Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia

Tai, Zhigang; Cai, Le; Dai, Lin; Dong, Liuhong; Wang, Mingfeng; Yang, Ya‐Bin; Cao, Qiue; Ding, Zhong‐Tao

doi:10.1016/j.foodchem.2010.12.048

Cited by 104 publications

(66 citation statements)

References 25 publications

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“…A clear correlation between the flavonoid concentration in the extracts and the kinetic capacity of reducing ferric (Fe 3+ ) to ferrous (Fe 2+ ) ions was detected (total extract of entire flowers: y = 0.554 + 0.0046x, r = 0.999; ethyl acetate fraction: y = 0.1762 + 0.0066x, r = 0.999; anthers-pollen total extract: y = 0.05 + 0.0093x, r = 0.997; aqueous fraction: y = 0.0254 + 0.0057x, r = 0.998; tepal total extract: y = −0.1269 + 0.0144x, r = 0.999; hexane fraction: y = −0.0398 + 0.0043x, r = 0.999). Similar correlations can be observed in the results reported by Tai et al (2011) for the edible flowers of S. viciifolia. The estimation of antiradical capacity of several samples was performed by the value of IC 50 , these are shown in Table 1.…”

Section: Iron Reducing Powersupporting

confidence: 91%

“…The flavonoid content of the entire flowers of A. durangensis was lower than that reported by Barreira, Ferreira, Oliveira, and Pereira (2008) for Castanea sativa (chestnut) flowers (160 mg/g extract), by Liu et al (2009) for Litchi chinensis (lychee) flowers (273 mg/g extract), and by Tai et al (2011) for Sophora viciifolia flowers (133.8 mg/g dry extract). The flavonoid content of the entire flowers of A. durangensis was also lower than the levels reported for Ginkgo biloba extracts (240 mg/g), a species considered to be rich in flavonoids (Mouren, Caillard, & Schwartz, 1994), but was higher than that reported by Zhang and Cui (2005) for Hippophae rhamnoides extracts (10-439 µg/g).…”

Section: Flavonoid Contentcontrasting

confidence: 55%

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Flavonoid composition and antioxidant capacity of the edible flowers ofAgave durangensis(Agavaceae)

Barriada-Bernal

Almaraz-Abarca

Delgado-Alvarado

et al. 2013

CyTA - Journal of Food

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The antioxidant properties and the flavonoid composition of extracts of different hydrophobicity prepared from the entire edible flowers of Agave durangensis were evaluated. Separately, total extracts of tepals and anthers-pollen were analyzed in the same manner. The high performance liquid chromatography with photodiode array detection (HPLC-DAD) analysis revealed a total of eight flavonols (five quercetin glycosides and three kaempferol glycosides), varying in number and concentration in the different extracts. The total extracts of the entire flowers showed the highest flavonoid content (1210.4 µg/g dry extract) and the most complex flavonoid profile (eight compounds). All the extracts showed important antioxidant activity, which was not evidently associated with their flavonoid content. The total extracts of tepals showed the highest antioxidant properties (total antioxidant capacity, free radical scavenging activity, and iron reducing capacity: 30.2 mg ascorbic acid equivalents, EC 50 = 0.074 µg/mL, and IC 50 = 43.28 µg/mL, respectively). The flowers of A. durangensis represent an important source of antioxidant flavonols.Keywords: Agave durangensis; edible flowers; flavonoid profiles; antioxidant capacity; flavonol glycosides Se evaluaron las propiedades antioxidantes y composición fenólica de extractos de diferente hidrofobicidad de flores comestibles enteras de Agave durangensis. Separadamente, se analizaron extractos crudos de tépalos y anteras-polen. El análisis de HPLC-DAD reveló en total ocho flavonoles (cinco glicósidos de quercetina y tres glicósidos de canferol), que variaron en número y concentración en los extractos. Los extractos totales de las flores enteras tuvieron el contenido más alto de flavonoides (1210,4 µg/g extracto seco) y el perfil de flavonoides más complejo (ocho compuestos). Todos los extractos mostraron importante actividad antioxidante, no claramente asociada al contenido de flavonoides. Los extractos crudos de tépalos mostraron las propiedades antioxidantes más altas (capacidad antioxidante total, capacidad bloqueadora de radicales libres, y capacidad reductora de fierro: 30,2 mg de equivalentes de ácido ascórbico, EC 50 = 0,074 µg/mL, e IC 50 = 43,28 µg/mL, respectivamente). Las flores de A. durangensis representan una fuente importante de flavonoles antioxidantes.

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Section: Iron Reducing Powersupporting

confidence: 91%

Section: Flavonoid Contentcontrasting

confidence: 55%

Flavonoid composition and antioxidant capacity of the edible flowers ofAgave durangensis(Agavaceae)

Barriada-Bernal

Almaraz-Abarca

Delgado-Alvarado

et al. 2013

CyTA - Journal of Food

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“…Polyphenols have attracted considerable attention because of their various biological activities including: antioxidant, antimutagenic, antitumor, anti-infl ammatory, neuro-protective and cardio-protective effects (Tai et al, 2011). Phenolic compounds are health benefactors because they act as antioxidative agents (Oztürk et al, 2011).…”

