Isolation and identification of antioxidative compounds and their activities from Suaeda japonica

被引：18

作者：

Cho J.-Y. ^{[1
]}

Yang X. ^{[1
]}

Park K.-H. ^{[1
]}

Park H.J. ^{[1
]}

Park S.-Y. ^{[1
]}

Moon J.-H. ^{[2
]}

Ham K.-S. ^{[1
]}

机构：

[1] Department of Food Science and Biotechnology, and Solar Salt Biotechnology Research Center, Mokpo National University, Muan, Jeonnam

[2] Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju

来源：

Food Science and Biotechnology | 2013年 / 22卷 / 06期

关键词：

antioxidant; DPPH radical-scavenging activity; flavonoid; phenolics; Suaeda japonica;

D O I：

10.1007/s10068-013-0250-2

中图分类号：

学科分类号：

摘要：

The ethyl acetate (EtOAc) and chloroform (CHCl3) layers obtained after solvent fractionation of a H2O suspension of powdered Suaeda japonica juice showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging activity than other layers. Eighteen compounds were purified and isolated from the EtOAc and CHCl3 layers using chromatography following DPPH radicalscavenging assay. These compounds were identified as dihydroferulic acid methyl ester (1), pyrocatechol (2), syringic acid (3), apigenin (4), isorhamnetin (5), kaempferol (6), dihydroferulic acid (7), vanillic acid (8), 4-hydroxybenzoic acid (9), acetophlorglucine (10), homoeriodictyol (11), naringenin (12), quercetin (13), luteolin (14), 9-epiblumenol C (15), scopoletin (16), dihydroisorhamnetin (17), and chrysoeriol (18). The structures of these compounds were determined by mass spectrometry and nuclear magnetic resonance analyses. The isolated compounds were newly identified from this plant. Compounds 13 and 14 exhibited higher DPPH radical-scavenging activity and an inhibition effect against ferric ion-induced lipid oxidation of rat liver when compared to α-tocopherol and other compounds. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.

引用

页码：1547 / 1557

页数：10

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