Copyright (c) 2014 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Determination of Antioxidant Compounds from Leaf and Stem of Angelica keiskei by Gas Chromatography-Mass Spectrometry
Corresponding Author(s) : X.X. Liu
Asian Journal of Chemistry,
Vol. 26 No. 16 (2014): Vol 26 Issue 16
Abstract
In this paper, the antioxidant activities of leaf extract and stem extract from Angelica keiskei were investigated employing 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Leaf extract showed significant radical scavenging activity which was close to that of rutin, an excellent antioxidant compound while the radical scavenging activity of stem extract was a little weak. Subsequently, gas chromatography-mass spectrometry (GC-MS) was employed for determination of antioxidant compounds of the leaf extract and stem extract. Results indicated that 3,5-dihydroxy-6-methyl-2H-pyran-4(3H)-one was the main antioxidant compound in leaf extract and stem extract, fatty acid/ester and unsaturated fatty acid/ester are other kind of antioxidant compounds present in leaf extract.
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- K. Arunachalam and R. Amirtham Jacob Appadorai, Free Radic. Antioxid., 3, 47 (2013); doi:10.1016/j.fra.2013.04.004.
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References
K. Arunachalam and R. Amirtham Jacob Appadorai, Free Radic. Antioxid., 3, 47 (2013); doi:10.1016/j.fra.2013.04.004.
J. Nordberg and E.S.J. Arnér, Free Radic. Biol. Med., 31, 1287 (2001); doi:10.1016/S0891-5849(01)00724-9.
L. Sun, J. Zhang, X. Lu, L. Zhang and Y. Zhang, Food Chem. Toxicol., 49, 2689 (2011); doi:10.1016/j.fct.2011.07.042.
S.A. Marathe, V. Rajalakshmi, S.N. Jamdar and A. Sharma, Food Chem. Toxicol., 49, 2005 (2011); doi:10.1016/j.fct.2011.04.039.
Y. Kimura and K. Baba, Int. J. Cancer, 106, 429 (2003); doi:10.1002/ijc.11256.
J.C. Park, J.G. Park, H.J. Kim, J.M. Hur, J.H. Lee, N.J. Sung, S.K. Chung and J.W. Choi, Phytother. Res., 16(S1), 24 (2002); doi:10.1002/ptr.783.
J.E. Shin, E.J. Choi, Q. Jin, H.G. Jin and E.R. Woo, Arch. Pharm. Res., 34, 437 (2011); doi:10.1007/s12272-011-0311-0.
T. Enoki, H. Ohnogi, K. Nagamine, Y. Kudo, K. Sugiyama, M. Tanabe, E. Kobayashi, H. Sagawa and I. Kato, J. Agric. Food Chem., 55, 6013 (2007); doi:10.1021/jf070720q.
T. Akihisa, H. Tokuda, D. Hasegawa, M. Ukiya, Y. Kimura, F. Enjo, T. Suzuki and H. Nishino, J. Nat. Prod., 69, 38 (2006); doi:10.1021/np058080d.
N. Aoki, M. Muko, E. Ohta and S. Ohta, J. Nat. Prod., 71, 1308 (2008); doi:10.1021/np800187f.
J.Y. Park, H.J. Jeong, Y.M. Kim, S.J. Park, M.C. Rho, K.H. Park, Y.B. Ryu and W.S. Lee, Bioorg. Med. Chem. Lett., 21, 5602 (2011); doi:10.1016/j.bmcl.2011.06.130.
N. Aoki and S. Ohta, Tetrahedron Lett., 51, 3449 (2010); doi:10.1016/j.tetlet.2010.04.122.
L. Li, G. Aldini, M. Carini, C.Y.O. Chen, H.-K. Chun, S.-M. Cho, K.-M. Park, C.R. Correa, R.M. Russell, J.B. Blumberg and K.-J. Yeum, Food Chem., 115, 227 (2009); doi:10.1016/j.foodchem.2008.12.015.
L. Luo, R. Wang, X. Wang, Z. Ma and N. Li, Food Chem., 131, 992 (2012); doi:10.1016/j.foodchem.2011.09.099.
X. Yu, M. Zhao, F. Liu, S. Zeng and J. Hu, Food Res. Int., 51, 397 (2013); doi:10.1016/j.foodres.2012.12.044.
(a) A. Aktumsek, G. Zengin, G.O. Guler, Y.S. Cakmak and A. Duran, Food Chem., 141, 91 (2013); doi:10.1016/j.foodchem.2013.02.092.; (b) N. Beeharry, J.E. Lowe, A.R. Hernandez, J.A. Chambers, F. Fucassi, P.J. Cragg, M.H.L. Green and I.C. Green, Mutat. Res.-Fund. Molecul. Mechan. Mutagen., 530, 27 (2003); doi:10.1016/S0027-5107(03)00134-9.