Identification and Evalutation of Antioxidant Phenolic Compounds in Parsley (<i>Petroselinum crispum var. neapolitanum</i>) and Radish (<i>Raphanus sativus</i> L.) Sprout

Kim, Hyun‐Jin; Chen, Feng; Choi, Ju-Hee; Xi, Wang; Jiang, Yueming

doi:10.1021/bk-2008-0993.ch015

Cited by 2 publications

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“…Effective DPPH radical scavenging activity exhibited by R. sativus extracts could be explained by the presence of polyphenolics, whose radical scavenging properties were reported previously in various model systems (Fukumoto & Mazza, 2000). The methanolic extract contained more amounts of ferulic acid and sinapic acid, which could partially explain the higher ability to scavenge DPPH (Kim, Chen, Choi, Wang, & Jiang, 2008), in comparison with other extracts. Catechin, major component of water extract was found to be moderately active as antioxidants in DPPH assay (Hwang et al, 2001).…”

Section: Radical Scavenging Ability Of R Sativussupporting

confidence: 59%

Polyphenolics profile and antioxidant properties ofRaphanus sativusL.

Beevi

Mangamoori

Gowda

2012

Natural Product Research

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Raphanus sativus, a common cruciferous vegetable has been attributed to possess a number of pharmacological properties. Antioxidant and radical scavenging activity of R. sativus root extracted with solvents of varying polarity were evaluated using different model systems. Polyphenolic content was estimated to be in the range 13.18-63.54 mg g⁻¹ dry weight, with a considerable amount being obtained with polar solvents. High-performance liquid chromatography analysis indicated the presence of an array of polyphenolics. Catechin was found to be the most abundant phenolic compound in water extract and sinapic acid, the predominant phenolic compound in methanolic, ethyl acetate and hexane extracts. The methanolic extract showed significant ferric reducing ability, moderate metal chelating activity and strong radical scavenging activity. The methanolic extract could be successfully utilised as an ingredient in functional foods. However, water extract could be more pertinent to human nutrition as it contained a significant amount of catechin, which was comparable to traditional sources like green and black tea.

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Section: Radical Scavenging Ability Of R Sativussupporting

confidence: 59%

Polyphenolics profile and antioxidant properties ofRaphanus sativusL.

Beevi

Mangamoori

Gowda

2012

Natural Product Research

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“…Compound 2 was deduced as an isomer of 8-prenychrysin . By contrast, the 13 C NMR and DEPT data of 2 are similar to those of 8-prenylchrysin, except that a downfield quaternary carbon signal and a methylene signal in 8-prenylchrysin were replaced by two methane signals in 2 , which indicated that 2 contained 3-methyl-1-butenyl group instead of prenyl group in 8-prenylchrysin . In the HMBC NMR experiments, proton δH 6.46 (H-1″) showed correlations with C-7 (δC 165.5), C-8 (δC 106.8), and C-9 (δC 155.9), thereby confirming that the 3-methyl-1-butenyl group was attached at C-8.…”

Section: Resultsmentioning

confidence: 88%

“…Gel column chromatography afforded five new phenolic compounds 1 – 5 (Figure ). Nine known compounds, namely, diosmetin ( 6 ), 2-(3,4-dimethoxyphenyl)-5,7-dihydroxy-4 H -chromen-4-one ( 7 ), 5-hydroxy-3,7-dimethoxy-2-(4-methoxyphenyl)-4 H -chromen-4-one ( 8 ), 5-hydroxy-7-methoxy-2-(4-methoxyphenyl)-4 H -chromen-4-one ( 9 ), 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxy-4 H -chromen-4-one ( 10 ), chrysin ( 11 ), quercetin ( 12 ), , ( E )-methyl 3-(4-hydroxy-3,5-dimethoxyphenyl)acrylate ( 13 ), and methyl-4-hydroxybenzoate ( 14 ), were also obtained and identified based on their spectral data and comparison with literature reports.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing

Zhou

et al. 2015

J. Agric. Food Chem.

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Garlic (Allium sativum L.), which is a widely distributed plant, is globally used as both spice and food. This study identified five novel phenolic compounds, namely, 8-(3-methyl-(E)-1-butenyl)diosmetin, 8-(3-methyl-(E)-1-butenyl)chrysin, 6-(3-methyl-(E)-1-butenyl)chrysin, and Alliumones A and B, along with nine known compounds 6-14 from the ethanol extract of garlic. The structures of these five novel phenolic compounds were established via extensive 1D- and 2D-nuclear magnetic resonance spectroscopy experiments. The effects of the phenolic compounds isolated from garlic on the enzymatical or nonenzymatical formation of sulfur-containing compounds produced during garlic processing were examined. Compound 12 significantly reduced the thermal decomposition of alliin, whereas compound 4 exhibited the highest percentage of alliinase inhibition activity (36.6%).

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Identification and Evalutation of Antioxidant Phenolic Compounds in Parsley (Petroselinum crispum var. neapolitanum) and Radish (Raphanus sativus L.) Sprout

Cited by 2 publications

References 0 publications

Polyphenolics profile and antioxidant properties ofRaphanus sativusL.

Polyphenolics profile and antioxidant properties ofRaphanus sativusL.

Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing

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