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Isolation and characterization of phenolic compound from Allium hookeri root for potential use as antioxidant in foods

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Abstract

This study was carried out to identify phenolic compounds with antioxidant activity from Allium hookeri root (AHR). A methanol extract of AHR was sequentially fractionated and separated based on solvent polarity (methylene chloride, ethyl acetate, and n-butanol) using column chromatography (Sephadex LH-20 and Kiesel gel 60). The antioxidant activity of AHR was investigated by assessing the 1,1-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA), superoxide quenching activity (SQA), and superoxide radical scavenging activity (SRSA) of the isolated fractions. Based on the DPPH RSA results and yield of each fraction, the n-butanol fraction (8.4-85.2% and 3.9%) was selected for further analysis. There was no significant difference between the EC50 value for SRSA of compound 1 purified from the n-butanol fraction and ascorbic acid. We identified compound 1 using mass spectrometry (MS) and nuclear magnetic resonance (NMR) as ferulic acid-4-O-β-Dglucopyranoside (FAG). Thus, this is the first report of a FAG isolated from AHR.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Hyun-Il Jun, Hana Jang & Young-Soo Kim

  2. Chemical Safety Division, Agro-Material Safety Evaluation Division, National Institute of Agricultural Science, Rural Development Administration, Wanju, Jeonbuk, 565-851, Korea

    Dalrae Ahn

  3. College of Pharmacy, Woosuk University, Wanju, Jeonbuk, 565-701, Korea

    Dae Keun Kim

  4. Center For Healthcare Technology Development, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Jae-Heon Yang

  5. Division of Biotechnology and Advanced Institute of Environment and Bioscience, Chonbuk National University, Iksan, Jeonbuk, 570-752, Korea

    Bong-Sik Yun

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  1. Hyun-Il Jun
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  2. Hana Jang
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  7. Young-Soo Kim
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Correspondence to Young-Soo Kim.

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Jun, HI., Jang, H., Ahn, D. et al. Isolation and characterization of phenolic compound from Allium hookeri root for potential use as antioxidant in foods. Food Sci Biotechnol 24, 2031–2034 (2015). https://doi.org/10.1007/s10068-015-0269-7

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  • DOI: https://doi.org/10.1007/s10068-015-0269-7

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