Composition of Flavonoids and Phenolic Acids in Lychee (Litchi Chinensis Sonn.) Flower Extracts and Their Antioxidant Capacities Estimated with Human LDL, Erythrocyte, and Blood Models

被引：31

作者：

Chen, Y. -C. ^{[4
]}

Lin, J. -T. ^{[3
]}

Liu, S. -C. ^{[2
]}

Lu, P. -S. ^{[2
]}

Yang, D. -J. ^{[1
,2
]}

机构：

[1] Chung Shan Med Univ, Dept Nutr, Taichung 402, Taiwan

[2] Chung Shan Med Univ, Sch Hlth Diet & Ind Management, Taichung 402, Taiwan

[3] Chung Shan Med Univ, Dept Appl Chem, Taichung 402, Taiwan

[4] Natl Taiwan Univ, Dept Anim Sci & Technol, Taipei 106, Taiwan

来源：

JOURNAL OF FOOD SCIENCE | 2011年 / 76卷 / 05期

关键词：

antioxidant; flavonoid; Litchi chinensis Sonn; lychee flower; phenolic acid; FRUIT PERICARP;

D O I：

10.1111/j.1750-3841.2011.02164.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lychee (Litchi chinensis Sonn.) flower is a major nectar source in Taiwan. Antioxidant activities of acetone, ethanol, and hot-water extracts of the flower were estimated through three biochemical models: inhibition of Cu2+-induced oxidation of human low-density lipoprotein, scavenging ability of oxygen radicals in human blood, and inhibition of human erythrocyte hemolysis induced by peroxyl radicals. Composition and content of flavonoids and phenolic acids in these extracts were also determined by high-performance liquid chromatography. Results showed that antioxidant effects of all test models as well as contents of flavonoids and phenolic acids for the lychee flower extracts were in the order: acetone extract > ethanol extract > hot-water extract. Gentistic acid and epicatechin were the major phenolic acid and flavonoid in the extracts, respectively.

引用

页码：C724 / C728

页数：5

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