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Polish journal of food and nutrition sciences, v.67 no.4, 2017년, pp.317 - 326
Li, Hong-Ling (College of Food Science and Technology , Nanjing Agricultural University , Nanjing , China) , Chai, Zhi (College of Food Science and Technology , Nanjing Agricultural University , Nanjing , China) , Shen, Garry X. (Departments of Internal Medicine and Human Nutritional Sciences , University of Manitoba , Winnipeg , MB, R3E 3P4 , Canada) , Li, Chun-Yang
AbstractThis study evaluated the antioxidant activity of ethanol extracts ofOsmanthus fragrans(Thunb.) Lour. flowers (EOF) and identified phenolic compounds in EOF using liquid chromatography-mass spectrometry. Nine compounds, 3-O-caffeoylquinic acid, caffeic acid 4-O-glucoside, salidroside, 5-O-coumaroylquinic acid, 4-O-coumaroylquinic acid, acteoside, ligustroside, fucosterol and arjunolic acid were identified. To our knowledge, caffeic acid 4-O-glucoside, 5-O-coumaroylquinic acid and 4-O-coumaroylquinic acid have not been detected in EOF.In vitroantioxidant activity analysis demonstrated that EOF possessed strong DPPH and ABTS radicals scavenging activity with EC50values at 0.26±0.06 mg/mL and 0.36±0.01 mg/mL, respectively, and reducing power with Ab0.5value at 13.04±0.16μg/mL. The value of oxygen radical absorbance capacity (ORAC) was 333.23±13.39μmol Trolox/g. Antioxidant activity assay in human umbilical vein endothelial cells (HUVEC) showed that the activity of superoxide dismutase (SOD) was significantly improved and the reactive oxygen species (ROS) was removed effectively from cells when treated with EOF of 300~3000μg/L.
Phenolic antioxidants isolated from the flowers ofOsmanthus fragrans Hung 10724 Molecules 17 2012 10.3390/molecules170910724
Ethylcholesta dien dione fromOsmanthus fragransvar aurantiacusflowers inhibits the growth of human colon cancer cell line Lee 4 Soc Appl Bi 14 2011
irk Isoflavones and their conjugates in soy foods : extraction conditions and analysis by HPLC - ES - MS spectrometry Barnes 2466 Agric Food Chem 1994 10.1021/jf00047a019
Floral scent ofOsmanthus fragransdiscourages foraging behavior of cabbage butterfly rapae Omura 655 Chem Ecol 22 2000 10.1023/A:1005424121044
Total phenolic contents and antioxidant capacities of edible and wild flowers Foods Li 319 17 2014
Re Rice Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Pellegrini 1231 Biol Med 26 1999
Total phenolic contents and antioxidant capacities of edible and wild flowers Foods Li 319 17 2014
and free radical scavenging effects ofOsmanthus fragrans Lee 819 Biomed Sci 15 2007 10.1007/s11373-007-9179-x
de Liquid chromatography with atmospheric pressure chemical ionization and electrospray ionization mass spectrometry of flavonoids with triple - quadrupole and ion - trap instruments Rijke 984 Chromatogr 2003
Phenolic acids in caryopses of two cultivars of wheat rye and triticale that display different resistance to pre - harvest sprouting Weidner 210 Eur Food Res Technol 30 1999
selectively inhibits TNF - alpha - activated but not expression by upregulation of PPAR - gamma in human endothelial cells Mu 1 Physiol Pharmacol 15 2011
Effects of the interaction of tannins with co - existing substances VI i Effects of tannins and related polyphenols on superoxide anion radical on diphenyl picrylhydrazyl Hatano 37 Chem Pharm Bull 1989
Antioxidant activity and phytochemical composition ofOsmanthus fragrans pulps Ouyang 2015 24
den Internal glucose residue loss in protonatedO - diglycosyl flavonoids upon low - energy collision - induced dissociation Mass Spectrom Ma 136 Am Soc 20 2000
compounds carotenoids and antioxidant activity of three tropical fruits Mertz 381 Food Compos Anal 21 2009 10.1016/j.jfca.2008.06.008
Influence of processing and storage on the phenolic composition of Thompson seedless grape juice Spanos 1565 Agric Food Chem 27 1990 10.1021/jf00097a030
Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean vulgarisL varieties Pol Orak 253 Food Nutr Sci 23 2016
Identification and determination of flavonoids in buckwheat esculentumMoench by high - performance liquid chromatography with electrospray ionisation mass spectrometry and photodiode array ultraviolet detection Tian 251 Anal 28 2002
Antioxidant activity of extracts ofMallotus philippinensisfruit and bark Arfan 1 Food Lipids 14 2007 10.1111/j.1745-4522.2007.00086.x
Evaluation of antioxidant activities of extracts from Chinese edible flowers Zeng 315 19 2014
Resistant hypertension diagnosis evaluation treatment scientific statement from the American Heart Association Professional Education Committee of the Council for High Blood Pressure Research Calhoun 1403 Hypertension 2008 10.1161/HYPERTENSIONAHA.108.189141
Mouse assay a nonradioactive tool for assessment of the cholestatic potential of drugs Rajnai 10 Biomol Screen 12 2009
Lifestyle modifications for patients with hypertension quiz Lenz Am Pharm Assoc 16 2008
Effects of the interaction of tannins with co - existing substances VI i Effects of tannins and related polyphenols on superoxide anion radical on diphenyl picrylhydrazyl Hatano 37 Chem Pharm Bull 1989
