Antioxidant activity of phenolics extracted from Olea europaea L-leaves
Antioxidant activity of phenolics extracted from Olea europaea L-leaves
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DOI：
10.1016/s0308-8146(99)00221-6
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发表时间：
2000-03-01
期刊：
影响因子：
8.8
通讯作者：
Del Rio, JA
中科院分区：
文献类型：
--
作者：
Benavente-García, O;Castillo, J;Del Rio, JA
本研究的目的是鉴定橄榄叶提取物（OL）中存在的主要酚类化合物，以便通过它们清除ABTS的能力程度来描绘这些化合物的不同抗氧化活性。+)自由基阳离子和澄清在水体系中赋予抗氧化能力的结构元素。结果表明，橄榄叶黄酮类化合物对ABTS的相对清除能力较弱。+)自由基阳离子受其结构中官能团存在的影响，主要是b环邻苯二酚、3-羟基和与4-氧键共轭的2,3-双键。对于醇中存在的其他酚类化合物，其清除ABTS的相对能力(。+)自由基阳离子主要受其结构中游离羟基的数量和位置的影响。此外，两组化合物在混合时表现出协同作用，就像在OL中发生的那样。(C) 2000 Elsevier Science Ltd.版权所有。
The purpose of this study was to identify the main phenolic compounds present in an olive leaf extract (OL) in order to delineate the differential antioxidant activities of these compounds through the extent of their abilities to scavenge the ABTS(.+) radical cation and to clarify the structural elements conferring antioxidant capacity in aqueous systems. The results show that the relative abilities of the flavonoids from olive leaf to scavenge the ABTS(.+) radical cation are influenced by the presence of functional groups in their structure, mainly the B-ring catechol, the 3-hydroxyl group and the 2,3-double bond conjugated with the 4-oxo function. For the other phenolic compounds present in OL, their relative abilities to scavenge the ABTS(.+) radical cation are mainly influenced by the number and position of free hydroxyl groups in their structure. Also, both groups of compounds show synergic behaviour when mixed, as occurs in the OL. (C) 2000 Elsevier Science Ltd. All rights reserved.