Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah)

作者：Chua Lee Suan^*; Latiff Norliza Abdul; Lee Sze Yean; Lee Chew Tin; Sarmidi Mohamad Roji; Aziz Ramlan Abdul

来源：Food Chemistry, 2011, 127(3): 1186-1192.

DOI：10.1016/j.foodchem.2011.01.122

• Labisia pumila
• Flavonols
• Flavanols
• Phenolic acids
• UPLC-ESI-MS/MS

Both total phenolic content (TPC) and total flavonoid content (TFC) of Labisia pumila extracts were determined spectrophotometrically. L pumila leaves extracted in 60% methanol (MeOH) were fractionated on C18 cartridge and the antioxidant property of each fraction was determined by measuring free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity. The 40% MeOH fraction exhibited the highest scavenging activity. Nine flavonols (quercetin, myricetin and kaempferol), two flavanols (catechin and epigallocatechin) and nine phenolic acids were identified from this active fraction by UPLC-ESI-MS/MS, and confirmed by comparison with the mass spectra of standard aglycones, theoretical fragments generated from MS Fragmenter software, and literature values.

• 出版日期2011-8-1