کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746540 | 1645327 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
TBARS, thiobarbituric acid-reactive speciesDPPH, 1,1-diphenyl-2-picrylhydrazyl - DPPH، 1،1-دیفنیل-2-پریکیل هیدرازیلMDA, malondialdehyde - MDA، مالون دی آلدئیدTBA, thiobarbituric acid - TBA، اسید تیوباربیتوریکBHT, butylated hydroxytoluene - دیبوتیل هیدروکسی تولوئن، هیدروکسی تولوئن بوتیلدارAntioxidant activity - فعالیت آنتیاکسیدانیFlavonoids - فلاونوئیدهاPhenolics - فنولیکLipid peroxidation inhibition - مهار پروکسید شدن لیپید
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The antioxidant potentials of a total ethanolic extract of Hypericum perforatum (TE) and fractions were evaluated and correlated with their phenolic contents. The extracts were fully characterised by HPLC-DAD-MS-MS. Kaempferol 3-rutinoside and rutin-acetyl were identified for the first time in TE extracts. The free radical-scavenging properties of TE (EC50=21 μg dwb/ml) and fractions were studied using DPPH. Fractions containing flavonoids and/or caffeoylquinic acids were found to be the main contributors to the free radical-scavenging activity of the TE. Lipid peroxidation, induced with ascorbate/Fe2+, was significantly reduced in the presence of the TE (EC50=26 μg dwb/ml) and fractions containing flavonoids and/or caffeoylquinic acids. The fraction containing flavonoid aglycones was found to be responsible for a major part of the TE protection against lipid peroxidation. Hypericins and hyperforins made no significant contributions to the antioxidant properties of TE. Human consumption of H. perforatum extract or fractions could be beneficial.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issues 1â2, MarchâApril 2005, Pages 157-167
Journal: Food Chemistry - Volume 90, Issues 1â2, MarchâApril 2005, Pages 157-167
نویسندگان
Bruno A. Silva, Federico Ferreres, João O. Malva, Alberto C.P. Dias,