Title of article :
Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia
Author/Authors :
Tai، نويسنده , , Zhigang and Cai، نويسنده , , Mei-le and Dai، نويسنده , , Meng-Lin and Dong، نويسنده , , Liuhong and Wang، نويسنده , , Mingfeng and Yang، نويسنده , , Yabin and Cao، نويسنده , , Qiue and Ding، نويسنده , , Zhongtao، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Pages :
7
From page :
1648
To page :
1654
Abstract :
The antioxidant activities of crude extract and its derived soluble fractions from the flower of Sophora viciifolia were evaluated in five different test systems (DPPH, ABTS, FRAP, reducing power and inhibition of lipid peroxidant models) for the first time. The ethylacetate soluble fraction exhibited the highest antioxidant effect. Correlation analysis suggested that the flavonoids might be the major contributors for the high antioxidant activity of this flower. In addition, 11 compounds were isolated from this flower, and the antioxidant capacities of 5 flavonoids were evaluated by DPPH assay. Compound 3 (luteolin) had a significant DPPH radical-scavenging activity, and was also present at the highest concentration (5.56 mg/g dry sample), implying an important role of 3 for the antioxidant activity of this flower. The study suggests that the flower of S. viciifolia can provide valuable functional ingredients and can be used for the prevention of diseases related to various oxidant by-products of human metabolism.
Keywords :
Sophora viciifolia , antioxidant , Flavonoids
Journal title :
Food Chemistry
Serial Year :
2011
Journal title :
Food Chemistry
Record number :
1964552
Link To Document :
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