期刊
FOOD CHEMISTRY
卷 190, 期 -, 页码 673-680出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.006
关键词
Hibiscus sabdariffa; Leaf extract; LC/MS; Polyphenols; Antioxidant; Anti-inflammatory
资金
- USDA-NIFA [2008-38814-04772, 2012-38821-20092]
- Southern University Agricultural Research and Extension Center
- Rutgers New Use Agriculture and Natural Plant Products Program
- New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey
A liquid chromatography mass spectrometry method was developed for the simultaneous separation, and determination of natural compounds including phenolic acids and flavonoids in the leaves of Hibiscus sabdariffa. By analyzing the UV and MS data, and comparison with authenticated standards, 10 polyphenols including neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, quercetin, kaempferol and their glycosides were identified together with 5-(hydroxymethyl)furfural. Major constituents in the leaves of 25 different populations from worldwide accessions were quantified and compared with each other. The total phenolic content of each accession was determined using Folin Ciocalteu assay, ranging from 18.98 +/- 2.7 to 29.9 +/- 0.5 mg GAE/g. Their in vitro antioxidant activities were measured by ABTS radical cation decolorization assay, varying from 17.5 to 152.5 +/- 18.8 mu mol Trolox/g. After the treatment of H. sabdariffa leaf extract, the reduction of LPS-induced NO production dose-dependently in RAW 264.7 cell indicates the extract's potential anti-inflammatory activity. (C) 2015 Elsevier Ltd. All rights reserved.
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