Antioxidant properties and involved compounds of daylily flowers in relation to maturity
Antioxidant properties and involved compounds of daylily flowers in relation to maturity
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DOI：
10.1016/j.foodchem.2008.10.072
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发表时间：
2009-06-15
期刊：
影响因子：
8.8
通讯作者：
Mao, Linchun
中科院分区：
文献类型：
--
作者：
Fu, Maorun;He, Zhiping;Mao, Linchun
通过抗氧化活性、清除DPPH(2，2-二苯基-1-苦基肼)自由基、清除超氧阴离子自由基和还原能力测定了黄花菜成熟过程中甲醇提取物的抗氧化性能。抗氧化剂化合物，如酚类化合物。还分析了抗坏血酸和β-胡萝卜素。不同成熟期黄花菜的抗氧化性及相关化合物存在显著差异。抗氧化剂活性在成熟期III(开花)最高，抗坏血酸和酚类化合物含量最高，而p-胡萝卜素含量在4个成熟期之间差异不显著。采用高效液相色谱对儿茶素、绿原酸、芦丁和槲皮素等4种酚类化合物进行了鉴定和含量测定。黄花菜中的酚类化合物以(+)-儿茶素为主，占总酚类化合物的74.11%。总体而言，开花期的黄花菜具有最高的功能效益，因此从营养角度考虑，黄花菜是适宜的采收期。(C)2008爱思唯尔有限公司。保留所有权利。
The antioxidant properties of methanol extracts from daylily flowers during maturation were determined with antioxidant assays, including antioxidant activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, superoxide anion radical scavenging and reducing power. Antioxidant compounds, such as phenolic compounds. ascorbic acid and beta-carotene were also analysed. Significant variation in antioxidant properties and involved compounds was observed between different maturity stages of daylily flowers. The highest antioxidant activity was observed at stage III (flower opening) accompanying the highest content of ascorbic acid and phenolic compounds, while no significant difference of p-carotene contents was observed among the four maturity stages. Four individual phenolics, such as (+)-catechin, chlorogenic acid, rutin and quercetin were identified and quantified by HPLC. (+)-Catechin was the main phenolic compound identified in daylily flowers, accounting for about 74.11% of total phenolics. Overall, daylily flowers at opening stage possess the highest functional benefit and thus would be the appropriate harvesting stage in view of the nutritional consideration. (C) 2008 Elsevier Ltd. All rights reserved.