Content determination of the flavonoids in the different parts and different species of Abelmoschus esculentus L. by reversed phase-high performance liquid chromatograph and colorimetric method

Abstract

Background:This research will establish the ultraviolet colorimetric method to determine the total flavonoid content in different species and different parts of Abelmoschus esculentus L.Materials and Methods:We establish the reversed-phase high-performance liquid chromatograph (RP-HPLC) method to determine the content of the three flavonoid glycosides in different species and different parts of the A. esculentus. Adopt the NaNO2-Al (NO3)3-NaOH colorimetric method to determine the total flavonoid content; at the same time, adopt the RP-HPLC method to determine the contents of the three flavonoid glycosides. Using the methods of ultraviolet colorimetry and RP-HPLC, we determined and analyzed the total flavonoid content and the content of the three flavonoid glycosides in different species and different parts of A. esculentus.Results:There are great distribution differences of the total flavonoids and the three flavonoid glycosides in different species and parts of A. esculentus. Among them, the content of the effective constituents in the flower is relatively high, next is in the fruit. In the different species of A. esculentus, the content of the flavonoids of finger relatively high. The HPLC method established in this research is simple and convenient and its results are accurate and reliable. In addition, it has a very good repeatability.Conclusion:The results provided the reference data for the medicinal use of A. esculentus and it can be used in quality analyzing of its effective constituents.

Phenolic Compounds, Antioxidant Activities, and Inhibitory Effects on Digestive Enzymes of Different Cultivars of Okra (Abelmoschus esculentus)

“…Significantly different levels (p < 0.05) of TFC were detected in "Shuiguo" (3.39 mg RE/g DW), compared to "Kalong 3" (3.22 mg RE/g DW), "Kalong 8" (3.03 mg RE/g DW), "Wufu" (2.94 mg RE/g DW), and "Royal red" (1.75 mg RE/g DW). Results showed that the TFC changed significantly among the five okra fruits, which was similar to previous studies [15,16]. In fact, the phenolic profiles of plants are directly affected by extrinsic and intrinsic factors, such as cultivar, maturity, and environmental conditions [17].…”

“…In fact, the phenolic profiles of plants are directly affected by extrinsic and intrinsic factors, such as cultivar, maturity, and environmental conditions [17]. The interaction of these factors will influence the metabolism of plants, and then lead to produce different bioactive compounds, such as different type of phenolic compounds [15]. Table 1.…”

“…Contents of total flavonoids (TFC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH), 2,2 -azino-bis (3-ethylenzthiazoline-6-sulphonic acid) radical scavenging capacity (ABTS), and ferric reducing antioxidant power (FRAP) of different cultivars of okra fruits. Thus, a total of six phenolic compounds were investigated in the okra fruit based on previous studies, including catechin, isoquercitrin, protocatechuic acid, quercetin, quercetin-3-O-gentiobioside, and rutin [2,15,18]. Figures 1A and 1B showed the high-performance liquid chromatography (HPLC) chromatograms of the six mixed standards, and Figures 1C and 1D showed the individual phenolic compounds in the representative cultivar ("Shuiguo") of okra fruit.…”

Effects of UV‐B on vitamin C, phenolics, flavonoids and their related enzyme activities in mung bean sprouts (Vigna radiata)

“…The determination of TFC was conducted according to the method described by Lin et al (2014). 0.4 g L À1 of rutin was used as the standard for the calibration curve.…”

Target-guided isolation of polar antioxidants fromAbelmoschus esculentus(L). Moench by high-speed counter-current chromatography method coupled with wavelength switching and extrusion elution mode

“…3). Their structures were characterized by UV, MS, and 1 H NMR spectroscopy (Supporting Information) [33][34][35][36]. Two typical absorption peaks of flavonoids (near 255 and 355 nm) were observed in the UV spectra of compounds 2, 3, and 4.…”