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学科主题: Food Science & Technology
题名: Total phenolic contents and antioxidant capacities of 51 edible and wild flowers
作者: Li, AN ; Li, S ; Li, HB ; Xu, DP ; Xu, XR ; Chen, F
通讯作者: lihuabin@mail.sysu.edu.cn ; xuxr2000@yahoo.com
关键词: Flower ; Antioxidant capacity ; Total phenolic content ; HPLC
刊名: JOURNAL OF FUNCTIONAL FOODS
发表日期: 2014
卷: 6, 页:319-330
收录类别: sci
部门归属: [Li, An-Na ; Li, Sha ; Li, Hua-Bin ; Xu, Dong-Ping] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China ; [Xu, Xiang-Rong] Chinese Acad Sci, South China Sea Inst Oceanol, CAS Key Lab Marine Biol & Ecol, Guangzhou 510301, Guangdong, Peoples R China ; [Chen, Feng] Peking Univ, Coll Engn, Inst Food & Bioresource Engn, Beijing 100871, Peoples R China
项目归属: LMB
资助者: Hundred-Talents Scheme of Chinese Academy of Sciences; Hundred-Talents Scheme of Sun Yat-Sen University
摘要: Antioxidant capacities of 51 edible and wild flowers from China were systemically evaluated using ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays, and their total phenolic contents were measured by Folin-Ciocalteu method. The lipophilic components of flowers were extracted with tetrahydrofuran, and the hydrophilic ones were extracted with a methanol-acetic acid-water (50:3.7:46.3, v/v/v) mixture. The results showed that different flowers had diverse antioxidant capacities and phenolic compounds were a major contributor to their antioxidant activities. Rosa rugosa, Limonium sinuatum, Pelargonium hortorum, Jatropha integerrima and Osmanthus fragrans were found to have the highest antioxidant capacities. Homogentisic acid, cyanidin-3-glucoside, protocatechuic acid, catechin, gallic acid and epicatechin were quantified in these flowers using HPLC analysis. These flowers should save as potential rich resources of natural antioxidants for use as functional food ingredients or pharmaceuticals for control of diseases caused by oxidative stress. (C) 2013 Elsevier Ltd. All rights reserved.
原文出处: 查看原文
WOS记录号: WOS:000331423000032
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内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/10494
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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Li, AN; Li, S; Li, HB; Xu, DP; Xu, XR; Chen, F.Total phenolic contents and antioxidant capacities of 51 edible and wild flowers,JOURNAL OF FUNCTIONAL FOODS,2014,6():319-330
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