Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur
Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur
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DOI：
10.1016/j.jpba.2006.02.018
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发表时间：
2006-08-28
影响因子：
3.4
通讯作者：
Pizza, Cosirno
中科院分区：
文献类型：
--
作者：
Montoro, Paola;Tuberoso, Carlo I. G.;Pizza, Cosirno
采用高效液相色谱-电喷雾质谱联用技术对典型的撒丁岛桃金娘利口酒配方制备的桃金娘浆果提取物中的黄酮和花青素进行了鉴定，并采用高效液相色谱-紫外/可见光检测器对提取物进行了定量分析，以评价提取物在1年贮存期内的稳定性。抗氧化活性进行了测定，通过使用TEAC分析，和自由基清除活性进行了监测，在稳定性evaluation.Anthocyanins的时间已被发现是最不稳定的化合物，但相当不稳定的黄酮类化合物也观察到，这表明使用提取物不超过3个月，从他们的制备。桃金娘提取物显示出有趣的自由基清除活性。抗氧化活性在3个月内保持不变。(c)2006 Elsevier B. V.保留所有权利。
Flavonoids and anthocyanins in berry extracts from Myrtus communis, prepared by following a typical Sardinia myrtle liqueur recipe, were identified by HPLC coupled with Electrospray Mass Spectrometry and quantified by HPLC coupled with Ultraviolet/visible Detection in order to evaluate the stability of the extracts during 1 year of storage. Antioxidant activity was measured by using TEAC assay, and the free-radical scavenging activity was monitored during time of the stability evaluation.Anthocyanins have found to be the most instable compounds, but a considerable instability was observed also for flavonoids, suggesting the use of extracts not over 3 months from their preparation. The myrtle extract showed interesting free-adical scavenging activity. Antioxidant activity was preserved in 3 months. (c) 2006 Elsevier B.V. All rights reserved.