Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times

Shih Chuan Liu, Jau Tien Lin, Chao Chin Hu, Bo Yan Shen, Ting Yo Chen, Ya Ling Chang, Chia Huing Shih, Deng Jye Yang*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

41 Scopus citations

Abstract

Antioxidant components and properties (assayed by scavenging DPPH radicals, TEAC, reducing power, and inhibiting Cu2+-induced human LDL oxidation) of leaves and stems from three inbred varieties of Lycium chinense Miller, namely ML01, ML02 and ML02-TY, harvested from January to April were studied. Their flavonoid and phenolic acid compositions were also analyzed by HPLC. For each variety, the leaves and stems collected in higher temperature month had higher contents of total phenol, total flavonoid and condensed tannin. Contents of these components in the samples collected in different months were in the order: April (22.3 °C) > March (18.0 °C) > January (15.6 °C) > February (15.4 °C). Antioxidant activities of the leaves and stems for all assays also showed similar trends. The samples from different varieties collected in the same month also possessed different phenolic compositions and contents and antioxidant activities. Their antioxidant activities were significantly correlated with flavonoid and phenolic contents.

Original languageEnglish
Pages (from-to)284-291
Number of pages8
JournalFood Chemistry
Volume215
DOIs
StatePublished - 15 Jan 2017

Keywords

  • Antioxidant activity
  • Harvest time
  • Lycium chinense Miller
  • Phenolic composition

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