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Characterisation of flavonoids in Orostachys japonicus A. Berger using HPLC-MS/MS: Contribution to the overall antioxidant effect
- Authors
- Lee, Jung Han; Lee, Soo Jung; Park, Semin; Kim, Hae Kyung; Jeong, Won Young; Choi, Jin Young; Sung, Nak-Ju; Lee, Won Sup; Lim, Chae-Shin; Kim, Gon-Sup; Shin, Sung Chul
- Issue Date
- 15-Feb-2011
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Flavonoids; Quantification; Antioxidant effect; HPLC-MS/MS; Orostachys japonicus
- Citation
- FOOD CHEMISTRY, v.124, no.4, pp 1627 - 1633
- Pages
- 7
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 124
- Number
- 4
- Start Page
- 1627
- End Page
- 1633
- ISSN
- 0308-8146
1873-7072
- Abstract
- Orostachys japonicus cultivated in the Republic of Korea was analysed for flavonoid content via HPLC coupled to MS/MS. Amongst 16 compounds that were characterised, eight fiavonoids and one alkaloid were characterised for the first time: two procyanidin dimer gallate isomers (1 and 2), epigallochatechin-3-gallate (3), two procyanidin dimer digallate isomers (4 and 9), quercetin 3-0-rhamnosy1-7-0-glucoside (6), myricetin 3-O-glucoside (10), kaempferol (16) and N-1,N-5,N-10-tri-p-(E,E,E)-coumaroylspermidine (15). The identified compounds were quantified by HPLC-UV/DAD. The antioxidant activity of the O. japonicus flavonoids was determined via 2,2-diphenyl-1-picrylhydrazyl radical (DPPH.), 2,2'-azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid) radical cation (ABTS(.+)) and nitric oxide radical (NO.) scavenging assays. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.
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