Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 843-852Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.08.057
Keywords
Perilla seed; Phenolic compound; UPLC-PDA-ESI/MS; NMR; Antioxidant activity; Cultivar
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The present research was the first to investigate phenolic compound profiles and antioxidant properties in the seeds of various perilla (Perilla frutescens) cultivars. The 80% methanol extract (50 mu g/ml) of this species showed potent antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals. Phenolic compounds were characterised by nuclear magnetic resonance (NMR) spectroscopy, and ultra performance liquid chromatography with photodiode array detector and electrospray ionisation/mass (UPLC-PDA-ESI/MS) analysis. Nine compounds were elucidated as caffeic acid-3-O-glucoside (1), caffeic acid (2), luteolin-7-O-glucoside (3), apigenin-7-O-glucoside (4), rosmarinic acid-3-O-glucoside (5), rosmarinic acid (6), luteolin (7), apigenin (8), and chrysoeriol (9). The individual and total phenolic contents were remarkably different, especially rosmarinic acid-3-O-glucoside (5) and rosmarinic acid (6) which were the predominant compounds (>95%) in all perilla cultivars. Additionally, Yeupsil cultivar exhibited the highest phenolic content (5029.0 mu g/g) and antioxidant activity, whereas the lowest was shown by Dasil (2138.7 mu g/g). Therefore, these results suggest that antioxidant effects of perilla seeds are correlated with phenolic contents. (C) 2012 Elsevier Ltd. All rights reserved.
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