Identificationof Major Phenolic Compounds of Chinese Water Chestnut and their Antioxidant Activity

Abstract

Chinese water chestnut (CWC) is one of the most popular foods among Asian people due to its special taste and medical function. Experiments were conducted to test the antioxidant activity and then determine the major phenolic compound components present in CWC. CWC phenolic extract strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH) radicals, superoxide anions and hydroxyl radicals, which was superior to ascorbic acid and butylated hydroxytoluene (BHT), two commercial used antioxidants. Furthermore, the CWC extract was found to have a relatively higher reducing power, compared with BHT. The major phenolic compounds present in CWC tissues were extracted, purified and identified by high-performance liquid chromatograph (HPLC) as (-)-gallocatechin gallate, (-)-epicatechin gallate and (+)-catechin gallate. This study suggests that CWC tissues exhibit great potential for antioxidant activity and may be useful for their nutritional and medicinal functions.

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

“…The results obtained for water chestnut at a concentration of 50 mg/mL in methanol, ethanol, and aqueous solution are 45.64%, 35.08%, 30.52%, respectively, which are comparable to that of standard BHT (61.84%) at the same concentration. The inhibition of lipid peroxidation may be due to the presence of phenolics in the extract and it has also been previously reported by Yanli et al (2007) in the case of Chinese water chestnut.…”

“…Hydroxyl radical scavenging ability of extracts denotes that it is a good scavenger of reactive oxygen species. Yanli et al (2007) also reported the hydroxyl scavenging activity of Chinese water chestnut at a concentration of 50 µg/mL.…”

Isolation, purification and identification of etiolation substrate from fresh-cut Chinese water-chestnut (Eleocharis tuberosa)

“…Fresh-cut CWC contains tyrosine, gallic acid, chlorogenic acid and 2,4-dihydroxy-cinnamic acid during the early days of storage (Tong, 2005). In addition, fresh-cut CWC contains phenolic compounds, mainly dopa and epicate (Pan & Chen, 2008), but only at low concentration (You et al, 2007). However, neither of them can be detected in the subsequent storage period.…”

Synthesis and Free Radical Scavenging Property of Some Quinoline Derivatives

“…Consumption of fruits and vegetables by human beings, shown lower risk of chronic diseases such as cancer, cardiovascular disease and stroke 1 and positive health effects 2 due to high contents of certain phenolic compounds in plant-derived foods. Recently, phytochemicals and their effects on human health have been intensively studied.…”