Antioxidative phenolic compounds from sage (Salvia officinalis)

被引：462

作者：

Wang, MF

Li, JG

Rangarajan, M

Shao, Y

LaVoie, EJ

Huang, TC

Ho, CT

机构：

[1] Rutgers State Univ, Cook Coll, Dept Food Sci, New Brunswick, NJ 08901 USA

[2] Rutgers State Univ, Coll Pharm, Dept Pharmaceut Chem, Piscataway, NJ 08855 USA

[3] Natl Pingtung Univ Sci & Technol, Dept Food Sci & Technol, Pingtung 912, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 12期

关键词：

sage; Salvia officinalis; phenolic compounds; antioxidant activity;

D O I：

10.1021/jf980614b

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Ten phenolic compounds were isolated from a butanol fraction of sage extracts. Their structures were determined by spectral methods (NMR, MS, IR). Among them, a novel compound, 4-hydroxy-acetophenone-4-O-beta-D-apiofuranosyl-(1-->6) was identified. Two test systems, DPPH free radical scavenging activity and radical cation ABTS(.+) scavenging activity, were used to evaluate their antioxidant activity. The most active compounds were found to be rosmarinic acid and luteolin-7-O-beta-glucopyranoside.

引用

页码：4869 / 4873

页数：5

共 34 条

[1] NEW LIGNAN GLUCOSIDES FROM STEMMADENIA-MINIMA [J].