Antioxidant Activity of Monoglucoside-Triarabinoside from the Fruits of Lycium chinense Miller

Ill-Min Chung; Ye-Sul Yang; Praveen Nagella; Young-Sup Ahn; Jung -Dae Lim; Seung-Hyun Kim; Ateeque Ahmad

doi:10.14233/ajchem.2014.16545

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Issue Published : May 10, 2014

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

Antioxidant Activity of Monoglucoside-Triarabinoside from the Fruits of Lycium chinense Miller

https://doi.org/10.14233/ajchem.2014.16545

Ill-Min Chung

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

Ye-Sul Yang

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

Praveen Nagella

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

Young-Sup Ahn

Department of Herbal Crop Research, NIHHIS, RDA, Eumseong 369-873, Republic of Korea

Jung -Dae Lim

Department of Herbal Medicine Resources, Kangwon National Universtiy, Samcheok 245-907, Republic of Korea

Seung-Hyun Kim

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

Ateeque Ahmad

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

Corresponding Author(s) : Ateeque Ahmad

ateeque97@gmail.com

Asian Journal of Chemistry, Vol. 26 No. 10 (2014): Vol 26 Issue 10
Article Published : May 10, 2014

Abstract

Lycium chinense, a famous Chinese medicinal herb, has long history of use as a traditional remedy for many diseases. One compound as a-D-glucopyranosyl-(2 ® 1')-a-L-arabinopyranosyl-(2' ® 1'')-a-L-arabinopyranosyl-(2'' ® 1''')-a-L-arabinopyranoside (1) was isolated from the butanol fraction of methanol extract of fruits of L. chinense. The compound 1 was investigated for scavenging of the diphenylpicrylhydrazyl (DPPH^•) radical scavenging activity, reducing power and the phosphomolybdenum activity and the results demonstrate that the compound (1) has potential as a natural antioxidant.

Keywords

Lycium chinense Solanaceae Constituent Antioxidant activity

Chung, I.-M., Yang, Y.-S., Nagella, P., Ahn, Y.-S., -Dae Lim, J., Kim, S.-H., & Ahmad, A. (2014). Antioxidant Activity of Monoglucoside-Triarabinoside from the Fruits of Lycium chinense Miller. Asian Journal of Chemistry, 26(10), 3033–3035. https://doi.org/10.14233/ajchem.2014.16545

Download Citation

References

Y. Peng, C. Ma, Y. Li, K.S.Y. Leung, Z.H. Jiang and Z. Zhao, Plant Foods Hum. Nutr., 60, 161 (2005); doi:10.1007/s11130-005-9550-5.
Pharmacopoeia of the People's Republic of China, Chemical Industry Press, Beijing (2000).
Y. Cai, Q. Luo, M. Sun and H. Corke, Life Sci., 74, 2157 (2004); doi:10.1016/j.lfs.2003.09.047.
X.M. Gao, Z.M. Xu and Z.W. Li, Traditional Chinese Medicines, People's Health Publishing House, Beijing, edn. 3, pp. 1832-50 (2000).
X.M. Peng, L.J. Huang, C.H. Qi, Y.Z. Zhang and G.Y. Tian, Chin. J. Chem., 19, 1190 (2001); doi:10.1002/cjoc.20010191206.
X.M. Peng, C.H. Qi, G.Y. Tian and Y.Z. Zhang, Chin. J. Chem., 19, 842 (2001); doi:10.1002/cjoc.20010190906.
J.H. Wang, H.Z. Wang, M. Zhang and S.H. Zhang, Ying Yang Xue Bao, 24, 189 (2002).
Y.R. Wang, H. Zhao, X.S. Sheng, P.E. Gambino, B. Costello and K. Bojanowski, J. Ethnopharmacol., 82, 169 (2002); doi:10.1016/S0378-8741(02)00169-1.
L. Gan and S.H. Zhang, Ying Yang Xue Bao, 25, 200 (2003).
X.M. Li, X.L. Li and A.G. Zhou, Eur. Polym. J., 43, 488 (2007); doi:10.1016/j.eurpolymj.2006.10.025.
C.C. Wang, S.C. Chang, B.S. Inbaraj and B.H. Chen, Food Chem., 120, 184 (2010); doi:10.1016/j.foodchem.2009.10.005.
M. Ming, L. Guanhua, Z. Zhanhai, C. Guang and Z. Xuan, Food Chem., 113, 872 (2009); doi:10.1016/j.foodchem.2008.03.064.
I.M. Chung, Y.-Seul Yang and A. Ahmad, Asian J. Chem., 26, 894 (2014); doi:10.14233/ajchem.2014.16160.
D.R. Katerere and J.N. Eloff, Phytother. Res., 19, 779 (2005); doi:10.1002/ptr.1719.
H.J.D. Dorman and R. Hiltunen, Food Chem., 88, 193 (2004); doi:10.1016/j.foodchem.2003.12.039.
P. Prieto, M. Pineda and M. Aguilar, Anal. Biochem., 269, 337 (1999); doi:10.1006/abio.1999.4019.
M.S. Blois, Nature, 181, 1199 (1958); doi:10.1038/1811199a0.
L.W. Chang, W.J. Yen, S.C. Huang and P.D. Duh, Food Chem., 78, 347 (2002); doi:10.1016/S0308-8146(02)00119-X.
Y.-C. Chung, C.-T. Chang, W.-W. Chao, C.-F. Lin and S.-T. Chou, J. Agric. Food Chem., 50, 2454 (2002); doi:10.1021/jf011369q.
M. Tanaka, W.K. Chiu, Y. Nagashima and T. Taguchi, Nippon Suisan Gakkai Shi, 54, 1409 (1988); doi:10.2331/suisan.54.1409.
T. Okuda, Y. Kimura, T. Yoshida, T. Hatano, H. Okuda and S. Arichi, Chem. Pharm. Bull. (Tokyo), 31, 1625 (1983); doi:10.1248/cpb.31.1625.
M. Oktay, İ. Gülçin and Ö.İ. Küfrevioglu, Lebenson. Wiss. Technol., 36, 263 (2003); doi:10.1016/S0023-6438(02)00226-8

