Screening of the phenolic profile and their antioxidative activities of methanol extracts of Myrica rubra fruits, leaves and bark
- 113 Downloads
The phenolic composition in dried Myrica rubra fruits, leaves and bark were investigated for evaluation of its contribution to the antioxidant activity. The fruits, leaves and bark have the abundant phenolic compounds with the total phenolic content of 0.673, 0.276 and 0.136 mg/g (GA equivalents/FW), respectively. Ten phenolic compounds were isolated and identified in methanol extracts of Myrica rubra fruits by GC–MS analysis. Less phenolic compounds were found in leaves and bark than in fruits. However, the leaves and bark contain much higher concentrations of the trans-resveratrol over 100 μg/g than in fruits. The total antioxidant activities against the ·DPPH radical of those three samples were 0.438, 0.184 and 0.092 mg/g (Trolox equivalents/FW), respectively. The quantitative results indicated that a good correlation between the total antioxidant activity, total phenolic contents, and abundance of individual phenolic compound in Myrica rubra plants.
KeywordsMyrica rubra plant parts Phenolic contents Antioxidant activity
The research project was jointly supported by the National Natural Science Foundation of China (21477088) and Natural Science Foundation of Zhejiang Province (LY17B070001).
- 3.E. Middleton, C. Kandaswami, T.C. Theoharides, The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacol. Rev. 52, 673–751 (2000)Google Scholar
- 5.R.M. Alonso-Salces, K. Ndjoko, E.F. Queiroz, J.R. Ioset, K. Hostettmann, L.A. Berrueta, B. Gallo, F. Vicente, On-line characterisation of apple polyphenols by liquid chromatography coupled with mass spectrometry and ultraviolet absorbance detection. J. Chromatogr. A 1046, 89–100 (2004)CrossRefGoogle Scholar
- 18.S. Sun, W. Yao, Antibacterial activity of different extracts from Chinese waxberry fruit. Chin. J. Microecol. 21, 229–231 (2009) (in Chinese)Google Scholar
- 20.Q. Xia, J. Chen, D. Wu, Study on scavenging efficacy of phenols extraction of Myrica rubra leaf. Food Sci. 25, 80–83 (2004)Google Scholar
- 26.C. Wang, Antioxidant study of natural fruits and teas. MS Thesis, University of Massachusetts, Dartmouth, 2002Google Scholar
- 33.S. Ammar, M.M. Contreras, O. Belguith-Hadrich, A. Segura-Carretero, M. Bouaziz, Assessment of the distribution of phenolic compounds and contribution to the antioxidant activity in Tunisian fig leaves, fruits, skins and pulps using mass spectrometry-based analysis. Food Funct. 6, 3663–3677 (2015)CrossRefGoogle Scholar