Chemical composition and biological activity of a fraction of meadowsweet extract

Шилова, И. В.; Semenov, A. A.; Суслов, Н. И.; Короткова, Е. И.; Vtorushina, A. N.; Belyakova, V. V.

doi:10.1007/s11094-009-0275-2

Cited by 10 publications

(8 citation statements)

References 5 publications

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“…Because of its anti-inflammatory properties, Harbourne et al studied the phenolic content of aqueous F. ulmaria extracts for their incorporation into a beverage as a functional ingredient [2]. It has been shown that meadowsweet contains phenolic constituents such as flavonoid aglycons (e.g., quercetin, kaempferol), glycosylated flavonoids (e.g., rutin, hyperoside, quercitrin, avicularin, astragalin), and hydrolysable tannins (tellimagrandin I and II, rugosin A, B, D, and E) as well as salicylates (salicylic acid, methyl salicylate, salicylaldehyde, salicylalcohol and their glycosides) [3][4][5][6][7][8][9]. Only a limited number of non-phenolic constituents such as phytosterols, carotenoids, triterpenes, and chlorophyll derivatives have been reported [7,10,11].…”

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confidence: 99%

A First Step in the Quest for the Active Constituents in Filipendula ulmaria (Meadowsweet): Comprehensive Phytochemical Identification by Liquid Chromatography Coupled to Quadrupole-Orbitrap Mass Spectrometry

et al. 2016

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Filipendula ulmaria (meadowsweet) is traditionally used for the treatment of inflammatory diseases and as a diuretic and antirheumatic. Extracts of Filipendulae herba are on the market in the European Union as food supplements. Nevertheless, its active constituents remain to be revealed. During this study, the phytochemical composition of Filipendulae Ulmariae Herba was comprehensively characterised for the first time with two complementary generic ultrahigh-performance liquid chromatography-photodiode array-accurate mass mass spectrometry methods. Selective ion fragmentation experiments with a hybrid quadrupole-orbital trap mass spectrometer significantly contributed to compound identification: a total of 119 compounds were tentatively identified, 69 new to F. ulmaria. A rich diversity of phenolic constituents was detected and only a few non-phenolic phytochemicals were observed. Metabolisation and pharmacological studies should be conducted to investigate which of these constituents or metabolites there of contribute to the activity of F. ulmaria after oral intake.

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mentioning

confidence: 99%

A First Step in the Quest for the Active Constituents in Filipendula ulmaria (Meadowsweet): Comprehensive Phytochemical Identification by Liquid Chromatography Coupled to Quadrupole-Orbitrap Mass Spectrometry

et al. 2016

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“…Meanwhile, FRAP assay showed the antioxidant ability of polysaccharides in the plant extracts react with a colorless Fe(III) to generate a colored Fe(II)-tripyridyltriazine form which can measured at 593 nm absorbance. A number of in-vitro antioxidant studies has been carried out including TEAC, Oxygen Radical Absorbance Capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging shown antioxidant activity potential in the AV and FU extracts [15,30,31]. However, to the best of our knowledge this is the first report of antioxidant activity extract from AV and FU assessed using FRAP method.…”

Section: Results and Discussion Extraction Yield Total Polyphenols Amentioning

confidence: 99%

Alchemilla vulgaris AND Filipendula ulmaria EXTRACTS AS POTENTIAL NATURAL PRESERVATIVES IN BEEF PATTIES

