Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 20, Issue -, Pages S921-S934Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2017.1318289
Keywords
Perilla frutescens; Antioxidant; DPPH-HPLC; Step-wise HSCCC
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Funding
- High Value-added Food Technology Development Program
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries [112085-03-3-HD030]
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To comprehensively examine the antioxidant capacity of Perilla frutescens leaves extract, eight assays including hydroxyl radical, hydrogen peroxide, ferrous ion-chelating, total antioxidant capacity, nitric oxide, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), 2,2'-diphenyl-1-picrylhydrazyl, and ferrous reducing antioxidant assays were employed. The results indicated that the ethyl acetate-soluble fraction of P. frutescens leaves extract displayed the highest antioxidant activities. The antioxidant constituents from ethyl acetate-soluble fraction of P. frutescens leaves extract were screened by 2,2'-diphenyl-1-picrylhydrazyl high-performance liquid chromatography, and 11 compounds were identified after isolation using step-wise high-speed countercurrent chromatography. Protocatechuic acid, chlorogenic acid, caffeic acid, rosmarinic acid, luteolin, methyl-rosmarinic acid, apigenin, and 4',5,7-trimethoxyflavone are the major antioxidant constituents in ethyl acetate-soluble fraction of P. frutescens leaves extract.
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