Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube  

作　　者：Huan-xia Zhao Hai-sheng Zhang Shu-fang Yang 

机构地区：[1]Lab.of Fruit and Vegetables Processing,College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062,China

出　　处：《Food Science and Human Wellness》2014年第3期183-190,共8页食品科学与人类健康（英文）

基　　金：This research was supported by the Ministry of Science and Technology in Agricultural Science and Technology Achievement Transformation Fund Project:(No.2011CB23600017),the National Technology People’s Republic of China.

摘　　要：Phenolic compounds and its antioxidant activity of extracts from seven cultivars of Chinese jujubes were investigated by high performance liquid chromatography(HPLC)with standards and different antioxidant evaluation methods,such as phosphomolybdenum assay,superoxide radical scavenging activity(SRSA),hydroxyl radical scavenging activity(HRSA),antihemolytic activity and inhibition of lipid peroxidation in rat liver homogenate,respectively.The results showed the components of the extracts are comprised of total phenols and flavonoids,and its content ranges from 454.3 to 1298.9(GAE mg/100 g dry weight).Phlorizin,catechin,gallic acid,chlorogenic acid,caffeic acid were the predominant phenolic compounds.All the extracts had significant antioxidant activities either in vitro or in vivo.Correlation analysis indicated that the antioxidant capacities of Chinese jujube extracts demonstrated a good positive relationship with some phenolic acids,which was higher in Xiao and Goutou.The results indicated that Xiao and Goutou could be attributed to a potential source of natural antioxidants for food applications.

关 键 词：Chinese jujube Phenolic compounds FLAVONOIDS Antioxidant activity PHLORIZIN 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]