Chemical composition and in vitro antioxidant evaluation of a water-soluble Moldavian balm (Dracocephalum moldavica L.) extract
Chemical composition and in vitro antioxidant evaluation of a water-soluble Moldavian balm (Dracocephalum moldavica L.) extract
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DOI：
10.1016/j.lwt.2005.09.019
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发表时间：
2007-01-01
影响因子：
6
通讯作者：
Hiltunen, Raimo
中科院分区：
文献类型：
--
作者：
Dastmalchi, Keyvan;Dorman, H. J. Damien;Hiltunen, Raimo
研究了香青兰（Dracocephalum moldavica L.，syn.本研究采用水蒸气蒸馏法制备了一种新型的玉米淀粉（玉米粉）。总酚含量估计为没食子酸当量的福林-Ciocalteu试剂法，而定性定量的提取物的组成，通过高效液相色谱法结合光电二极管阵列检测器。评估的抗氧化性能包括铁（III）还原和铁（II）螯合和1，1-二苯基-2-苦肼基，2，2 '-连氮双（3-乙基苯并噻唑啉-6-磺酸盐）和超氧阴离子自由基清除。此外，评估了提取物保护2-脱氧-D-核糖和牛脑衍生磷脂免受羟基自由基介导的降解的能力。提取物中主要含有羟基肉桂酸和黄酮类等极性化合物，通过色谱行为和光谱特征鉴定了咖啡酸和阿魏酸、木犀草素-7-O-葡萄糖苷、迷迭香酸、木犀草素和芹菜素。摩尔达维亚香脂提取物在所有抗氧化剂测定中均表现出活性;然而，除了在基于磷脂的测定中其羟基自由基清除活性在统计学上与碧萝芷所表现出的羟基自由基清除活性不可区分之外，其不如阳性对照有效。(c)2005年，瑞士食品科学与技术协会。由爱思唯尔有限公司出版。保留所有权利。
The chemical composition and antioxidant properties of a water-soluble extract of Moldavian balm (Dracocephalum moldavica L., syn. Moldavian dragonhead) prepared by hydrodistillation are presented in this study. The total phenol content was estimated as gallic acid equivalents by the Folin-Ciocalteu reagent method, while the qualitative-quantitative composition of the extract was determined by high performance liquid chromatography coupled with photodiode array detection. The antioxidant properties assessed included iron(III) reduction and iron(II) chelation and 1,1-diphenyl-2-picrylhydrazyl, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) and superoxide anion free radical scavenging. In addition, the ability of the extract to protect 2-deoxy-D-ribose and bovine brain-derived phospholipids against hydroxyl radical-mediated degradation was assessed. The extract principally contained polar compounds including hydroxycinnamic acids and flavonoids, with caffeic and ferulic acids, lutcolin-7-O-glucoside, rosmarinic acid, luteolin and apigenin being identified from their chromatographic behavior and spectral characteristics. The Moldavian balm extract demonstrated activity in all the antioxidant assays; however, it was not as potent as the positive control except in the phospholipid-based assay where its hydroxyl radical scavenging activity was statistically indistinguishable from that demonstrated by Pycnogenol. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.