Identification of Major Phenolic Compounds of Chinese Water Chestnut and their Antioxidant Activity

Molecules

Yanli You²  Xuewu Duan²  Xiaoyi Wei²  Xinguo Su²  Mouming Zhao¹  Jian Sun²  Neungnapa Ruenroengklin² 

[1] College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640; P. R. China; E-mail:;South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650; P. R. China; E-mail:

关键词: Chinese water chestnut;    phenolic compounds;    antioxidant activity;    reducing power;    free radicals;   

DOI  :  10.3390/12040842

来源: mdpi

【 摘 要 】

Chinese water chestnut (CWC) is one of the most popular foods among Asian people due to its special taste and medical function. Experiments were conducted to test the antioxidant activity and then determine the major phenolic compound components present in CWC. CWC phenolic extract strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α-diphenyl-β-picrylhydrazyl (DPPH) radicals, superoxide anions and hydroxyl radicals, which was superior to ascorbic acid and butylated hydroxytoluene (BHT), two commercial used antioxidants. Furthermore, the CWC extract was found to have a relatively higher reducing power, compared with BHT. The major phenolic compounds present in CWC tissues were extracted, purified and identified by high-performance liquid chromatograph (HPLC) as (–)-gallocatechin gallate, (–)-epicatechin gallate and (+)-catechin gallate. This study suggests that CWC tissues exhibit great potential for antioxidant activity and may be useful for their nutritional and medicinal functions.

【 授权许可】

Unknown   
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