Antioxidant activity of three components of wheat leaves: ferulic acid, flavonoids and ascorbic acid

作者：Zhang, Zhi-Qing^*; Xiang, Jian-Jun; Zhou, Li-Ming

来源：Journal of Food Science and Technology-Mysore, 2015, 52(11): 7297-7304.

DOI：10.1007/s13197-015-1805-4

• Wheat leaves
• Antioxidant
• ABTS test
• DPPH test
• Ferulic acid
• Total flavonoids
• Ascorbic acid
• Antioxidant activity

Recent studies have shown that wheat leaves are sources of natural antioxidant substances. In this study, the content of three antioxidants (ascorbic acid, total flavonoids and ferulic acid) and antioxidant activities of wheat leaf extracts were evaluated using 2,2-diphenyl-beta-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assays. The interaction activities among different antioxidants were analyzed by factorial and path analyses. Wheat leaves were extracted with solvents of different polarities. The ABTS test showed that the ethanol extract had the highest antioxidant activity. There were highly significant linear correlations between antioxidant capacities of the investigated wheat leaves and their ascorbic acid, ferulic acid and flavonoid contents. Total flavonoids and ascorbic acid were major contributors to total antioxidant capacity in wheat leaves.

• 出版日期2015-11
• 单位四川农业大学