Antioxidant activity and phenolic compounds of fractions from Portulaca oleracea L

Erkan N.

FOOD CHEMISTRY, cilt.133, sa.3, ss.775-781, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 133 Sayı: 3
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2012.01.091
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.775-781
  • Anahtar Kelimeler: Portulaca oleracea, Purslane, Antioxidant, Phenolic compounds, Reversed-phase separation, LIPID OXIDATION, PURSLANE, FLAVONOIDS, VEGETABLES, TOCOPHEROL, PROFILE, ALPHA, ACIDS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Portulaca oleracea fractions obtained from the crude extract of the plant by reversed-phase separation were investigated for their antioxidant activities and phenolic compounds content. Five fractions were classified based on optical absorption between the wavelength range of 200-400 nm. Fraction 3 displayed higher absorption than the other fractions. The total amount of quantified phenolics in this fraction was found to be quite high compared to that of crude extract. Chlorogenic, caffeic, p-coumaric, ferulic and rosmarinic acids were the free phenolic acids, and quercetin and kaempferol were the free flavonoids detected in Fraction 3. IC50 value of crude extract was found to be 511.8 mu g/ml whereas Fraction 3 exhibited an IC50 value of 154.1 mu g/ml. TEAC of Fraction 3 was found to be almost four times higher than that of the crude extract. Fraction 3 was also found to show the highest lipid peroxidation inhibiting capacity, determined by TBARS assay. (C) 2012 Elsevier Ltd. All rights reserved.