Total phenolic contents and antioxidant capacities of 51 edible and wild flowers
文献类型：期刊论文
| 作者 | Li, AN ; Li, S ; Li, HB ; Xu, DP ; Xu, XR ; Chen, F |
| 刊名 | JOURNAL OF FUNCTIONAL FOODS
 |
| 出版日期 | 2014 |
| 卷号 | 6页码:319-330 |
| 关键词 | Flower Antioxidant capacity Total phenolic content HPLC |
| ISSN号 | 1756-4646 |
| 通讯作者 | lihuabin@mail.sysu.edu.cn ; xuxr2000@yahoo.com |
| 中文摘要 | Antioxidant capacities of 51 edible and wild flowers from China were systemically evaluated using ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays, and their total phenolic contents were measured by Folin-Ciocalteu method. The lipophilic components of flowers were extracted with tetrahydrofuran, and the hydrophilic ones were extracted with a methanol-acetic acid-water (50:3.7:46.3, v/v/v) mixture. The results showed that different flowers had diverse antioxidant capacities and phenolic compounds were a major contributor to their antioxidant activities. Rosa rugosa, Limonium sinuatum, Pelargonium hortorum, Jatropha integerrima and Osmanthus fragrans were found to have the highest antioxidant capacities. Homogentisic acid, cyanidin-3-glucoside, protocatechuic acid, catechin, gallic acid and epicatechin were quantified in these flowers using HPLC analysis. These flowers should save as potential rich resources of natural antioxidants for use as functional food ingredients or pharmaceuticals for control of diseases caused by oxidative stress. (C) 2013 Elsevier Ltd. All rights reserved. |
| 学科主题 | Food Science & Technology |
| 收录类别 | SCI |
| 资助信息 | Hundred-Talents Scheme of Chinese Academy of Sciences; Hundred-Talents Scheme of Sun Yat-Sen University |
| 原文出处 | ELSEVIER SCIENCE BV |
| WOS记录号 | WOS:000331423000032 |
| 公开日期 | 2014-12-11 |
| 源URL | [http://ir.scsio.ac.cn/handle/344004/10494]  |
| 专题 | 南海海洋研究所_中科院海洋生物资源可持续利用重点实验室 |
| 推荐引用方式 GB/T 7714 | Li, AN,Li, S,Li, HB,et al. Total phenolic contents and antioxidant capacities of 51 edible and wild flowers[J]. JOURNAL OF FUNCTIONAL FOODS,2014,6:319-330. |
| APA | Li, AN,Li, S,Li, HB,Xu, DP,Xu, XR,&Chen, F.(2014).Total phenolic contents and antioxidant capacities of 51 edible and wild flowers.JOURNAL OF FUNCTIONAL FOODS,6,319-330. |
| MLA | Li, AN,et al."Total phenolic contents and antioxidant capacities of 51 edible and wild flowers".JOURNAL OF FUNCTIONAL FOODS 6(2014):319-330. |
入库方式： OAI收割
来源：南海海洋研究所
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