Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

被引：184

作者：

Hayes, J. E. ^{[1
]}

Allen, P. ^{[1
]}

Brunton, N. ^{[1
]}

O'Grady, M. N. ^{[2
]}

Kerry, J. P. ^{[2
]}

机构：

[1] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland

[2] Univ Coll Cork, Food Packaging Grp, Dept Food & Nutr Sci, Cork, Ireland

来源：

FOOD CHEMISTRY | 2011年 / 126卷 / 03期

关键词：

In vitro antioxidant capacity; Olive leaf extract; Lutein; Sesamol; Ellagic acid; LIPID OXIDATION; MELISSA-OFFICINALIS; BETA-CAROTENE; SYSTEMS; PATTIES; LEAVES; ASSAY; BEEF; PORK; OIL;

D O I：

10.1016/j.foodchem.2010.11.092

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Four commercially available natural products (olive leaf extract, lutein, sesamol and ellagic acid) were investigated for in vitro antioxidant properties using the DPPH., ARTS', ferric reducing antioxidant capacity (FRAP), oxygen reducing antioxidant capacity (ORAC) and beta-carotene-linoleic acid assays. Antioxidant potency followed the order: ellagic acid > sesamol > olive leaf extract > lutein for all antioxidant test methods. Total phenolic content of olive leaf extract was estimated as 1.60 mg gallic acid equivalents (GAE)/g dry weight of olive leaf extract using the Folin-Ciocalteu method. Qualitative and quantitative compositional analysis carried out using high performance liquid chromatography (HPLC) coupled with photo diode array detection (DAD) revealed six major polyphenolic compounds present in olive leaf extract: oleuropein, verbascoside, luteolin-7-O-glucoside, apigenin-7-O-glucoside, hydroxytyrosol and tyrosol. Lutein, sesamol, ellagic acid and olive leaf extract all showed great potential as natural antioxidants which would be useful in the prevention of diseases in which free radicals are implicated. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：948 / 955

页数：8

共 63 条

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