Japanese Quince Chaenomeles Japonica (Thunb.) Lindl. ex Spach Leaves a New Source of Antioxidants for Food

International Journal of Food Properties

Mindaugas Liaudanskas¹  Dalija Seglina²  Ieva Urbanaviciute³  Pranas Viskelis³ 

[1] Institute of Pharmaceutical Technologies of the Faculty of Pharmacy of Lithuanian University of Health Sciences;Latvia University of Agriculture;Lithuanian Research Centre for Agriculture and Forestry;

关键词: quince leaves;    antioxidant activity;    polyphenol;    chlorogenic acid;    ursolic acid;   

DOI  :  10.1080/10942912.2019.1609984

来源: DOAJ

【 摘 要 】

Japanese quince (Chaenomeles japonica (Thunb.)) is a very important ornamental plant that is rich in many biochemical compounds such as antioxidants and secondary metabolites that have positive effects on human health. The aim of the study was to evaluate the biochemical compounds in the leaves of three Japanese quince (Chaenomeles japonica (Thunb.)) Lindl. ex Spach cultivars (ʻRasaʼ, ʻDariusʼ and ʻRondoʼ). The results showed that the leaves of Japanese quince have strong antiradical activity (1091 ± 22–1135 ± 15 µmol TE/g) in the CUPRAC reaction system. The analysis by the HPLC method revealed that the major polyphenol group in Japanese quince cultivars leaves was phenolic acids and the most common polyphenol compound is chlorogenic acid (11.2– 52.4 mg/g DW). The most common triterpene is ursolic acid (3.7– 6.8 mg/g DW). Japanese quince leaf powder can be used as a food or beverage additive and enriches our diet with compounds with strong antioxidant activity.

【 授权许可】

Unknown