PHENOLIC‐ENRICHED FRACTIONS FROM PERILLA FRUTESCENS VAR. ACUTA: DETERMINATING ROSMARINIC ACID AND ANTIOXIDANT ACTIVITY
Identifieur interne : 001847 ( Main/Curation ); précédent : 001846; suivant : 001848PHENOLIC‐ENRICHED FRACTIONS FROM PERILLA FRUTESCENS VAR. ACUTA: DETERMINATING ROSMARINIC ACID AND ANTIOXIDANT ACTIVITY
Auteurs : Eunyoung Hong [Corée du Sud] ; Ki Hwan Park [Corée du Sud] ; Gun-Hee Kim [Corée du Sud]Source :
- Journal of Food Biochemistry [ 0145-8884 ] ; 2011-12.
Abstract
The objectives of this study was to determine the total phenolic and flavonoid contents and rosmarinic acid levels of Perilla frutescens fractions (PFFs) and to evaluate the antioxidant activity of the above fractions, by three complementary test systems, 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) free radical scavenging, reducing power and β‐carotene/linoleic acid system. The extraction efficiency of total phenolics, flavonoids and rosmarinic acid depends strongly on the fractionation conditions. Ethyl acetate fraction was determined to have good gallic acid equivalents (GAEs) value of 227.38–373.92 mg/g fraction and rutin equivalents (REs) value 73.38–86.63 mg/g fraction. Rosmarinic acid was determined by HPLC and liquid chromatography/mass spectrometry analysis and showed highest content (51.37–155.50 mg/g fraction) in ethyl acetate fractions. The ethyl acetate fractions was shown strong reducing power (1.60–1.66) and indicated effectively radical scavenging activity (89.48–90.74%). In addition, chloroform fractions presented remarkable antioxidant abilities in the linoleic acid emulsion system.
Url:
DOI: 10.1111/j.1745-4514.2010.00481.x
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