Antioxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component

作者：Pan, Yingming^*; He, Chunhuan; Wang, Hengshan; Ji, Xiaowen; Wang, Kai; Liu, Peizhen

来源：Food Chemistry, 2010, 121(2): 497-502.

DOI：10.1016/j.foodchem.2009.12.072

• Buddleia officinalis
• Luteolin
• Antioxidant activity
• Total phenolic
• Total flavonoids content

Buddleia officinalis Maxim, commonly used as rice dye for festivals, was extracted with ethanol using microwave-assisted extraction and Soxhlet extraction. The antioxidant activities of microwave-assisted extract of B. officialis (MEB) and Soxhlet extract of B. officianils (SEB) at the optimum extraction conditions were evaluated and compared with synthetic antioxidant butylated hydroxytoluene (BHT) employing DPPH free radical assay, ABTS assay, total antioxidant activity and reducing power. MEB and SEB had stronger antioxidant activities than BUT in all assays except reducing power, and the effects decreased as follows: MEB > SEB > BHT. The total phenolic contents of MEB and SEB reached 113.56 mg/g and 100.94 mg/g dry weight of extract, respectively, expressed as pyrocatechol equivalents, while the total flavonoids contents were 75.33 mg/g and 62.56 mg/g dry weight of extract, respectively, expressed as catechin equivalents (P < 0.05). Higher phenolic and flavonoids compounds may be major contributors to their higher antioxidant activities. Following activity-oriented separation, luteolin was isolated as an active principle, which exhibited excellent free radical scavenging activities with DPPH IC(50) 3.09 mu g/ml and ABTS IC(50) 2.20 mu g/ml.

• 出版日期2010-7-15
• 单位广西师范大学