Radical Scavenging Activities of Phenolic Compounds Isolated from Mulberry (Morus spp.) Cake
Radical Scavenging Activities of Phenolic Compounds Isolated from Mulberry (Morus spp.) Cake
复制标题
DOI：
10.3746/jfn.2005.10.4.326
复制
发表时间：
2005-12
期刊：
影响因子：
--
通讯作者：
Y. Shin;Seong-Kwon Lee;Yun-Ju Kwon;S. Rhee;Sang-Woon Choi
中科院分区：
文献类型：
--
作者：
Y. Shin;Seong-Kwon Lee;Yun-Ju Kwon;S. Rhee;Sang-Woon Choi
以桑葚为原料，制备桑葚饼的甲醇提取物。对DPPH自由基、超氧阴离子自由基和羟自由基均有较强的清除作用。采用Diaion HP-20、硅胶（或聚酰胺）柱层析、Sephadex LH-20柱层析、制备型HPLC和薄层层析等方法，从桑葚饼中分离得到11种酚类化合物。通过光谱分析和文献报道，确定了它们的化学结构为原儿茶酸（PCA）、咖啡酸（CA）、矢车菊素3-O-β-D-葡萄糖苷（CyG）和矢车菊素3-O-β-D-芸香糖苷（CyR）、芦丁（RT）、异槲皮苷（IQT）、甘草素（AG）、槲皮素（QT）、桑色素（MR）、二氢槲皮素（DHQ）和4-异戊烯基莫拉克酸（PM）。大部分酚类化合物对DPPH、超氧阴离子自由基和羟自由基均有较好的清除作用，其中咖啡酸和4-异戊二烯基moracin对超氧阴离子自由基和羟自由基有较强的清除作用，其清除活性高于抗氧化剂BHT（p<0. 05）。脱氢槲皮素和槲皮素也具有较强的清除超氧阴离子自由基和羟自由基的活性。这些结果表明，含有抗氧化酚类化合物的桑葚饼可能是有用的功能食品和化妆品中的天然抗氧化剂。
A methanol extract of mulberry cake prepared from mulberry fruits (Morus spp.) was shown to have strong scavenging activities against DPPH, superoxide and hydroxyl radicals. Eleven phenolic compounds were isolated from the mulberry cake by a combination of Diaion HP-20, silica gel (or polyamide), Sephadex LH-20 column chromatographies, preparative HPLC and TLC. Their chemical structures were characterized as procatechuic acid (PCA), caffeic acid (CA), cyanidin 3-O-β-D-glucopyranoside (CyG) and cyanidin 3-O-β- D-rutinoside (CyR), rutin (RT), isoquercitrin (IQT), astragalin (AG), quercetin (QT), morin (MR), dihydroquercetin (DHQ), and 4-prenylmoracin (PM) by spectral analysis and the published data. Most of the phenolic constituents were effective scavengers of DPPH, superoxide and hydroxyl radicals, and especially caffeic acid and 4-prenylmoracin showed potent superoxide and hydroxyl radical scavenging activity, in which their activities were higher than that of the well-known antioxidant, BHT (p＜0.05). Dehydroquercetin and quercetin also exhibited strong superoxide and hydroxyl radical scavenging activities. These results suggest that mulberry cake containing antioxidant phenolic compounds may be useful as natural antioxidants in functional foods and cosmetics.