Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion
In order to provide new information on the antioxidant activities before and after in vitro digestion of the selected flowers for consumers, nutritionists, and food policy makers, total phenolic and flavonoid contents and antioxidant capacities of 23 edible flowers were evaluated. In addition, some...
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| Format: | Article |
| Language: | English |
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Elsevier
2015-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615002662 |
| _version_ | 1818591946216570880 |
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| author | Guan-Lin Chen Song-Gen Chen Ying-Qing Xie Fu Chen Ying-Ying Zhao Chun-Xia Luo Yong-Qing Gao |
| author_facet | Guan-Lin Chen Song-Gen Chen Ying-Qing Xie Fu Chen Ying-Ying Zhao Chun-Xia Luo Yong-Qing Gao |
| author_sort | Guan-Lin Chen |
| collection | DOAJ |
| description | In order to provide new information on the antioxidant activities before and after in vitro digestion of the selected flowers for consumers, nutritionists, and food policy makers, total phenolic and flavonoid contents and antioxidant capacities of 23 edible flowers were evaluated. In addition, some bioactive components in the flowers were also identified and quantified by ultra performance liquid chromatography (UPLC). The correlations between 2, 2-diphenyl-1-picrylhydrazylradical scavenging activity assay (DPPH), Ferric reducing antioxidant power assay (FRAP), and ABTS•+ radical cation scavenging activity assay (ABTS) values and total flavonoid contents and total phenolic contents were also evaluated. Three flowers, Osmanthus fragrans (Thunb.) Lour, Paeonia lactiflora Pall, and Rosa rugosa Thunb (purple) showed the strongest antioxidant activities before or after the digestion, which implied that these flowers are important natural sources for the prevention of oxidative stress diseases. |
| first_indexed | 2024-12-16T10:20:31Z |
| format | Article |
| id | doaj.art-055a22e4056348cb80e38e0c14db2158 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-16T10:20:31Z |
| publishDate | 2015-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-055a22e4056348cb80e38e0c14db21582022-12-21T22:35:18ZengElsevierJournal of Functional Foods1756-46462015-08-0117243259Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestionGuan-Lin Chen0Song-Gen Chen1Ying-Qing Xie2Fu Chen3Ying-Ying Zhao4Chun-Xia Luo5Yong-Qing Gao6Foshan Institute of Occupational Disease Prevention and Control, Foshan 528000, ChinaFoshan Institute of Occupational Disease Prevention and Control, Foshan 528000, ChinaFoshan Institute of Occupational Disease Prevention and Control, Foshan 528000, ChinaFoshan Institute of Occupational Disease Prevention and Control, Foshan 528000, ChinaFoshan Institute of Occupational Disease Prevention and Control, Foshan 528000, ChinaFoshan Institute of Occupational Disease Prevention and Control, Foshan 528000, ChinaSchool of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, China; Corresponding author. School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, China. Tel.: +86 60 88207955; fax: +86 60 88207956.In order to provide new information on the antioxidant activities before and after in vitro digestion of the selected flowers for consumers, nutritionists, and food policy makers, total phenolic and flavonoid contents and antioxidant capacities of 23 edible flowers were evaluated. In addition, some bioactive components in the flowers were also identified and quantified by ultra performance liquid chromatography (UPLC). The correlations between 2, 2-diphenyl-1-picrylhydrazylradical scavenging activity assay (DPPH), Ferric reducing antioxidant power assay (FRAP), and ABTS•+ radical cation scavenging activity assay (ABTS) values and total flavonoid contents and total phenolic contents were also evaluated. Three flowers, Osmanthus fragrans (Thunb.) Lour, Paeonia lactiflora Pall, and Rosa rugosa Thunb (purple) showed the strongest antioxidant activities before or after the digestion, which implied that these flowers are important natural sources for the prevention of oxidative stress diseases.http://www.sciencedirect.com/science/article/pii/S1756464615002662Edible flowerAntioxidantPhenolic contentFlavonoid contentIn vitro digestion |
| spellingShingle | Guan-Lin Chen Song-Gen Chen Ying-Qing Xie Fu Chen Ying-Ying Zhao Chun-Xia Luo Yong-Qing Gao Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion Journal of Functional Foods Edible flower Antioxidant Phenolic content Flavonoid content In vitro digestion |
| title | Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion |
| title_full | Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion |
| title_fullStr | Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion |
| title_full_unstemmed | Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion |
| title_short | Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion |
| title_sort | total phenolic flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion |
| topic | Edible flower Antioxidant Phenolic content Flavonoid content In vitro digestion |
| url | http://www.sciencedirect.com/science/article/pii/S1756464615002662 |
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