Identification and quantification of antioxidants in Fructus lycii

作者：Le Kim; Chiu Francis; Ng Ken^*

来源：Food Chemistry, 2007, 105(1): 353-363.

DOI：10.1016/j.foodchem.2006.11.063

• Fructus lycii
• Lycium barbarum
• antioxidant activity
• TEAC
• APTS
• reducing capacity
• iron chelating activity
• flavonols
• kaempferol
• quercetin
• myricetin

Fructus lycii was extracted with 95% ethanol and the flavonoid content was determined to be 1.56 mg quercetin-equivalents/g extract. The following antioxidative activities were determined in the extract: (a) radical-scavenging activity (80 mu mol trolox equivalent antioxidant capacity/g), measured by its ability to scavenge 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical, (b) reducing capacity (301 mu mol trolox equivalent reducing capacity/g), measured by its ability to directly donate an electron in the reduction of Fe(III) to Fe(II), and (c) chelating activity (2.5 mu mol ethylenediamine-tetraaceticacid equivalents/g), measured by its ability to remove Fe(II) ion from complexation with ferrozine. Three flavonol species in the extract were identified and quantitated by reversed-phase HPLC and their structures confirmed by electrospray ionization-mass spectroscopy: kaempferol (135 mu g/g), quercetin (296 mu g/g) and myricetin (247 mu g/g). These results showed that E lycii contains substantial amounts of the three antioxidative activities and is rich in flavonoids. The three flavonols accounted for 43% of total flavonoid content.

• 出版日期2007