Ethylcholesta dien dione fromOsmanthus fragransvar aurantiacusflowers inhibits the growth of human colon cancer cell line Lee 4 Soc Appl Bi 14 2011
Identification of the phenolic components of chrysanthemum flower Chrysanthemum morifoliumRamat Lin 120 Food Chem 18 2010
Chemical structures of constituents from the flowers ofOsmanthus fragransvar aurantiacus Liu 2015 Nat Med 19
compounds carotenoids and antioxidant activity of three tropical fruits Mertz 381 Food Compos Anal 21 2009 10.1016/j.jfca.2008.06.008
Antioxidant activity and phytochemical composition ofOsmanthus fragrans pulps Ouyang 2015 24
acid induces apoptosis in human ovarian adenocarcinoma cells through the mitochondrial - mediated intrinsic and death receptor - induced extrinsic pathways Yoo 386 2013
Hierarchical scheme for MSnidentification of chlorogenic acids Clifford 2900 Agric Food Chem 2003 10.1021/jf026187q
Antioxidant activity and melanogenesis inhibitory effect of the acetonic extract ofOsmanthus fragrans potential natural and functional food flavor additive Wu 1513 Food Sci Technol 31 2009
Chemical structures of constituents from the flowers ofOsmanthus fragransvar aurantiacus Liu 2015 Nat Med 19
Evaluation of antioxidant activities of extracts from Chinese edible flowers Zeng 315 19 2014
Hierarchical scheme for MSnidentification of chlorogenic acids Clifford 2900 Agric Food Chem 2003 10.1021/jf026187q
Studies on products of browning reactions : antioxidative activities of products of browning reaction prepared from glucosamine in Japanese abstract Oyaizu 307 English 25 1986
Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean vulgarisL varieties Pol Orak 253 Food Nutr Sci 23 2016
de Liquid chromatography with atmospheric pressure chemical ionization and electrospray ionization mass spectrometry of flavonoids with triple - quadrupole and ion - trap instruments Rijke 984 Chromatogr 2003
Studies on products of browning reactions : antioxidative activities of products of browning reaction prepared from glucosamine in Japanese abstract Oyaizu 307 English 25 1986
Antioxidant activity and melanogenesis inhibitory effect of the acetonic extract ofOsmanthus fragrans potential natural and functional food flavor additive Wu 1513 Food Sci Technol 31 2009
acid induces apoptosis in human ovarian adenocarcinoma cells through the mitochondrial - mediated intrinsic and death receptor - induced extrinsic pathways Yoo 386 2013
Re Rice Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Pellegrini 1231 Biol Med 26 1999
Identification and determination of flavonoids in buckwheat esculentumMoench by high - performance liquid chromatography with electrospray ionisation mass spectrometry and photodiode array ultraviolet detection Tian 251 Anal 28 2002
Mouse assay a nonradioactive tool for assessment of the cholestatic potential of drugs Rajnai 10 Biomol Screen 12 2009
Variations in the components ofOsmanthus fragransLour essential oil at different stages of flowering Wang 114 Food Chem 29 2009
Lifestyle modifications for patients with hypertension quiz Lenz Am Pharm Assoc 16 2008
Antioxidant activity of extracts ofMallotus philippinensisfruit and bark Arfan 1 Food Lipids 14 2007 10.1111/j.1745-4522.2007.00086.x
irk Isoflavones and their conjugates in soy foods : extraction conditions and analysis by HPLC - ES - MS spectrometry Barnes 2466 Agric Food Chem 1994 10.1021/jf00047a019
selectively inhibits TNF - alpha - activated but not expression by upregulation of PPAR - gamma in human endothelial cells Mu 1 Physiol Pharmacol 15 2011
Chemical constituents ofOsmanthus fragransfruits in Chinese abstract Yin 4329 English 2013
Floral scent ofOsmanthus fragransdiscourages foraging behavior of cabbage butterfly rapae Omura 655 Chem Ecol 22 2000 10.1023/A:1005424121044
and free radical scavenging effects ofOsmanthus fragrans Lee 819 Biomed Sci 15 2007 10.1007/s11373-007-9179-x
Chemical constituents ofOsmanthus fragransfruits in Chinese abstract Yin 4329 English 2013
Influence of processing and storage on the phenolic composition of Thompson seedless grape juice Spanos 1565 Agric Food Chem 27 1990 10.1021/jf00097a030
Phenolic antioxidants isolated from the flowers ofOsmanthus fragrans Hung 10724 Molecules 17 2012 10.3390/molecules170910724
Identification of the phenolic components of chrysanthemum flower Chrysanthemum morifoliumRamat Lin 120 Food Chem 18 2010
den Internal glucose residue loss in protonatedO - diglycosyl flavonoids upon low - energy collision - induced dissociation Mass Spectrom Ma 136 Am Soc 20 2000
Resistant hypertension diagnosis evaluation treatment scientific statement from the American Heart Association Professional Education Committee of the Council for High Blood Pressure Research Calhoun 1403 Hypertension 2008 10.1161/HYPERTENSIONAHA.108.189141
Variations in the components ofOsmanthus fragransLour essential oil at different stages of flowering Wang 114 Food Chem 29 2009
Phenolic acids in caryopses of two cultivars of wheat rye and triticale that display different resistance to pre - harvest sprouting Weidner 210 Eur Food Res Technol 30 1999
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