Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its application

卷:227

Zhao, Yue ; Wang, Ying ; Jiang, Zi-Tao ; Li, Rong

Tianjin Univ Commerce

关键词: Polyphenol compounds;    Vitamin C (Vc);    Free radicals;    Structure-activity relationships;    Cichorium endivia L. seeds;   

DOI  :  10.1016/j.foodchem.2017.01.085

学科分类：食品科学和技术

【 摘 要 】

An off-line high performance liquid chromatography (HPLC) coupled with chemical methods has been developed to evaluate antioxidant activity of 11 standard polyphenol compounds (SPCs) and vitamin C (Vc) in terms of radical scavenging abilities. The structure-activity relationships of each SPC were also discussed. SPCs showed different abilities in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH.), 2,2'-azi nobis-3-ethyl-benzthiazoline-6-sulphonate (ABTS(+center dot)) and hydroxyl (OH) free radicals. Among SPCs, quercetin and kaempferol, as typical flavonoids, displayed the greatest radical-scavenging activities and even exhibited higher activity in (OH)-O-center dot radical removal ability than that of Vc. Furthermore, the proposed method was also applied to screening polyphenolic antioxidant components from Cichorium endivia L. (C endivia) seed extract. The results indicated that cynarin in the extract was a more active compound to scavenge DPPH center dot and ABTS(+center dot) radicals than chlorogenic acid, while chlorogenic add had stronger capacity in scavenging (OH)-O-center dot free radicals. (C) 2017 Elsevier Ltd. All rights reserved.