کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6401883 1330884 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Total flavonoids content, antioxidant and antimicrobial activities of extracts from Mosla chinensis Maxim. cv. Jiangxiangru
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Total flavonoids content, antioxidant and antimicrobial activities of extracts from Mosla chinensis Maxim. cv. Jiangxiangru
چکیده انگلیسی


- Total flavonoids content of each extract (PEE, EAE, WSBE and WPE) was determined.
- Antioxidant activities were compared among four extracts.
- Antimicrobial activities of ethyl acetate extract (EAE) were determined.
- Three compositions of EAE were identified by HPLC-MS.

Flavonoids from plants always show a wide range of biological activities. In this present study, total flavonoids were first extracted with 60% ethanol from the whole plant of Mosla chinensis Maxim. cv. Jiangxiangru. Then the 60% ethanol extract was concentrated and re-extracted with petroleum ether (PEE), ethyl acetate (EAE) and water-saturated n-butanol (WSBE) successively, and component remaining in the water phase was named WPE. Among them, EAE containing a total flavonoids content of 703.8 ± 5.1 mg RE/g DW, exhibited the strongest antioxidant activities in ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and β-carotene bleaching tests. In addition, EAE also possessed the highest antimicrobial activity against Rhizopus oryzae among seven selected microorganisms, with an inhibition zone diameter of 13.7 ± 2.4 mm at 100 mg/mL. Caffeic acid, quercetin-3-O-glucoside (galactoside) and luteolin-4′,7-dimethyl ether-5-O-xyloside were identified by high performance liquid chromatography-mass spectrometry (HPLC-MS) method. These results illuminated a potential market role for Mosla chinensis Maxim. cv. Jiangxiangru as a functional food ingredient or nutraceutical.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 1022-1027
نویسندگان
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