Antioxidant Activity of Glycerol Derivatives of Fatty Acids from the Fruits of Lycium chinense Miller

Joohyun Lee; Ill-Min Chung; Praveen Nagella; Ateeque Ahmad

doi:10.14233/ajchem.2013.14451

Issue

Vol. 25 No. 8 (2013): Vol 25 Issue 8

Issue Published : March 7, 2013

This work is licensed under a Creative Commons Attribution 4.0 International License.

Antioxidant Activity of Glycerol Derivatives of Fatty Acids from the Fruits of Lycium chinense Miller

https://doi.org/10.14233/ajchem.2013.14451

Joohyun Lee

Department of Applied Life Science, Konkuk University, Seoul 143-701, South Korea

Ill-Min Chung

Department of Applied Life Science, Konkuk University, Seoul 143-701, South Korea

Praveen Nagella

Department of Applied Life Science, Konkuk University, Seoul 143-701, South Korea

Ateeque Ahmad

Department of Applied Life Science, Konkuk University, Seoul 143-701, South Korea

Corresponding Author(s) : Ateeque Ahmad

ateeque97@gmail.com

Asian Journal of Chemistry, Vol. 25 No. 8 (2013): Vol 25 Issue 8
Article Published : March 19, 2013

Abstract

Lycium chinense, a famous Chinese medicinal herb, has long history of use as a traditional remedy for many diseases. Two compounds 1-oleo-2,3-dilinoleioglyceride (1) and 1,2-dioleo- 3-linolenioglyceride (2) were isolated from the ethyl acetate extract of fruits of L. chinense, the antioxidant activity of glycerol derivatives of fatty acids were evaluated by three established methods namely, 1,1-diphenyl-2-picrylhydrazyl (DPPH^–) radical scavenging, reducing power and the phosphomolybdenum activities. The antioxidant activity of glycerol derivatives of fatty acids (1 and 2) was evident as it showed significant natural antioxidants.

Keywords

Lycium chinense Solanaceae Constituents Antioxidant activity

Lee, J., Chung, I.-M., Nagella, P., & Ahmad, A. (2013). Antioxidant Activity of Glycerol Derivatives of Fatty Acids from the Fruits of Lycium chinense Miller. Asian Journal of Chemistry, 25(8), 4661–4663. https://doi.org/10.14233/ajchem.2013.14451

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References

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References

Y. Peng, C. Ma, Y. Li, K.S.Y. Leung, Z.H. Jiang and Z. Zhao, Plant Foods Human Nut., 60, 161 (2005).

Pharmacopoeia of the People's Republic of China (2000), Beijing: Chemical Industry Press.

Y. Cai, Q. Luo, M. Sun and H. Corke, Life Sci., 74, 2157 (2004).

X.M. Gao, Z.M. Xu and Z.W. Li, Traditional Chinese Medicines, 3rd ed. Beijing: People's Health Publishing House; pp. 1832-50 (2000).

X. M. Peng, L.J. Huang, C.H. Qi, Y.Z. Zhang and G.Y. Tian, Chinese J. Chem., 19, 1190 (2001).

X.M. Peng, C.H. Qi, G.Y. Tian and Y.Z. Zhang, Chinese J. Chem., 19, 842 (2001).

J.H. Wang, H.Z. Wang, M. Zhang and S.H. Zhang, Acta Nutr. Sin., 24, 189 (2002).

Y.R. Wang, H. Zhao, X.S. Sheng, P.E. Gambino, B. Costello and K. Bojanowski, J. Ethnopharmacol., 82, 169 (2002).

L. Gan and S.H. Zhang, Acta Nutr. Sin., 25, 200 (2003).

X.M. Li, X.L. Li and A.G. Zhou, Eur. Polym. J., 43, 488 (2007).

C.C. Wang, S.C. Chang, B.S. Inbaraj and B.H. Chen, Food Chem., 120, 184 (2010).

M. Ming, L. Guanhua, Z. Zhanhai, C. Guang and Z. Xuan, Food Chem., 113, 872 (2009).

I.M. Chung, H.J. Kim, Y.S. Ahn and A. Ahmad, Asian J. Chem., 25, 1083 (2013).

D.R. Katerere and J.N. Eloff, Phytother Res., 19, 779 (2005).

H.J.D. Dorman and R. Hiltunen, Food Chem., 88, 193 (2004).

P. Prieto, M. Pineda and M. Aguilar, Anal. Biochem., 269, 337 (1999).

M.S. Blois, Nature, 181, 1199 (1958).

L.W. Chang, W.J. Yen, S.C. Huang and P.D. Duh, Food Chem., 78, 347 (2002).

Y.C. Chung, C.T. Chang, W.W. Chao, C.F. Lin and S.T. Chu, J. Agric. Food Chem., 50, 2454 (2002).

M. Tanaka, C.W. Kuie, Y. Nagashima and T. Taguchi, Nippon Suisan Gakkaishi, 54, 1409 (1988).

T. Okuda, Y. Kimura, T. Yoshida, T. Hatano, H. Okuda and S. Arichi, Chem. Pharma, Bull., 31, 1625 (1983).

M. Oktay, I. Culcin and O.I. Kufrevioglu, Lebens.-Wissens. Technol., 36, 263 (2003).

Issue

Vol. 25 No. 8 (2013): Vol 25 Issue 8

Antioxidant Activity of Glycerol Derivatives of Fatty Acids from the Fruits of Lycium chinense Miller

Corresponding Author(s) : Ateeque Ahmad

Abstract

Keywords

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