Antioxidative activities of volatile and non‐volatile extracts of Schisandra chinensis Baill fruit

• Published in: Flavour and fragrance journal Vol. 35; no. 4; pp. 435 - 442
• Main Authors: Park, Min‐Seon, Park, Min‐Sun, Lee, Kwang‐Geun
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.07.2020
• Subjects: Acetic acid; Aldehydes; antioxidative activity; Assaying; Bornyl acetate; Carboxylic acids; Fruits; Lipids; Malondialdehyde; natural antioxidante; Schisandra chinensis; Schisandra chinensis Baill fruit; Steam; Terpenes; Volatile compounds
• ISSN: 0882-5734; 1099-1026
• DOI: 10.1002/ffj.3582

In this study, the antioxidative activity of volatile and non‐volatile extracts from Schisandra chinensis Baill fruit was evaluated. The antioxidative activity of the sample was measured via aldehyde/carboxylic acid assay, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, and lipid/malonaldehyde assay. The sample was steam distilled under reduced pressure for extracting out the volatile components. The volatile extract was fractionated into seven fractions. The non‐volatile compounds were extracted using methanol. The antioxidative activities of 500 μg/mL of non‐volatile extract were estimated to be 76.80% by DPPH assay and 85.55% by lipid/malonaldehyde assay. Aldehyde/carboxylic acid assay revealed that fractions ⅰ and ⅱ of the volatile extract exhibited the most potent and dose‐dependent antioxidative activity. Terpenes in the volatile extract including α‐ylangene (733.512 μg/g), β‐elemene (145.690 μg/g), and bornyl acetate (321.825 μg/g) were found to contribute to the antioxidative activity. Antioxidant activity of Schisandra chinensis Baill.