Antioxidant properties of oleanolic acid from grape peel

作者：Ghafoor Kashif^*

来源：Agro Food Industry Hi-Tech, 2014, 25(2): 54-57.

• Grape peel
• Vitis labrusca
• Oleanolic acid
• ferric reducing power
• lipid peroxidation inhibition
• free radical scavenging

The consumption of grape (Vitis labrusca B.) is associated with various health benefits. It is considered as good source of health benefiting phytochemicals such as phenolic compounds, having antioxidant properties. In this study 429 mg of oleanolic acid was obtained from 50 g of dried grape peel by using silica gel column chromatography. Methanol, ethyl acetate and n-hexane were used as solvents. 1H-NMR, 13C-NMR and EI-MS spectra were used for structure elucidation and identification of purified compound. Oleanolic acid from Vitis labrusca B. peel showed good antioxidant properties such as ferric acid reducing (0.77 FRAP value), lipid peroxidation inhibition (24.66%) and DPPH radical scavenging (85.3%). The antioxidant properties of oleanolic acid were comparable with those of commercial antioxidants.

• 出版日期2014-4