Antioxidant properties of various solvent extracts from lychee (Litchi chinenesis Sonn.) flowers

被引：201

作者：

Liu, Shih-Chuan ^{[1
]}

Lin, Jau-Tien ^{[2
]}

Wang, Chin-Kun ^{[3
]}

Chen, Hsin-Yi ^{[1
,3
]}

Yang, Deng-Jye ^{[1
]}

机构：

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

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

[3] Chung Shan Med Univ, Sch Nutr, Taichung 402, Taiwan

来源：

FOOD CHEMISTRY | 2009年 / 114卷 / 02期

关键词：

Antioxidant; Flavonoid; Lychee flower; Litchi chinenesis Sonn; Phenol; Tannin; ANTHOCYANIN PIGMENTS; FRUIT PERICARP; OIL;

D O I：

10.1016/j.foodchem.2008.09.088

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The antioxidant capacities of the acetone, methanol and water extracts of hot-air dried lychee (Litchi chinenesis Sonn.) flowers were estimated with Trolox equivalent antioxidant capacity (TEAC) assay, reducing power and 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical-scavenging assay. The contents of antioxidant components in these extracts were also determined. Results showed that the highest and lowest contents of these components including phenols, flavonoids and condensed tannins were found in acetone and water extracts, respectively. The antioxidant activities of the lychee flower extracts for all assays were in the order: acetone extract > methanol extract > water extract. The contents of antioxidant components in these extracts were correlated with antioxidant activities. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：577 / 581

页数：5

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