Antioxidant activity and phenolic compounds of fractions from Portulaca oleracea L

被引：113
|
作者：
Erkan, Naciye [1 ]
机构：
[1] Akdeniz Univ, Fac Sci, Dept Chem, TR-07058 Antalya, Turkey
来源：
FOOD CHEMISTRY | 2012年 / 133卷 / 03期
关键词：
Portulaca oleracea; Purslane; Antioxidant; Phenolic compounds; Reversed-phase separation; LIPID OXIDATION; PURSLANE; FLAVONOIDS; VEGETABLES; TOCOPHEROL; PROFILE; ALPHA; ACIDS;
D O I：
10.1016/j.foodchem.2012.01.091
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Portulaca oleracea fractions obtained from the crude extract of the plant by reversed-phase separation were investigated for their antioxidant activities and phenolic compounds content. Five fractions were classified based on optical absorption between the wavelength range of 200-400 nm. Fraction 3 displayed higher absorption than the other fractions. The total amount of quantified phenolics in this fraction was found to be quite high compared to that of crude extract. Chlorogenic, caffeic, p-coumaric, ferulic and rosmarinic acids were the free phenolic acids, and quercetin and kaempferol were the free flavonoids detected in Fraction 3. IC50 value of crude extract was found to be 511.8 mu g/ml whereas Fraction 3 exhibited an IC50 value of 154.1 mu g/ml. TEAC of Fraction 3 was found to be almost four times higher than that of the crude extract. Fraction 3 was also found to show the highest lipid peroxidation inhibiting capacity, determined by TBARS assay. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：775 / 781
页数：7
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