e-journal

Phenolic compounds and its antioxidant activities in ethanolicextracts from seven cultivars of Chinese jujube

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Phenolic compounds and its antioxidant activity of extracts from seven cultivars of Chinese jujubes were investigated by high performanceliquid chromatography (HPLC) with standards and different antioxidant evaluation methods, such as phosphomolybdenum assay, superoxideradical scavenging activity (SRSA), hydroxyl radical scavenging activity (HRSA), antihemolytic activity and inhibition of lipid peroxidation in ratliver homogenate, respectively. The results showed the components of the extracts are comprised of total phenols and flavonoids, and its contentranges from 454.3 to 1298.9 (GAE mg/100 g dry weight). Phlorizin, catechin, gallic acid, chlorogenic acid, caffeic acid were the predominantphenolic compounds. All the extracts had significant antioxidant activities either in vitro or in vivo. Correlation analysis indicated that the antioxidantcapacities of Chinese jujube extracts demonstrated a good positive relationship with some phenolic acids, which was higher in Xiao and Goutou.The results indicated that Xiao and Goutou could be attributed to a potential source of natural antioxidants for food applications.

Keywords: Chinese jujube; Phenolic compounds; Flavonoids; Antioxidant activity; Phlorizin

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2014

Deskripsi Fisik

Food Science and Human Wellness 3 (2014) 183–190

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

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