Antioxidant activity and chemical constituents of essential oil and extracts of Rhizoma Homalomenae

• Published in: Food chemistry Vol. 125; no. 2; pp. 456 - 463
• Main Authors: Zeng, Ling-Bin, Zhang, Zhong-Rong, Luo, Zhu-Hua, Zhu, Ji-Xiao
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.03.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Antioxidant activity; Aroma and flavouring agent industries; Biological and medical sciences; chemical analysis; chemical constituents of plants; Essential oil; essential oils; Food industries; free radical scavengers; functional foods; Fundamental and applied biological sciences. Psychology; GC–MS; Homalomena; Homalomena occulta; HPLC; LC–MS/MS; medicinal plants; novel foods; phenolic compounds; plant extracts; reactive oxygen species; Rhizoma Homalomenae; rhizomes; Homalomena occulta; GC–MS; Rhizoma Homalomenae; Antioxidant activity; Essential oil; LC–MS/MS; HPLC; GC-MS; LC-MS/MS; HPLC chromatography; Liquid chromatography; Extract; Antioxidant; Constituent

Antioxidant activity and composition of essential oil and extracts of Rhizoma Homalomenae were determined. The extracts, especially the ethyl acetate extract (QJ4 fraction) of the aqueous residue after oil distillation, had considerable antioxidant potency which was significantly associated with the...