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Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.
J Food Sci. 2014 Apr; 79(4):C517-25.JF

Abstract

The free and bound phenolic compounds in 10 common Chinese edible flowers were investigated using reversed phase high-performance liquid chromatography. Their antioxidant capacities were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging activity, oxygen radical absorption capacity (ORAC), ferric reducing antioxidant power (FRAP), and cellular antioxidant activity (CAA). Free factions were more prominent in phenolic content and antioxidant capacity than bound fractions. Paeonia suffruticosa and Flos lonicerae showed the highest total phenolic content (TPC) 235.5 mg chlorogenic acid equivalents/g of dry weight and total flavonoid content 89.38 mg rutin equivalents/g of dry weight. The major phenolic compounds identified were gallic acid, chlorogenic acid, and rutin. P. suffruticosa had the highest antioxidant capacity in the DPPH, ABTS, and ORAC assays, which were 1028, 2065, 990 μmol Trolox equivalents/g of dry weight, respectively, whereas Rosa chinensis had the highest FRAP value (2645 μmol Fe(2+) equivalents /g of dry weight). The P. suffruticosa soluble phenolics had the highest CAA, with the median effective dose (EC50 ) 26.7 and 153 μmol quercetin equivalents/100 g of dry weight in the phosphate buffered saline (PBS) and no PBS wash protocol, respectively. TPC was strongly correlated with antioxidant capacity (R = 0.8443 to 0.9978, P < 0.01), which indicated that phenolics were the major contributors to the antioxidant activity of the selected edible flowers.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Xiong L
Zhejiang Univ., College of Biosystems Engineering and Food Science, Fuli Inst. of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Hangzhou, China.
Yang J
No affiliation info available
Jiang Y
No affiliation info available
Lu B
No affiliation info available
Hu Y
No affiliation info available
Zhou F
No affiliation info available
Mao S
No affiliation info available
Shen C
No affiliation info available

MeSH

AntioxidantsBiphenyl CompoundsChinaChlorogenic AcidFlavonoidsFlowersGallic AcidHumansLoniceraPaeoniaPhenolsPicratesPlant ExtractsPlants, EdibleQuercetinRutinSulfonic Acids

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24621197

Citation

Xiong, Lina, et al. "Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers From China." Journal of Food Science, vol. 79, no. 4, 2014, pp. C517-25.
Xiong L, Yang J, Jiang Y, et al. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China. J Food Sci. 2014;79(4):C517-25.
Xiong, L., Yang, J., Jiang, Y., Lu, B., Hu, Y., Zhou, F., Mao, S., & Shen, C. (2014). Phenolic compounds and antioxidant capacities of 10 common edible flowers from China. Journal of Food Science, 79(4), C517-25. https://doi.org/10.1111/1750-3841.12404
Xiong L, et al. Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers From China. J Food Sci. 2014;79(4):C517-25. PubMed PMID: 24621197.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds and antioxidant capacities of 10 common edible flowers from China. AU - Xiong,Lina, AU - Yang,Jiajia, AU - Jiang,Yirong, AU - Lu,Baiyi, AU - Hu,Yinzhou, AU - Zhou,Fei, AU - Mao,Shuqin, AU - Shen,Canxi, Y1 - 2014/03/12/ PY - 2013/11/4/received PY - 2014/1/20/accepted PY - 2014/3/14/entrez PY - 2014/3/14/pubmed PY - 2015/9/26/medline KW - cellular antioxidant activity KW - edible flowers KW - flavonoids KW - phenolic compounds KW - radical-scavenging activity SP - C517 EP - 25 JF - Journal of food science JO - J Food Sci VL - 79 IS - 4 N2 - The free and bound phenolic compounds in 10 common Chinese edible flowers were investigated using reversed phase high-performance liquid chromatography. Their antioxidant capacities were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging activity, oxygen radical absorption capacity (ORAC), ferric reducing antioxidant power (FRAP), and cellular antioxidant activity (CAA). Free factions were more prominent in phenolic content and antioxidant capacity than bound fractions. Paeonia suffruticosa and Flos lonicerae showed the highest total phenolic content (TPC) 235.5 mg chlorogenic acid equivalents/g of dry weight and total flavonoid content 89.38 mg rutin equivalents/g of dry weight. The major phenolic compounds identified were gallic acid, chlorogenic acid, and rutin. P. suffruticosa had the highest antioxidant capacity in the DPPH, ABTS, and ORAC assays, which were 1028, 2065, 990 μmol Trolox equivalents/g of dry weight, respectively, whereas Rosa chinensis had the highest FRAP value (2645 μmol Fe(2+) equivalents /g of dry weight). The P. suffruticosa soluble phenolics had the highest CAA, with the median effective dose (EC50 ) 26.7 and 153 μmol quercetin equivalents/100 g of dry weight in the phosphate buffered saline (PBS) and no PBS wash protocol, respectively. TPC was strongly correlated with antioxidant capacity (R = 0.8443 to 0.9978, P < 0.01), which indicated that phenolics were the major contributors to the antioxidant activity of the selected edible flowers. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/24621197/Phenolic_compounds_and_antioxidant_capacities_of_10_common_edible_flowers_from_China_ DB - PRIME DP - Unbound Medicine ER -