The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with ...
The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with the total flavonoid content. The compound showing antioxidant activity was isolated from the artichoke by repeated column chromatography and recrystallization. Based on the spectrometric studies, the compound was identified as 1,3-dicaffeoylquinic acid, known as cynarin. The content of cynarin from heads and leafs of the artichoke determined by $C_{18}$ reversed phase HPLC (high-performance liquid chromatography) coupled with photodiode array detector was 10.15 and 0.67 mg/g, respectively. This compound showed potent antioxidant activities against DPPH and ABTS radicals ($EC_{50}$ = 14.09 and 28.85 ${\mu}M$, respectively).
The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with the total flavonoid content. The compound showing antioxidant activity was isolated from the artichoke by repeated column chromatography and recrystallization. Based on the spectrometric studies, the compound was identified as 1,3-dicaffeoylquinic acid, known as cynarin. The content of cynarin from heads and leafs of the artichoke determined by $C_{18}$ reversed phase HPLC (high-performance liquid chromatography) coupled with photodiode array detector was 10.15 and 0.67 mg/g, respectively. This compound showed potent antioxidant activities against DPPH and ABTS radicals ($EC_{50}$ = 14.09 and 28.85 ${\mu}M$, respectively).
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제안 방법
Contents of total flavonoids in the head and the leaf of the artichoke were estimated following the modified procedures described by Davis [Jo and Jung, 2000] and expressed as mg/g of rutin. A calibration curve was constructed using different concentrations of rutin (400, 200, 100, 50, 25, 12.5, and 6.25 μg/mL) as the standard. The linear regression equation of this curve and the coefficient of determination (R2) were calculated as y = 0.
In this study, the contents of the functional materials such as total phenols and flavonoids from the head and leaf of the artichoke were measured, and their antioxidant activities were determined at varying concentrations of the methanol for commercial use of the artichokes. One compound was isolated from the artichoke, and its structure was determined by spectroscopic methods, analyzed by C18 reverse phase HPLC, and evaluated for radical scavenging activities against DPPH and ABTS.
One compound was isolated from the artichoke, and its structure was determined by spectroscopic methods, analyzed by C18 reverse phase HPLC, and evaluated for radical scavenging activities against DPPH and ABTS. The antioxidant activity of artichokes has been reported by Gebhardt (1997).
이론/모형
Therefore, ABTS and DPPH radicals were chosen to test the antioxidant activities of the isolated compound. For the measurement of the antioxidant activity, the UV/Vis spectrophotometry method was used to detect ABTS and DPPH radicals. Radical scavenging activity of cynarin showed suppressed absorbance of the ABTS and DPPH radicals with EC50 value of 28.
성능/효과
9996. Results of the analysis revealed that artichoke contains 10.15 and 0.67 mg of cynarin in 1 g of the head and leaf, respectively (Fig. 6).
9992. Results showed the contents of total flavonoids were highest at 80~90% methanol solvent in the head, and at 90% methanol solvent in the leaf (Fig. 2).
9 mL ABTS" solution at room temperature for 1 min and the absorbance was measured immediately after 1 min at 734 nm. Results showed the free radical scavenging activity of artichoke was highest at 40-100% methanol solvent in the head and at 70~80% ethanol solvent in the leafe demonstrating that the antioxidant activity was closely related to the total flavonoid contents (Fig. 3).
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