2017

MJAS

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Alchemilla vulgaris (AV) and Filipendula ulmaria (FU) are European medicinal plants possess bioactive compounds that exhibit many pharmacological benefits in human. The present work aims to assess two plants ethanolic extract; AV and FU of their antioxidant activities as natural preservative in beef patties. All plant samples were analysed using total polyphenol content (TPC), their antioxidant activities using Trolox Equivalent Antioxidant Capacity (TEAC), Ferric Reducing Antioxidant Power (FRAP), color and TBARS (Thiobarbituric acid reactive substances) analysis to measure their potential as synthetic preservative in muscle food. The antioxidant activity of FU and AV extracts measured with TEAC were 88.46 and 68.21 mmol of Trolox (TE)/g Dry Weight (DW) respectively. Whereas, FRAP assay were 44.6 and 40.12 mmol of TE/g DW for FU and AV extracts. The effect of lipid oxidation of beef patties were measured with adding 0.1% (w/w) of lyophilise FU and AV and Butylated hydroxytoluene (BHT) packed in modified atmosphere (MAP) (80% v/v O 2 and 20% v/v CO 2) for 14 days storages. FU and AV treated samples showed no significant different compared with BHT (p>0.05). Beef patties treated with 0.1% (w/w) FU showed minimum changes in red color and formation of metmyoglobin throughout storages (p<0.05). These results indicate that these edible plants extract are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.

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“…Àíòèîêñèäàíòíóþ àêòèâíîñòü îòâàðîâ ñáîðîâ in vitro èçó÷àëè ìåòîäîì êàòîäíîé âîëüòàìïåðîìåòðèè ñ èñïîëüçîâàíèåì àíàëèçàòîðà ÀÎÀ-1 (Ïîëèàíò, Òîìñê). Àíòèîêñèäàíòû (ÀÎ), èìåþùèå âîññòàíîâèòåëüíóþ ïðèðîäó, âçàèìîäåéñòâóþò ñ êèñëîðîäîì, åãî àêòèâíûìè ðàäèêàëàìè è óìåíüøàþò êàòîäíûé òîê ýëåêòðîâîññòàíîâëåíèÿ êèñëîðîäà íà ðòóòíî-ïëåíî÷íîì ýëåêòðîäå â îáëàñòè ïîòåíöèàëîâ îò 0 äî (-0,6) Â [4,7,9]. Â êà÷åñòâå ôîíîâîãî ýëåêòðîëèòà èñïîëüçîâàëè ôîñôàòíûé áóôåð pH 6,86 (10 ìë) äëÿ âîäíî-ýòàíîëüíûõ ðàñòâîðîâ.…”

Section: ýêñïåðèìåíòàëüíàÿ ÷àñòüunclassified

“…Ñ ó÷åòîì ïðèñóòñòâèÿ ðàçíîîáðàçíûõ ôåíîëüíûõ ñîåäèíåíèé â èíãðåäèåíòàõ [3,4,7,8] ñáîðîâ íàìè îñóùåñòâëåíî èññëåäîâàíèå àíòèîêñèäàíòíûõ ñâîéñòâ èõ îòâàðîâ. Ïåðâîíà÷àëüíî äëÿ ýòîãî èçó÷àëè âçàèìîäåéñòâèå ÁÀÂ îòâàðîâ ñ êèñëîðîäîì è ðàäèêàëüíûìè ïðîäóêòàìè åãî âîññòàíîâëåíèÿ in vitro ñ ïîìîùüþ ìåòîäà êàòîäíîé âîëüòàìïåðîìåòðèè, â îñíîâå êîòîðîãî ëåaeèò ìîäåëüíàÿ ðåàêöèÿ ýëåêòðîâîññòàíîâëåíèÿ êèñëîðîäà, ïðîòåêàþùàÿ íà ýëåêòðîäå ïî ìåõàíèçìó, àíàëîãè÷íîìó âîññòàíîâëåíèþ êèñëîðîäà â òêàíÿõ è êëåòêàõ îðãàíèçìà ÷åëîâåêà [9].…”

