Kosar Müberra, Küpeli Esra, Malyer Hulusi, Uylaser Vildan, Türkben Cihat, Baser K Hüsnü Can
Faculty of Pharmacy, Department of Pharmacognosy, Anadolu University, 26470 Eskisehir, Turkey.
J Agric Food Chem. 2007 May 30;55(11):4596-603. doi: 10.1021/jf070130s. Epub 2007 May 9.
Leaves of Vitis vinifera (Fam. Vitaceae) cv. 'Sultani Cekirdeksiz' cultivated in Manisa-Alasehir in western Turkey, were processed with or without brine. Fresh, brined, and nonbrined leaves (after being subjected to 3 months of fermentation) were sampled and extracted with distilled water under reflux. Antioxidant, anti-inflammatory, and anti-nociceptive activities of the water extracts were investigated using in vitro and in vivo methods. Free radical scavenging activity (1,1-diphenyl-2-picrylhydrazyl, DPPH* assay), iron(III) reductive activity (reducing power activity assay), capacity of inhibition of linoleic acid peroxidation (ferric thiocyanate and thiobarbituric acid method), anti-nociceptive activity (p-benzoquinone-induced abdominal constriction test), and anti-inflammatory activity (carrageenan-induced hind paw edema model) were used to determine biological activities of the extracts. In addition, the contents of total phenolics, flavonoids, and flavonols in the extracts were determined by spectrophotometrical methods. Results were compared with those of ascorbic acid, butylated hydroxytoluene, and gallic acid as reference antioxidants. The extracts of fresh, brined, and nonbrined leaves showed almost the same activity in all antioxidant assays. These extracts inhibited the oxidation of linoleic acid to the same extent as BHT. Compositions of the extracts were analyzed by a reverse phase HPLC-PDA method. The occurrence of hydroxycinnamic acids (e.g., caffeic acid) and flavonoids (e.g., quercetin) was verified in the extracts. The content of total flavonoids as well as quercetin was increased by fermentation.
在土耳其西部马尼萨-阿拉谢希尔种植的酿酒葡萄（葡萄科）品种“Sultani Cekirdeksiz”的叶子，经过或不经过盐水处理。对新鲜、盐水处理和未盐水处理的叶子（经过3个月发酵后）进行采样，并在回流条件下用蒸馏水提取。使用体外和体内方法研究了水提取物的抗氧化、抗炎和抗伤害感受活性。通过自由基清除活性（1,1-二苯基-2-苦基肼，DPPH* 测定法）、铁（III）还原活性（还原能力活性测定法）、抑制亚油酸过氧化的能力（硫氰酸铁和硫代巴比妥酸法）、抗伤害感受活性（对苯醌诱导的腹部收缩试验）和抗炎活性（角叉菜胶诱导的后爪水肿模型）来确定提取物的生物活性。此外，通过分光光度法测定提取物中总酚、黄酮和黄酮醇的含量。将结果与作为参考抗氧化剂的抗坏血酸、丁基羟基甲苯和没食子酸的结果进行比较。新鲜、盐水处理和未盐水处理的叶子提取物在所有抗氧化测定中表现出几乎相同的活性。这些提取物抑制亚油酸氧化的程度与丁基羟基甲苯相同。通过反相HPLC-PDA方法分析提取物的成分。在提取物中证实了羟基肉桂酸（如咖啡酸）和黄酮（如槲皮素）的存在。发酵使总黄酮以及槲皮素的含量增加。
