Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion. (August 2015)

• Record Type: Journal Article
• Authors: Chen, Guan-Lin; Chen, Song-Gen; Xie, Ying-Qing; Chen, Fu; Zhao, Ying-Ying; Luo, Chun-Xia; Gao, Yong-Qing
• Is Part Of: Journal of functional foods. Volume 17(2015)
• