Antioxidant properties and involved compounds of daylily flowers in relation to maturity

Fu, Minyue; He, Zhiping; Zhao, Yuying; Yang, Jiani; Mao, Linchun

doi:10.1016/j.foodchem.2008.10.072

Cited by 58 publications

(35 citation statements)

References 38 publications

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“…High levels of phenolic compounds and vitamins have been reported to be associated with a more potent antioxidant effect in various flowers (Fu et al 2009;Tai et al 2011;Şerbetçi et al 2012), and the importance of antioxidant activity in flowers of genera Begonia, Tropaeolum and Rosa have been mentioned by Friedman et al (2007). Furthermore, strong scavenging activity of ROS and lipid peroxidation were observed in extracts of edible flowers (Fu et al 2009;Friedman et al 2010). Therefore, it is important to quantify phenolic compounds and vitamins to assess their contribution to antioxidant activity.…”

Section: Discussionmentioning

confidence: 99%

“…In the past few years, there has been growing interest in edible flowers as important sources of dietary antioxidants (Kaisoon et al 2011). Many studies have indicated that, when present in the diet, these natural antioxidants increase the resistance to oxidative stress and that they may have a substantial impact on human health (Fu et al 2009;Tai et al 2011;Rop et al 2012;Şerbetçi et al 2012). Rose flowers, with their multitude of colours and fragrances, are excellent candidates for commercialization as edible flowers (Friedman et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…However, the relationship between antioxidant activity and related compounds, such as phenols, flavonoids and vitamins is still poorly understood. It was reported that the developmental stage plays a crucial role in determining the content of antioxidant compounds (Fu et al 2009;Luo et al 2011). Because antioxidants and antioxidant activity are important for the functioning of rose flowers, the influence of developmental stage on flower quality, antioxidant content and DPPH radical-scavenging activity was investigated in two different-coloured cultivars, 'Carola' and 'Iceberg', to improve our understanding of antioxidant metabolic changes and phytochemical accumulation.…”

Section: Introductionmentioning

confidence: 99%

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Changes in quality, antioxidant compounds and DPPH radical-scavenging activity ofRosa hybridaflowers during development

Hou

Zhang

2013

New Zealand Journal of Crop and Horticultural Science

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The antioxidant activity of rose petals harvested at six different stages of flower development was determined for two different-coloured cultivars, 'Carola' and 'Iceberg'. Antioxidant assayed included phenolic compounds, vitamins and 1, 1-diphenyl-2-picrylhydrazyl hydrate (DPPH). Significant variation in antioxidant properties and quantity was observed at six different maturity stages, but there was no significant difference in antioxidant activity between the two cultivars. Correlation analysis indicated that total phenols, total flavonoids, vitamin C and vitamin E might be the main contributors to the antioxidant activity of rose petal extracts. DPPH radical-scavenging activity peaked in the early bloom stage, and flowers in this stage possessed the highest functional benefits of all maturity stages.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes in quality, antioxidant compounds and DPPH radical-scavenging activity ofRosa hybridaflowers during development

Hou

Zhang

2013

New Zealand Journal of Crop and Horticultural Science

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“…The FRAP radical scavenging from different sized power was estimated by the method [28]. Briefly, 100 μL of each sample was mixed with 2.5 mL sodium phosphate buffer (0.2 mol/L pH 6.6), 2.5 mL 1% of potassium ferricyanide, 2.5mL 10% of trichloroacetic acid (TCA, v/v), then, after adding 2.5 mL distilled water of the mixture, 0.5 mL ferric chloride (0.1%, v/v).…”

Section: Ferric Reducing Antioxidant Power (Frap) Assaymentioning

confidence: 99%

Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves

Mena¹

2016

SJPH

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Abstract:In this study, two species of mulberry leaves were used as materials and four different size powders (about 20-115 µm, 15-20 µm, 10-15 µm and <10 µm) were prepared. The effects of superfine grinding (SG) on the extraction of active components from mulberry leaves (MLs) and their antioxidant activities were investigated. The results indicated that the contents of the active component such as polyphenol, polysaccharides, alkaloids were increased markedly with the decreasing in the particle size, but there was a bit difference in flavonoids. Additionally, the antioxidants properties of MLs treated on 1,1-diphel-2-picrylhydraxyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were also increased, but the scavenging activity in hydroxyl radical scavenging assay (HAS) decreased in the size of D10. These results indicated that SG could improve the extraction efficiency of active components from MLs and make its antioxidant activity enhance, implying that SG can be an effective way to improve the quality and functionality of MLs in foodstuff and pharmacological field.

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“…The developmental conditions, like the maturation process also have effects on the accumulations of phenols (Fu et al, 2009). The assessment of the effects of variations of those factors in the flower flavonoid contents of A. durangensis should be the aim of future studies.…”

Section: Flavonoid Contentmentioning

confidence: 99%

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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Antioxidant properties and involved compounds of daylily flowers in relation to maturity

Cited by 58 publications

References 38 publications

Changes in quality, antioxidant compounds and DPPH radical-scavenging activity ofRosa hybridaflowers during development

Changes in quality, antioxidant compounds and DPPH radical-scavenging activity ofRosa hybridaflowers during development

Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves

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

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