Section: ðåçóëüòàòû è èõ îáñóAeäåíèåunclassified

“…Â ýêñïåðèìåíòå ñáîð I ñíèaeàåò ñîäåðaeàíèå ÒÁÊ-ÐÏ, ïðîÿâëÿÿ, òàêèì îáðàçîì, àíòèîêñèäàíòíûå ñâîéñòâà. Ïðè ýòîì êîíöåíòðàöèþ àíòèðàäèêàëüíûõ ÀÎ ëèïèäíûõ ñòðóêòóð êëåòêè ñáîð I íå èçìåíÿåò, ÷òî, âåðîÿòíî, ñâÿçàíî ñ âûñîêîé ãèäðîôèëüíîñòüþ ÀÎ ðàñòåíèé-êîìïîíåíòîâ [1, 3,4,7,8], â ðåçóëüòàòå êîòîðîé îíè ëèáî â ìàëîé êîíöåíòðàöèè ïîïàäàþò â ìåìáðàíó (íàêàïëèâàÿñü ïðåèìóùåñòâåííî â öèòîïëàçìå êëåòêè), ëèáî íå ýêñòðàãèðóþòñÿ õëîðîôîðìîì (îñòàâàÿñü â âîäíîé ôàçå) ïðè ïî-ëó÷åíèè ýêñòðàêòà ëèïèäîâ. Èíòåðåñíûì, íà íàø âçãëÿä, ÿâëÿåòñÿ äåéñòâèå ñáîðà II, îí ñíèaeàåò è ñîäåðaeàíèå ÒÁÊ-ÐÏ, è àíòèðàäèêàëüíûõ ÀÎ.…”

Section: ðåçóëüòàòû è èõ îáñóAeäåíèåunclassified

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Антиоксидантные Свойства Растительных Сборов, Улучшающих Когнитивно-Мнестические Функции

Шилова¹,

Суслов²,

Короткова³

et al. 2017

Хим.-фарм. ж.

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В результате исследования установлено, что отвары растительных сборов I (трава лабазника вязолистного 30 %, побеги черники обыкновенной 10 % и зеленые листья бадана толстолистного 60 %) и II (трава лабазника вязолистного 60 %, побеги черники обыкновенной 10 % и зеленые листья бадана толстолистного 30 %) проявляют антиоксидантную активность. По отношению к процессу электровосстановления кислорода биологически активные вещества сбора I показывают приоритетность механизма каталитического расщепления перекиси водорода как продукта электровосстановления кислорода. При этом вещества сбора II взаимодействуют с кислородными радикалами, образующимися в результате электрохимической реакции электровосстановления кислорода на поверхности электрода (ЕС механизм), превосходя по эффективности дигидрокверцетин и аскорбиновую кислоту. В условиях активации перекисного окисления липидов после гипоксического воздействия отвары сборов I и II нормализуют содержание тиобарбитурат-реактивных продуктов в гомогенате головного мозга. Отвар сбора II снижает концентрацию антирадикальных антиоксидантов экстракта липидов. В большей мере свойства антиоксидантов присущи сбору II, содержащему доминирующее количество травы лабазника вязолистного, что обусловлено наличием наиболее полной суммы биологически активных веществ фенольной природы (простые фенолы, флавоноиды, гидроксикумарины, фенолкарбоновые кислоты, дубильные вещества преимущественно гидролизуемой группы), а также аминокислот, макро- и микроэлементов.

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Chemical composition and biological activity of a fraction of meadowsweet extract

Cited by 10 publications

References 5 publications

A First Step in the Quest for the Active Constituents in Filipendula ulmaria (Meadowsweet): Comprehensive Phytochemical Identification by Liquid Chromatography Coupled to Quadrupole-Orbitrap Mass Spectrometry

A First Step in the Quest for the Active Constituents in Filipendula ulmaria (Meadowsweet): Comprehensive Phytochemical Identification by Liquid Chromatography Coupled to Quadrupole-Orbitrap Mass Spectrometry

Alchemilla vulgaris AND Filipendula ulmaria EXTRACTS AS POTENTIAL NATURAL PRESERVATIVES IN BEEF PATTIES

Антиоксидантные Свойства Растительных Сборов, Улучшающих Когнитивно-Мнестические Функции

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