期刊
JOURNAL OF FOOD SCIENCE
卷 81, 期 5, 页码 C1102-C1109出版社
WILEY
DOI: 10.1111/1750-3841.13291
关键词
antioxidant activity; Crataegus pinnatifida; phenolic compounds; principal component analysis; seasonal variation
资金
- Fundamental Research Funds for the Central Univ. [2572015EA04, 2572014CA08]
- Assisted Project by Heilongjiang Postdoctoral Funds for Scientific Research Initiation [LBH-Q13003]
- Youth Fund of National Natural Science Foundation of China [21403032]
In this study, the effect of seasonal variations on Crataegus pinnatifida, changes in antioxidant activity and active components in C. pinnatifida leaves, roots, twigs, and fruits from May to October were investigated. Through correlation analysis of climatic factors and 7 phenolic compounds yield, the phenolic compounds content was positively correlated with temperatures and daytime. The correlation coefficient of temperatures and daytime were 0.912 and 0.829, respectively. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, 2,2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging and reducing power tests were employed to evaluate the antioxidant activity of the C. pinnatifida. C. pinnatifida leaves exhibited significant advantages in terms of higher phenolic contents and excellent antioxidant activities. Principal component analysis (PCA) revealed that 2 main PC characterize the C. pinnatifida phenolic composition (82.1% of all variance). C. pinnatifida leaves in September possessed remarkable antioxidant activity. The results elucidate that C. pinnatifida leaves, as renewable parts, are suitable for application as antioxidant ingredients.
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