Determination of flavonoids and their antioxidant capacities in Chinese Jujube

Author

Ping-ping Zhang ; Jin-fu Liu ; Ya-na Yuan ; Li, Li ; Xian-hua Liu

Author_Institution

Dept. of Food Sci., Tianjin Agric. Univ., Tianjin, China

Volume

1

fYear

2011

fDate

15-17 Oct. 2011

Firstpage

125

Lastpage

129

Abstract

The objective of this study was to determine flavonoids and their antioxidant capacities in Chinese Jujube. After initial separation by macro-pore resin, extracts of 60% ethanol were further separated by silica gel column and fractionation FJ-1 was obtained. The composition and structure of this fractionation was analyzed by HPLC, IR and HPLC-MS. The ability to eliminate O₂· and ·OH of this component was analyzed. Content of total flavonoids in Chinese Jujube was 97.98%. FJ-1 was initially determined to be flavonol with molecular weight of 352. When 0.4mg/mL flavonoids was added, 94.6% of ·OH and 73.33% of O₂· can be eliminated respectively. FJ-1 shows excellent antioxidant capacity and has dose-effect relationship.

Keywords

food products; resins; Chinese Jujube; FJ-1 fractionation; HPLC-MS; IR; antioxidant capacity; dose-effect relationship; flavonoid determination; macropore resin; silica gel column; Compounds; Educational institutions; Methanol; Oxidation; Purification; Standards; Vibrations; Antioxidant capacity; Chinese jujube; Flavonoids; Separation;

fLanguage

English

Publisher

ieee

Conference_Titel

Image and Signal Processing (CISP), 2011 4th International Congress on

Conference_Location

Shanghai

Print_ISBN

978-1-4244-9304-3

Type

conf

DOI

10.1109/CISP.2011.6100003

Filename

6100003