Phytochemical profiles, antioxidant activities of functional herb Abrus cantoniensis and Abrus mollis

被引：40

作者：

Yang, Mei ^{[1
]}

Shen, Qing ^{[1
]}

Li, Lin-Qiu ^{[1
]}

Huang, Ye-Qing ^{[1
]}

Cheung, Hon-Yeung ^{[1
]}

机构：

[1] City Univ Hong Kong, Dept Biomed Sci, Kowloon, Hong Kong, Peoples R China

来源：

FOOD CHEMISTRY | 2015年 / 177卷

关键词：

Abrus cantoniensis; Abrus mollis; Antioxidant activity; Phenolics; Phytochemicals; Principle component analysis; MODELS IN-VITRO; TRITERPENE SAPONINS; PHENOLIC-COMPOUNDS; REDUCING POWER; PEROXIDATION; CAPACITIES; EXTRACTS; FRUITS; LIVER; LEGUMINOSAE;

D O I：

10.1016/j.foodchem.2015.01.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

It has been claimed that consumptions of Abrus cantoniensis (AC) and Abrus mauls (AM) as folk beverages and soups are good to cleanse liver toxicants and prevent liver diseases. There is scant information on the phytochemical profiles and antioxidant activities of these two varieties. Five major phytochemicals in these two cultivars were qualitatively and quantitatively compared using UPLC-PDA. A high level of total phenolic content (TPC) and total flavonoid content (TFC) was found in AC and AM. AC, in general, showed some antioxidant activities comparable to that of BHT, and stronger radical scavenging activities and higher reducing power than that of AM (p < 0.05). When principal component analysis (PCA) was applied, high correlation between TPC, TFC and their antioxidant activities was found. Hence, this study proved that, both AC and AM could serve as antioxidant-rich component in foods or beverages to promote health function. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：304 / 312

页数：9

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