Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra (MAXIM.) HARA and identification of the major compound

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• 作者：Lianzhu Lin ; Chun Cui ; Lingrong Wen ; Bao Yang ; Wei Luo ; Mouming Zhao
• 关键词：Rabdosia serra ; Stem and leaf ; In vitro antioxidant capacity ; HPLC ; Rosmarinic acid
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：1 May 2011
• 年：2011
• 卷：126
• 期：1
• 页码：54-59
• 全文大小：342 K

文摘

The leaf and stem of Rabdosia serra were extracted by different solvents in this work. The results indicated that 60 % ethanol was the most suitable solvent for efficiently extracting antioxidants with strong free radical-scavenging capacity and ferrous ion chelating capacity. The butanol and 60 % ethanol extracts of stem, methanol and 60 % ethanol extracts of leaf were analysed by HPLC–PDA. A similar chemical composition was observed for these stem and leaf extracts. The major compound was obtained by column chromatography and identified by mass spectrometry and nuclear magnetic resonance spectroscopy, which was confirmed to be rosmarinic acid. The contents of rosmarinic acid were in a descending order: butanol extract of stem > 60 % ethanol extract of leaf > 60 % ethanol extract of stem > methanol extract of leaf.