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*

*此作品的通信作者

研究成果: Article同行評審

43 引文 斯高帕斯(Scopus)

摘要

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.

原文English
頁(從 - 到)284-291
頁數8
期刊Food Chemistry
215
DOIs
出版狀態Published - 15 1月 2017

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