS) method coupled with radical reaction for screening active ingredients from perennial fujimoto bean whole herb was established. The active ingredients, present in perennial fujimoto bean whole herb, possess scavenging effects towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, superoxide, peroxy radical, and hydroxyl radical. The radical scavenging abilities of these active ingredients were evaluated based on the relative peak areas in the HPLC chromatogram. The results indicate that potent antioxidants are present in the anhydrous methanol extract of perennial fujimoto bean whole herb. Based on HPLC-MS analysis, it was found that the scavenging ability can be mostly attributed to the presence of three compounds: cyanidin-3-o-β-d-glucopyranoside, troxerutin, and rutin. The structures were identified based on the MS and nuclear magnetic resonance (NMR) data. Free radical scavenging activity decreased in the following order: troxerutin > rutin > cyanidin-3-o-β-d-glucopyranoside.
Słowa kluczowe
Czasopismo
Rocznik
Tom
Strony
19--31
Opis fizyczny
Bibliogr. 25 poz., rys., tab.
Twórcy
autor
- School of Petrochemical Engineering, Lanzhou University of Technology, Lanzhou, Gansu, 730050, China
autor
- chool of Petrochemical Engineering, Lanzhou University of Technology, Lanzhou, Gansu, 730050, China
autor
- School of Petrochemical Engineering, Lanzhou University of Technology, Lanzhou, Gansu, 730050, China
autor
- School of Petrochemical Engineering, Lanzhou University of Technology, Lanzhou, Gansu, 730050, China
autor
- School of Petrochemical Engineering, Lanzhou University of Technology, Lanzhou, Gansu, 730050, China
autor
- College of Life and Environmental Sciences, Shanghai Normal University, Shanghai 201400, China
Bibliografia
- [1]L. Luo et al., Food Chem., 131, 992–998 (2012)
- [2] M.A. Esmaeili and A. Sonboli, Food Chem. Toxicol., 48, 846–853 (2010)
- [3] C. Sánchez-Moreno, Food Sci. Technol. Int., 8, 121–137 (2002)
- [4] R.H. Liu, Am. J. Clin. Nutr., 78, 517S–520S (2003)
- [5] A. Papadopoulou, et al., J. Agric. Food Chem., 53, 158–163 (2005)
- [6] B. Halliwell, Nutr. Rev., 57, 104–113 (1999)
- [7] M.E. Letelier, et al., Toxicol. In Vitro, 22, 279–286 (2008)
- [8] Z. Hong-yan, et al., Food Sci., 28, 526–528 (2007)
- [9] S. Shi, et al., Sep. Purif. Technol., 89, 225–233 (2012)
- [10] G.Y. Wang, G. Shi, et al., Anal. Chim. Acta, 802, 103–112 (2013)
- [11] G.-Y. Wang, L.-W. Xu, et al., Acta Chromatogr., 23, 653–672 (2011)
- [12] G.-Y. Wang, F.-F. Chen, Y.-P. Shi, J. Sep. Sci., 34, 268–277 (2011)
- [13] J. Li, B.-M. Xu, K. Liu, Chin. J. Pharm., 35, 285–287 (2004)
- [14] F. Fathiazada, et al., Iran. J. Pharm. Res., 5, 222–227 (2006)
- [15] B. Robert, T.K. Bernard, et al., J. Food Compos. Anal., 18, 599–605 (2005)
- [16] B.J. Xu and S.K.C. Chang, J. Food Sci., 72, 160–161 (2007)
- [17] A. Tapia, et al., J. Ethnopharmacol., 95, 155–161 (2004)
- [18] Y. Liu, et al., J. Food Sci., 76, C1245-C1249 (2011)
- [19] L.-Q. Sun, et al., Food Chem., 132, 759–765 (2012)
- [20] A.N. Assimopoulou, et al., Phytother. Res., 19, 997–1000 (2005)
- [21] R.R. Majinda, et al., Planta Med., 63, 268–270 (2007)
- [22] Q. Du, et al., J. Food Compos. Anal., 21, 390–395 (2008)
- [23] T. Fossen, et al., Food Chem., 63, 435–440 (1998)
- [24] T.H. Kang, et al., Neurosci. Lett., 391, 122–126 (2006)
- [25] M.-Y. Kim, et al., J. Agric. Food Chem., 51, 6173–6177 (2003)
Uwagi
PL
Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-82bf569a-c533-4ba8-9a2f-db418191ecc0