Section: Total Phenolic Content In Diff Erent Extracts (Tpc)mentioning

confidence: 99%

Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction

Athmouni

Belghith

Bellassouad

et al. 2015

Acta Sci Pol Technol Aliment

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Background. Phenolic compounds were extracted and isolated from S. undulata roots. Methods. Sample of roots from E. hirta was tested for phenolic compounds, and in vitro antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH) assay, ABTS, FRAP and reducing power was measured using cyanoferrate method. Results. The methanolic fraction exhibited the highest total phenol content (6.12 ±0.11 mg AGE/g DW). On the other hand, the highest fl avonoids concentration was observed in ethyl acetate fraction (2.90 ±0.05 mg CE/g DW) in addition to anthocyanins (28.56 ±3.96 mg/l). Besides, the highest level of tannins content was measured in the polar aprotic solvent ethyl acetate extract (3.25 ±0.06 mg CE/g DW). The different extracts of S. undulata were evaluated for their radical scavenging activities by means of the DPPH assay. The strongest scavenging activity was observed in methanolic fraction scavenged radicals effectively with IC 50 values of 0.14 ±0.02 mg/ml. Similarly, the potassium ferricyanide reduction (FRAP) and ABTS•+ of methanol extract. On the other hand, the total reducing power of ethyl acetate extract was found higher than of other extracts. This paper presents the application of the design-of experiment method for optimizing the extraction of phenolic content using methanol solvent. The resulting regression model has shown that the effect of temperature is not statistically signifi cant (with >95% certainty), while that of agitation speed is. The two main effects are contributed by the solvent concentration and the maceration period. Conclusion. Our results clearly showed that the extraction of phenolic compounds and their antioxidant capacity is signifi cantly affected by solvent combinations. S. undulata presented the highest total phenolic content, total fl avonoids content and antioxidant capacity values. The resulting regression model has shown that the effect of temperature is not statistically signifi cant (with >95% certainty), while that of agitation speed is.

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“…Vários trabalhos têm demonstrado alta correlação entre grandes quantidades de compostos fenólicos e elevada atividade antioxidante em vegetais. O conteúdo de fenólicos totais também apresentou forte correlação com a atividade antioxidante em extratos de flores (DUBOST et al, 2007;TAI et al, 2011;KAISOON et al, 2011). Além do potencial antioxidante depender da estrutura química dos compostos fenólicos, sabe-se que um efeito antioxidante isolado pode reagir sinergicamente com outros compostos que contribuem para potencializar essa função (GIADA; MANCINI FILHO, 2006 …”

Section: Introductionunclassified

Compostos químicos e atividade antioxidante analisados em Hibiscus rosa-sinensis L. (mimo-de-vênus) e Hibiscus syriacus L. (hibisco-da-síria)

Silva

Wiest

Carvalho

2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Compostos químicos e atividade antioxidante analisados emHibiscus rosa-sinensis L. (mimo-de-vênus) e Hibiscus syriacus L.(hibisco-da-síria) Chemicals and antioxidant activity analisys in Hibiscus rosa-sinensis L. (mimo-de-venus) and Hibiscus syriacus L. (hibiscus-the-syrian) Resumo O Hibiscus rosa-sinensis L. e o Hibiscus syriacus L., da família Malvaceae, são utilizados na área ornamental e gastronômica internacional, mas, nos últimos anos, vêm ganhando espaço como flores comestíveis não convencionais na alimentação alternativa. Este estudo objetivou quantificar a composição centesimal, pectina e compostos fitoquímicos dessas variedades de hibisco comparados com o potencial antioxidante detectado. As amostras das flores foram coletadas em uma propriedade agroecológica em Porto Alegre/RS no primeiro semestre de 2013. Utilizaram-se os métodos bromatológicos específicos para cada nutriente em base seca e úmida, e as análises fitoquímicas foram elaboradas com as flores frescas em três repetições distintas. No doseamento dos compostos fitoquímicos (polifenóis totais, antocianinas e ácido ascórbico), constatou-se que os hibiscos pesquisados possuem alta correlação no efeito da atividade antioxidante e suas propriedades químicas demonstraram valores significativos do ponto de vista nutricional, podendo ser utilizados como fonte alimentar com potencial para a manutenção da saúde e proteção contra patologias. Palavras-chave: Hibiscos; Propriedades químicas; Compostos fitoquímicos; Potencial antioxidante. SummaryHibiscus rosa-sinensis L. and Hibiscus syriacus L., Malvaceae family, are used ornamentally and in international gastronomy, but in recent years has been gaining ground as non-conventional edible flowers on alternative food consumption. This study aimed to quantify chemical composition, pectin and phytochemical compounds of these hibiscus varieties compared to the detected antioxidant potential. Samples of flowers were collected in an agroecological property in Porto Alegre, RS, in the first half of 2013. Specific bromatological methods were used for each nutrient, in wet and dry basis, and the phytochemical analysis was prepared with fresh flowers in three distinct repetitions. The phytochemical compounds quantification (total polyphenols, anthocyanins and ascorbic acid) showed that the evaluated samples have high correlation in the effect of the antioxidant activity and their chemical properties showed significant nutritional values and may be used as food source with potential for health maintenance and protection from diseases.

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Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia

Cited by 104 publications

References 25 publications

Flavonoid composition and antioxidant capacity of the edible flowers ofAgave durangensis(Agavaceae)

Flavonoid composition and antioxidant capacity of the edible flowers ofAgave durangensis(Agavaceae)

Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction

Compostos químicos e atividade antioxidante analisados em Hibiscus rosa-sinensis L. (mimo-de-vênus) e Hibiscus syriacus L. (hibisco-da-síria)

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