References

Y. Peng, C. Ma, Y. Li, K.S.Y. Leung, Z.H. Jiang and Z. Zhao, Plant Foods Hum. Nutr., 60, 161 (2005); doi:10.1007/s11130-005-9550-5.

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

Y. Cai, Q. Luo, M. Sun and H. Corke, Life Sci., 74, 2157 (2004); doi:10.1016/j.lfs.2003.09.047.

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

X.M. Peng, L.J. Huang, C.H. Qi, Y.Z. Zhang and G.Y. Tian, Chin. J. Chem., 19, 1190 (2001); doi:10.1002/cjoc.20010191206.

X.M. Peng, C.H. Qi, G.Y. Tian and Y.Z. Zhang, Chin. J. Chem., 19, 842 (2001); doi:10.1002/cjoc.20010190906.

J.H. Wang, H.Z. Wang, M. Zhang and S.H. Zhang, Ying Yang Xue Bao, 24, 189 (2002).

Y.R. Wang, H. Zhao, X.S. Sheng, P.E. Gambino, B. Costello and K. Bojanowski, J. Ethnopharmacol., 82, 169 (2002); doi:10.1016/S0378-8741(02)00169-1.

L. Gan and S.H. Zhang, Ying Yang Xue Bao, 25, 200 (2003).

X.M. Li, X.L. Li and A.G. Zhou, Eur. Polym. J., 43, 488 (2007); doi:10.1016/j.eurpolymj.2006.10.025.

C.C. Wang, S.C. Chang, B.S. Inbaraj and B.H. Chen, Food Chem., 120, 184 (2010); doi:10.1016/j.foodchem.2009.10.005.

M. Ming, L. Guanhua, Z. Zhanhai, C. Guang and Z. Xuan, Food Chem., 113, 872 (2009); doi:10.1016/j.foodchem.2008.03.064.

I.M. Chung, Y.-Seul Yang and A. Ahmad, Asian J. Chem., 26, 894 (2014); doi:10.14233/ajchem.2014.16160.

D.R. Katerere and J.N. Eloff, Phytother. Res., 19, 779 (2005); doi:10.1002/ptr.1719.

H.J.D. Dorman and R. Hiltunen, Food Chem., 88, 193 (2004); doi:10.1016/j.foodchem.2003.12.039.

P. Prieto, M. Pineda and M. Aguilar, Anal. Biochem., 269, 337 (1999); doi:10.1006/abio.1999.4019.

M.S. Blois, Nature, 181, 1199 (1958); doi:10.1038/1811199a0.

L.W. Chang, W.J. Yen, S.C. Huang and P.D. Duh, Food Chem., 78, 347 (2002); doi:10.1016/S0308-8146(02)00119-X.

Y.-C. Chung, C.-T. Chang, W.-W. Chao, C.-F. Lin and S.-T. Chou, J. Agric. Food Chem., 50, 2454 (2002); doi:10.1021/jf011369q.

M. Tanaka, W.K. Chiu, Y. Nagashima and T. Taguchi, Nippon Suisan Gakkai Shi, 54, 1409 (1988); doi:10.2331/suisan.54.1409.

T. Okuda, Y. Kimura, T. Yoshida, T. Hatano, H. Okuda and S. Arichi, Chem. Pharm. Bull. (Tokyo), 31, 1625 (1983); doi:10.1248/cpb.31.1625.

M. Oktay, İ. Gülçin and Ö.İ. Küfrevioglu, Lebenson. Wiss. Technol., 36, 263 (2003); doi:10.1016/S0023-6438(02)00226-8

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Antioxidant Activity of Monoglucoside-Triarabinoside from the Fruits of Lycium chinense Miller

Corresponding Author(s) : Ateeque Ahmad

Abstract

Keywords

Full Article

Download Citation

References

Table Of Contents