12个楸树无性系叶片多酚含量与抗氧化活性
Study on Polyphenol Content and Antioxidant Activity from Twelve Clones of Catalpa bungei Leaves
-
Abstract: In this study, the antioxidant activity of 12 Catalpa bungei clones extracted from He'nan and Gansu was evaluated in order to find the most effective ones with higher antioxidant activity as well as total phenol content. The results showed that CA6 from Gansu Province was the most effective one in reducing ability (41.61%), DPPH radical scavenging activity (the reciprocal of IC50), hydroxyl radical scavenging activity (the reciprocal of IC50) and the highest total phenol content (31.73 mg·g-1) among the 12 clones. The reducing ability and total phenol content determined in 6 clones in Gansu were significantly higher than that in He'nan Province. In addition to CA3, the hydroxyl radical scavenging activity and DPPH radical scavenging activity of the other 5 clones in Gansu were significantly higher than in that He'nan Province. Moreover, the antioxidant activity of ethyl acetate fraction in CA6 leaves was the highest, followed by n-butanol, petroleum ether, and the water fractions was the lowest.
-
Key words:
- Catalpa bungei
- / clones
- / total phenol content
- / antioxidant activity
-
[1] Gao P, Zhang H F, Dinavahi R, et al. HIF-dependent antitumorigenic effect of antioxidants in vivo[J]. Cancer Cell, 2007, 12: 230-238. [2] Oyaizu M. Studies on products of the browning reaction antioxidative activities of browning reaction products prepared from glucosamine[J]. Japanese Journal of Nutrition, 1986, 44(6): 307-315. [3] Brand-Williams W, Cuvelier M E, Berset C. Use of a free radical method to evaluate antioxidant activity[J]. LWT-Food Science and Technology, 1995, 28(1) : 25-30. [4] Ren J, Zhao M, Shi J, et al. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry[J]. Food Chemistry, 2008, 108(2): 727-736. [5] Turkmen N, Sari F, Velioglu Y S. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables[J]. Food Chemistry, 2005, 93(4): 713-718. [6] Jao C L, Ko W C. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice[J]. Fisheries Science, 2002, 68(2): 430-435. [7] Leong L P, Shui G. An investigation of antioxidant capacity of fruits in singapore markets[J]. Food Chemistry, 2002, 76(1): 69-75. [8] Vieira F G K, Borges G D, Copetti C, et al. Physico-chemical and antioxidant properties of six apple cultivars (Malus domestica Borkh) grown in southern Brazil[J]. Scientia Horticulturae, 2009, 122(3): 421-425. [9] 丁秀玲, 张京芳, 韩明玉. 不同品种苹果化学成分及抗氧化活性比较[J]. 食品科学, 2011, 32(21) : 41-47. [10] Choi Y M, Ku J B, Chong H B, et al. Antioxidant activities and total phenolics of ethanol extracts from several edible mushrooms produced in korea[J]. Food Science and Biotechnology, 2005, 14(5): 700-703. [11] Tabart J, Kevers C, Pincemail J, et al. Comparative antioxidant capacities of phenolic compounds measured by various tests[J]. Food Chemistry, 2009, 113(4): 1226-1233. [12] 董娟娥, 张康健, 梁宗锁. 植物次生代谢与调控[M].杨凌: 西北农林科技大学出版社, 2009: 74-75. [13] 罗青红, 史彦江, 宋锋惠, 等. 不同产地杂交榛果实品质比较分析[J]. 食品科学, 2013, 34(3) : 50-54. [14] Khanizadeh S, Tsao R, Rekika D, et al. Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing[J]. Journal of Food Composition and Analysis, 2008, 21(5): 396-401. [15] Lata B, Trampczynska A, Paczesna J. Cultivar variation in apple peel and whole fruit phenolic composition[J]. Scientia Horticulturae, 2009, 121(2): 176-181. [16] Mousavinejad G, Emam-Djomeh Z, Rezaei K, et al. Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars[J]. Food Chemistry, 2009, 115(4) : 1274-1278.
计量
- 文章访问数: 2852
- HTML全文浏览量: 210
- PDF下载量: 928
- 被引次数: 0