Investigation of the composition and antioxidant activity of acetone and methanol extracts of Daphne sericea L. and Daphne gnidioides L.

被引：0
作者：
Timur Tongur
Naciye Erkan
Erol Ayranci
机构：
[1] Akdeniz University,Department of Chemistry, Faculty of Science
来源：
Journal of Food Science and Technology | 2018年 / 55卷
关键词：
Antioxidant activity; Lipid oxidation; Phenolic compound; HPLC–DAD;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The compositions of methanol and acetone extracts obtained from Daphne sericea L. and Daphne gnidioides L. were investigated. The antioxidant activities of each extract were determined by various test methods. Phenolic composition profile analysis by HPLC–DAD showed that D. gnidioides extracts contain more phenolic compounds than D. sericea extracts. Among the components, syringic acid was found to be the most abundant one in D. gnidioides extracts (42.8 and 38.4 mg per g dry extract of methanol and acetone, respectively). Total flavonoid, total phenolic and total carotenoid contents of methanolic D. gnidioides extracts were found to be 244.5 mg rutin/g dry weight of extract, 1219.3 mg GAE/g dry weight of extract and 11.9 mg/g dry weight of extract, respectively. DPPH·, ABTS·+ and O2·− assays were applied to plant extracts as radical scavenging activity tests. Methanolic extracts of D. sericea and D. gnidioides showed the highest radical scavenging activities according to DPPH· and ABTS·+ tests (61.6 and 147.2 in terms of IC50, respectively). Antioxidant activity tests for measuring lipid oxidation inhibiting capacity were carried in low density lipoprotein (LDL) and bovine brain extract (BBE). Methanolic extracts of D. gnidioides and D. sericea demonstrated remarkable lipid oxidation inhibiting capacity in LDL and BBE tests.
引用
收藏
页码：1396 / 1406
页数：10
相关论文
共 144 条
[1]  
Amaral S(2009)Plant extracts with anti-inflammatory properties-a new approach for characterization of their bioactive compounds and establishment of structure-antioxidant activity relationships Bioorg Med Chem 17 1876-1883
[2]  
Mira L(2005)Tea and herbal infusions: their antioxidant activity and phenolic profile Food Chem 89 27-36
[3]  
Nogueira JMF(2007)Suppression of the onset and progression of collagen-induced arthritis in rats by QFGJS, a preparation from an anti-arthritic chinese herbal formula J Ethopharmacol 110 39-48
[4]  
Da Silva AP(2000)Review: isoflavones, lignans and stilbenes-origins, metabolism and potential importance to human health J Sci Food Agric 80 1044-1062
[5]  
FlorêncioM Helena(2011)Antioxidant properties of BHT estimated by ABTS assay insystems differing in pH or metal ion or water concentration Eur Food Res Technol 232 837-842
[6]  
Atoui AK(2012)Mechanism change in estimating of antioxidant activity of phenolic compounds Talanta 97 312-317
[7]  
Mansouri A(2008)Antioxidant activities of rosemary ( Food Chem 110 76-82
[8]  
Boskou G(2011) L.) extract, blackseed ( Food Res Int 44 297-303
[9]  
Kefalas P(2011) L.) essential oil, carnosic acid, rosmarinic acid and sesamol Food Res Int 44 3013-3020
[10]  
Cai X(2010)Antioxidant activities of Sideritiscongesta Davis et Huber-Morath and Res Chem Intermed 36 1065-1072
12345678910