Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts

被引：287

作者：

Silva, BA

Ferreres, F

Malva, JO

Dias, ACP ^{[1
]}

机构：

[1] Univ Minho, Dept Biol, Lab Plant Mol Biochem & Physiol, P-4710057 Braga, Portugal

[2] CSIC, CEBAS, Res Grp Qual Safety & Bioactiv Plant Foods, E-30100 Murcia, Spain

[3] Univ Coimbra, Fac Med, Inst Biochem, P-3004504 Coimbra, Portugal

[4] Univ Coimbra, Fac Med, Ctr Neurosci & Cell Biol Coimbra, P-3004504 Coimbra, Portugal

来源：

FOOD CHEMISTRY | 2005年 / 90卷 / 1-2期

关键词：

Hypericuin perfortum; phenolics; flavonoids; antioxidant activity; lipid peroxidation inhibition;

D O I：

10.1016/j.foodchem.2004.03.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant potentials of a total ethanolic extract of Hypericum perforatum. (TE) and fractions were evaluated and correlated with their phenolic contents. The extracts were fully characterised by HPLC-DAD-MS-MS. Kaempferol 3-rutinoside and rutin-acetyl were identified for the first time in TE extracts. The free radical-scavenging properties of TE (EC50 = 21 mug dwb/ml) and fractions were studied using DPPH. Fractions containing flavonoids and/or caffeoylquinic acids were found to be the main contributors to the free radical-scavenging activity of the TE. Lipid peroxidation, induced with ascorbate/Fe2+, was significantly reduced in the presence of the TE (EC50 = 26 mug dwb/ml) and fractions containing flavonoids and/or caffeoylquinic acids. The fraction containing flavonoid aglycones was found to be responsible for a major part of the TE protection against lipid peroxidation. Hypericins and hyperforins made no significant contribution's to the antioxidant properties of TE. Human consumption of H. perforation extract or fractions could be beneficial. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：157 / 167

页数：11

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