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枸杞属果实中酚类化合物的组成及抗氧化活性

Composition and Antioxidant Activity of Phenolic Compounds in Fruit of the Genus L.

作者信息

Liaudanskas Mindaugas, Noreikienė Irena, Zymonė Kristina, Juodytė Rugilė, Žvikas Vaidotas, Janulis Valdimaras

机构信息

Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukilėlių av. 13, LT-50162 Kaunas, Lithuania.

Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių av. 13, LT-50162 Kaunas, Lithuania.

出版信息

Antioxidants (Basel). 2021 Apr 1;10(4):545. doi: 10.3390/antiox10040545.

DOI:10.3390/antiox10040545
PMID:33915934
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8065802/
Abstract

We investigated the qualitative and quantitative composition of phenolic compounds in the fruit of L. cultivars grown in Lithuania. The highest total content of phenolic compounds (50.13 ± 4.17 mg GAE/g, < 0.05) was determined in fruit samples of L. cultivar "Single Cherry". The highest levels of hydroxycinnamic acid derivatives were determined in fruit samples of Thunb. cultivars "Dart's Defender" and "Adam Chodun". The highest flavonoid content was determined in fruit samples of Thunb. cultivar "Nana" and species. The strongest antioxidant activity evaluated by applying DPPH and FRAP assays was determined in fruit extracts of cultivar "Single Cherry" and cultivar "Adam Chodun". Qualitative and quantitative analysis of phenolic compounds in L. fruit was performed by applying UHPLC. The following phenolic compounds were identified in fruit samples: caffeic acid, chlorogenic acid, quercetin, quercitrin, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, rutin, phloridzin, and kaempferol-3-O-glycoside. A strong correlation was determined between the total amount of phenolic compounds determined in extracts of the fruit samples of L. cultivars and the radical scavenging and reducing activity of their extracts in vitro ( = 0.767 and 0.727, respectively, < 0.05).

摘要

我们研究了立陶宛种植的李属品种果实中酚类化合物的定性和定量组成。在李属品种“单樱”的果实样品中，酚类化合物的总含量最高（50.13±4.17毫克没食子酸当量/克，P<0.05）。在郁李品种“达特卫士”和“亚当·乔敦”的果实样品中，羟基肉桂酸衍生物的含量最高。在郁李品种“娜娜”和李属物种的果实样品中，黄酮类化合物的含量最高。通过DPPH和FRAP分析评估，李属品种“单樱”和郁李品种“亚当·乔敦”的果实提取物具有最强的抗氧化活性。通过超高效液相色谱法对李属果实中的酚类化合物进行了定性和定量分析。在果实样品中鉴定出以下酚类化合物：咖啡酸、绿原酸、槲皮素、槲皮苷、（+）-儿茶素、（-）-表儿茶素、（-）-表儿茶素没食子酸酯、芦丁、根皮苷和山奈酚-3-O-糖苷。李属品种果实样品提取物中测定的酚类化合物总量与其提取物在体外的自由基清除和还原活性之间存在强相关性（分别为r = 0.767和0.727，P<0.05）。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/1fb8906621a5/antioxidants-10-00545-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/44608b12c9e3/antioxidants-10-00545-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/5d262a954b72/antioxidants-10-00545-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/c8cb4bd5f578/antioxidants-10-00545-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/c004c17ee062/antioxidants-10-00545-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/23e959964fa3/antioxidants-10-00545-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/2e8c20f865a6/antioxidants-10-00545-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/d854ad8f21ea/antioxidants-10-00545-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/1fb8906621a5/antioxidants-10-00545-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/44608b12c9e3/antioxidants-10-00545-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/5d262a954b72/antioxidants-10-00545-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/c8cb4bd5f578/antioxidants-10-00545-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/c004c17ee062/antioxidants-10-00545-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/23e959964fa3/antioxidants-10-00545-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/2e8c20f865a6/antioxidants-10-00545-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/d854ad8f21ea/antioxidants-10-00545-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f0c8/8065802/1fb8906621a5/antioxidants-10-00545-g008.jpg

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