Antioxidant activity-guided fractionation of non-heading Chinese cabbage

MA Jing-fan; LIU Xi-ming; CHEN Xiao-hong

doi:10.13386/j.issn1002-0306.2016.04.017

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (04): 132-137

MA Jing-fan, LIU Xi-ming, CHEN Xiao-hong. Antioxidant activity-guided fractionation of non-heading Chinese cabbage[J]. Science and Technology of Food Industry, 2016, (04): 132-137. doi: 10.13386/j.issn1002-0306.2016.04.017

Citation:

MA Jing-fan, LIU Xi-ming, CHEN Xiao-hong. Antioxidant activity-guided fractionation of non-heading Chinese cabbage[J]. Science and Technology of Food Industry, 2016, (04): 132-137. doi: 10.13386/j.issn1002-0306.2016.04.017

Citation:

PDF( 958 KB)

Antioxidant activity-guided fractionation of non-heading Chinese cabbage

doi: 10.13386/j.issn1002-0306.2016.04.017

School of Life Sciences,Longyan University
Fujian Provincial Key Laboratory of Preventive Veterinary Medicine and Veterinary Biotechnology
School of Art Design,Longyan University

Received Date: 2015-06-12

Abstract

Abstract

This study was carried out to explore the antioxidant activities of five extracts obtained from non-heading Chinese cabbage by using different polarity solvents, including petroleum ether, chloroform, ethyl acetate,n-butyl alcohol and water. The antioxidant activities of the five fractions were evaluated by the scavenging power of four free radicals,namely DPPH·,·OH,O2-· and ABTS+·. The relationship between the antioxidant activity and the content of total phenolics and total flavonoids were also analysed. The results showed that four fractions except water fraction had great antioxidant activity and the content of total phenolics and total flavonoids had a highly significant correlation with the antioxidant activity. The ethyl acetate fraction was the most effective fraction. The EC50 values based on DPPH·,·OH,O2-· and ABTS+· were(0.64±0.05),(1.17±0.12),(1.02±0.15) mg/m L and(0.78±0.07) mg/m L,respectively. The highest contents of total phenolics and total flavonoids were in the ethyl acetate fraction and their contents were(151.32±1.87) mg gallic acid equivalent/g DW and(32.97±0.56) mg rutin equivalent/g DW,respectively. Effect of the ethyl acetate fraction on anti-lipid peroxidation was investigated. The inhibition of the ethyl acetate fraction on hemolysis of mice erythrocytes and lipid perexidation of mice liver homogenate induced by H2O2 were 62.11% and 51.26% when the ethyl acetate fraction concentration was 10 mg/m L. The ethyl acetate fraction of non-heading Chinese cabbage,a strong ability to act as antioxidant,might be considered as a natural source of active compounds.
- non-heading Chinese cabbage,
- antioxidant activity,
- total phenolics,
- total flavonoids,
- lipid peroxidation

FullText(HTML)

References(20)

References

[1]	Circu ML,Aw TY.Reactive oxygen species,cellular redox systems,and apoptosis[J].Free Radic Biol Med,2010,48:749-762.
[2]	Shukla SI,Mehta A,Mehta P,et al.Antioxidant ability and total phenolic content of aqueous leaf extract of stevia rebaudiana bert[J].Exp Toxicol Pathol,2012,64(7):807-811.
[3]	Saito M,Sakagami H,Fujisawa S.Cytotoxicity and apoptosis induction by butylated hydroxyanisole(BHA)and butylated hydroxytoluene(BHT)[J].Anticancer research,2003,23(6C):4693.
[4]	郝慧楠,王倩,侯喜林,等.不结球白菜主要农艺性状的分离分析[J].南京农业大学学报,2010,33(4):8-12.
[5]	Rojo E,Solano R,Sanchez-serrano J J.Interactions between signaling compounds involved in plant defense[J].J Plant Growth Regul,2003,22:82-98.
[6]	侯喜林.不结球白菜育种研究新进展[J].南京农业大学学报,2003,26(4):111-115.
[7]	姜爱莉,孙丽芹,王文,等.四种植物天然抗氧化剂活性初探[J].食品科学,2002,23(6):35-38.
[8]	Ma J F,Hou X L,Xiao D,et al.Cloning and characterization of the Bc Tu R3 gene related to resistance to Turnip Mosaic Virus(Tu MV)from non-heading Chinese cabbage[J].Plant Mol Biol Rep,2010,28:588-596.
[9]	Liu TK,Li Y,Zhang CW,et al.Basic helix-loop-helix transcription factor Bcb HLHpol functions as a positive regulator of pollen development in non-heading Chinese cabbage[J].Funct Integr Genomics,2014,14:731-739.
[10]	Jonathan DGJ,Jeffery LD.The plant immune system[J].Nature,2006,444:323-329.
[11]	Liu S,Sun J,Yu L,et al.Antioxidant activity and phenolic compounds of Holotrichia parallels Motschulsky extracts[J].Food chemistry,2012,134(4):1885-1891.
[12]	Molyneux,Philip.The use of the stable free radical diphenylpicrylhydrazyl(DPPH)for estimating antioxidant activity[J].Songklanakarin J Sci Technol,2004,26(2):211-219.
[13]	Chaieb K,Hajlaoui H,Zmantar T,et al.The chemical composition and biological activity of clove essential oil,Eugenic caryophyllata(Syzigium aromaticum L.Myraceae):a short review[J].Phytotherapy Research,2007,21(6):501-506.
[14]	Halliwell B,Gutteridge JM.Role of free radicals and catalytic metal ions in human disease:an overview[J].Methods Enzymol,1990,186:1-85.
[15]	Saiga A,Tanabe S,Nishimura T.Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment[J].Journal of Agricultural and Food Chemistry,2003,51:3661-3667.
[16]	Kima HJ,Lee KW,Kima MS,et al.Piceatannol attenuates hydrogen-peroxide-and peroxynitrite-induced apoptosis of PC12cells by blocking down-regulation of Bcl-XL and activation of JNK[J].Jurnal of Nutritional Biochemistry,2008,19:459-466.
[17]	Silva JK,Cazarin CBB,Colomeu TC,et al.Antioxidant activity of aqueous extract of passion fruit(Passiflora edulis)leaves:In vitro and in vivo study[J].Food Res Int,2013,53(2):882-890.
[18]	陈留勇.桃水溶性多糖的抗肿瘤作用及清除自由基提高免疫活性的研究[J].食品科学,2004,25(1):167.
[19]	Kaijin Wang,Chongren Yang,Yingjun Zhang.Phenolic antioxidants from Chinense toon[J].Food Chem,2007,101:366-371.
[20]	李人峰,贾冬英,杜雪,等.马齿苋酚类提取物的抗氧化作用研究[J].中国油脂,2010,35(12):41-43.