کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1188977 | 963502 | 2009 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Quantification of coumarin derivatives in Noni (Morinda citrifolia) and their contribution of quenching effect on reactive oxygen species Quantification of coumarin derivatives in Noni (Morinda citrifolia) and their contribution of quenching effect on reactive oxygen species](/preview/png/1188977.png)
The quantification of coumarin derivatives such as scopoletin, 7-hydroxycoumarin (7-HC) and 4-hydroxycoumarin (4-HC) in Noni (Morinda citrifolia) was described. The coumarin derivatives were determined by HPLC-UV or -fluorescence detection. More than 95% of peak purity for coumarin derivatives in Noni sample was confirmed by a multi-wavelength fluorescence detector. Amounts of scopoletin and 7-HC in Noni juices (A–H) were ranging 5.1–231 μg/ml and 0.04–0.45 μg/ml, respectively (n = 12). No 4-HC was detected in any Noni samples examined.Furthermore, the quenching effects of Noni products and coumarin derivatives on reactive oxygen species (ROS) were evaluated by a luminol chemiluminescent assay. Both Noni samples and coumarin derivatives dose-dependently quenched ROS such as superoxide (O2-), singlet oxygen (1O2), hydroxyl radical (OH) and peroxynitrite (ONOO−). The EC50 of scopoletin for O2-, 1O2, OH and ONOO− were 1.27 ± 0.22 mg/ml, 0.68 ± 0.04 mg/ml, >4.00 mg/ml, and 0.042±0.002 mg/ml, respectively. The contribution ratio of scopoletin for ROS in Noni juices was also evaluated.
Journal: Food Chemistry - Volume 113, Issue 4, 15 April 2009, Pages 1169–1172