Identification, characterisation, and quantification of phenolic compounds in the antioxidant activity-containing fraction from the seeds of Korean perilla (Perilla frutescens) cultivars

• Published in: Food chemistry Vol. 136; no. 2; pp. 843 - 852
• Main Authors: Lee, Jin Hwan, Park, Ki Hun, Lee, Myoung-Hee, Kim, Hyun-Tae, Seo, Woo Duck, Kim, Jun Young, Baek, In-Youl, Jang, Dae Sik, Ha, Tae Joung
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.01.2013; Elsevier
• Subjects: Antioxidant activity; Antioxidants - chemistry; Biological and medical sciences; Cultivar; Food industries; Fundamental and applied biological sciences. Psychology; NMR; Perilla frutescens - chemistry; Perilla seed; Phenolic compound; Phenols - chemistry; Plant Extracts - chemistry; Republic of Korea; Seeds - chemistry; UPLC-PDA-ESI/MS; Republic of Korea; NMR; Phenolic compound; UPLC-PDA-ESI/MS; Antioxidant activity; Perilla seed; Cultivar; Seeds; Phenols; Identification; Antioxidant; Mass spectrometry; Quantitative analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.08.057

► The 80% methanol extract of perilla seeds exhibited strong antioxidant properties. ► Nine phenolic compounds were characterised for the first time in perilla seeds. ► Rosmarinic acid derivatives were the predominant components in perilla seeds. ► Individual and total phenolic contents were remarkable differences in each cultivar. ► Antioxidant effect of perilla seeds was correlated with phenolic compound content. The present research was the first to investigate phenolic compound profiles and antioxidant properties in the seeds of various perilla (Perilla frutescens) cultivars. The 80% methanol extract (50μg/ml) of this species showed potent antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals. Phenolic compounds were characterised by nuclear magnetic resonance (NMR) spectroscopy, and ultra performance liquid chromatography with photodiode array detector and electrospray ionisation/mass (UPLC-PDA-ESI/MS) analysis. Nine compounds were elucidated as caffeic acid-3-O-glucoside (1), caffeic acid (2), luteolin-7-O-glucoside (3), apigenin-7-O-glucoside (4), rosmarinic acid-3-O-glucoside (5), rosmarinic acid (6), luteolin (7), apigenin (8), and chrysoeriol (9). The individual and total phenolic contents were remarkably different, especially rosmarinic acid-3-O-glucoside (5) and rosmarinic acid (6) which were the predominant compounds (>95%) in all perilla cultivars. Additionally, Yeupsil cultivar exhibited the highest phenolic content (5029.0μg/g) and antioxidant activity, whereas the lowest was shown by Dasil (2138.7μg/g). Therefore, these results suggest that antioxidant effects of perilla seeds are correlated with phenolic contents.