Comparison and Characterization of the Antioxidant Potential of 3 Wild Grapes-Vitis thunbergii,V. flexuosa, andV. kelungeusis

Yu Tang Tung, Kai Chung Cheng, Shang Tse Ho, Yong Long Chen, Tung Lin Wu, Ke Chang Hung, Jyh Horng Wu

研究成果: 雜誌貢獻文章同行評審

18 引文 斯高帕斯(Scopus)

摘要

This study considers a laboratory examination of the antioxidant performance of methanolic extracts from the leaves and stems of 3 common wild grapes (Vitis thunbergii,V. flexuosa, andV. kelungeusis) by variousin vitromethods. It also seeks to identify the specific antioxidant constituent. Results revealed that, of these specimens, stem extracts ofV. thunbergiiexhibited good 1,1-diphenyl-2-picrylhydrazyl radical-scavenging and superoxide radical-scavenging performance and ferrous ion-chelating ability, as well as the highest total phenolic content (179.5 mg of GAE/g). The principal antioxidant, (+)-lyoniresinol-2a-O-β-d-glucopyranoside, was isolated from the stem extracts ofV. thunbergiiand identified. Removal of this compound from the extracts caused an approximate 2- to 5-fold decrease in antioxidant performance. This showed that (+)-lyoniresinol-2a-O-β-d-glucopyranoside is the primary antioxidant in wild grapes. Results also indicated that the antioxidant performance of (+)-lyoniresinol-2a-O-β-d-glucopyranoside was stronger than its lignan aglycone, (+)-lyoniresinol.
原文英語
期刊Journal of Food Science
76
發行號5
DOIs
出版狀態已發佈 - 六月 1 2011
對外發佈Yes

ASJC Scopus subject areas

  • Food Science

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