Phenolic contents and antioxidant activities from different tissues of Baekseohyang (Daphne kiusiana)
The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues including leaves, stems, and roots from baekseohyang ( Daphne kiusiana ). The highest contents of total phenolics (43.59 mg gallic acid equivalent, GAE/g) and flavonoids (15.7...
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| Published in | Food science and biotechnology Vol. 20; no. 3; pp. 695 - 702 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Heidelberg
The Korean Society of Food Science and Technology
01.06.2011
한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 |
| DOI | 10.1007/s10068-011-0098-2 |
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| Abstract | The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues including leaves, stems, and roots from
baekseohyang
(
Daphne kiusiana
). The highest contents of total phenolics (43.59 mg gallic acid equivalent, GAE/g) and flavonoids (15.73 mg rutin equivalents, RE/g) were observed in the 75% methanol extract of leaves. Moreover, this extract had the predominant antioxidant capacity, DPPH (85.91%) and ABTS (92.57%) radical scavenging activities as well as reducing power (7.20%) at a concentration of 5 mg/mL. The highest content of phenolic compounds was also exhibited in this extract with an increasing order in leaves, roots, and stems and their major components were vanillic acid (6.37 mg/g), tannic acid (1.91 mg/g), and
p
-hydroxybenzoic acid (3.96 mg/g). Thus, the strong antioxidant activities of the 75% methanol extract are correlated with high phenolic compound contents. This study suggests that
baekseohyang
leaves may potentially be used as an accessible source of natural antioxidants. |
|---|---|
| AbstractList | The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues including leaves, stems, and roots from
baekseohyang
(
Daphne kiusiana
). The highest contents of total phenolics (43.59 mg gallic acid equivalent, GAE/g) and flavonoids (15.73 mg rutin equivalents, RE/g) were observed in the 75% methanol extract of leaves. Moreover, this extract had the predominant antioxidant capacity, DPPH (85.91%) and ABTS (92.57%) radical scavenging activities as well as reducing power (7.20%) at a concentration of 5 mg/mL. The highest content of phenolic compounds was also exhibited in this extract with an increasing order in leaves, roots, and stems and their major components were vanillic acid (6.37 mg/g), tannic acid (1.91 mg/g), and
p
-hydroxybenzoic acid (3.96 mg/g). Thus, the strong antioxidant activities of the 75% methanol extract are correlated with high phenolic compound contents. This study suggests that
baekseohyang
leaves may potentially be used as an accessible source of natural antioxidants. The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues including leaves, stems, and roots from baekseohyang (Daphne kiusiana). The highest contents of total phenolics (43.59 mg gallic acid equivalent, GAE/g)and flavonoids (15.73 mg rutin equivalents, RE/g) were observed in the 75% methanol extract of leaves. Moreover,this extract had the predominant antioxidant capacity,DPPH (85.91%) and ABTS (92.57%) radical scavenging activities as well as reducing power (7.20%) at a concentration of 5 mg/mL. The highest content of phenolic compounds was also exhibited in this extract with an increasing order in leaves, roots, and stems and their major components were vanillic acid (6.37 mg/g), tannic acid (1.91 mg/g), and p-hydroxybenzoic acid (3.96 mg/g). Thus, the strong antioxidant activities of the 75% methanol extract are correlated with high phenolic compound contents. This study suggests that baekseohyang leaves may potentially be used as an accessible source of natural antioxidants. KCI Citation Count: 21 |
| Author | Seo, Weon Taek Lee, Jin Hwan Lim, Woo Jin Cho, Kye Man |
| Author_xml | – sequence: 1 givenname: Jin Hwan surname: Lee fullname: Lee, Jin Hwan organization: Department of Monitoring and Analysis, NAKDONG River Basin Environmental Office, Ministry of Environment – sequence: 2 givenname: Weon Taek surname: Seo fullname: Seo, Weon Taek organization: Department of Food Science, Gyeongnam National University of Science and Technology – sequence: 3 givenname: Woo Jin surname: Lim fullname: Lim, Woo Jin organization: Department of Food Science, Gyeongnam National University of Science and Technology – sequence: 4 givenname: Kye Man surname: Cho fullname: Cho, Kye Man email: kmcho@gntech.ac.kr organization: Department of Food Science, Gyeongnam National University of Science and Technology |
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| Cites_doi | 10.1016/0002-9343(91)90279-7 10.1021/jf00018a005 10.1021/jf0212136 10.1016/S0308-8146(03)00151-1 10.1016/S0308-8146(03)00294-2 10.1016/j.foodchem.2006.07.034 10.1016/j.foodchem.2004.10.006 10.1038/1811199a0 10.1248/bpb.25.1197 10.1016/S0308-8146(96)00223-3 10.1016/j.foodchem.2003.05.007 10.1016/j.foodchem.2009.07.001 10.1016/j.foodchem.2007.01.047 10.1016/j.foodchem.2006.08.004 10.1016/j.foodchem.2004.04.035 10.1021/np9904509 10.1016/j.jpba.2009.03.018 10.1016/0278-6915(86)90291-7 10.1016/j.foodchem.2005.05.031 10.1016/S0076-6879(99)99037-7 10.1016/j.bmcl.2005.08.099 10.3390/12040759 10.1248/yakushi1947.74.2_192 10.5264/eiyogakuzashi.44.307 10.1016/j.procbio.2005.03.005 10.1016/j.lwt.2006.04.002 |
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| Snippet | The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues including leaves, stems, and roots... |
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| SubjectTerms | Chemistry Chemistry and Materials Science Food Science Nutrition Research Article 식품과학 |
| Title | Phenolic contents and antioxidant activities from different tissues of Baekseohyang (Daphne kiusiana) |
| URI | https://link.springer.com/article/10.1007/s10068-011-0098-2 https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001563387 |
| Volume | 20 |
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| ispartofPNX | Food Science and Biotechnology, 2011, 20(3), , pp.695-702 |
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