کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190498 1492159 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer)
چکیده انگلیسی

The leaves of the Thai vegetable, Teaw (Cratoxylum formosum Dyer) were extracted with ethanol to provide an extract that had antioxidant properties. The composition of the extract was studied by high-performance liquid chromatography with a diode array detector, and by electrospray ionization mass spectrometry. The main antioxidant component (peak 1) was chlorogenic acid, which was present at 60% of the extract. Three minor components were present at 7%, 3% and 2%, and other components that were present at lower concentrations were also observed. Treatment of the Teaw extract with 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) caused a similar reduction in peak area of 55.2–58.1% for chlorogenic acid and the three minor components, indicating that these components had common structural features. Component 2 was identified as dicaffeoylquinic acid, and compounds 3 and 4 were identified as ferulic acid derivatives. The radical-scavenging activity of the Teaw extract was compared with α-tocopherol, BHT and chlorogenic acid, using the DPPH and 2,2′-azinobis (3-ethylbenzothialozinesulfonic acid) radical cation (ABTS+) assays. The Teaw extract scavenged both free radicals more strongly than did α-tocopherol and BHT, and the activity of the extract was consistent with the concentration of chlorogenic acid that was present, confirming that this component is a major contributor to the antioxidant activity. The acute toxicity of the Teaw leaf extract was investigated in mice, and it was found that the LD50 of the extract was >32 g/kg. Consequently, this plant is a promising source of a natural food antioxidant.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 4, 2007, Pages 1620–1629
نویسندگان
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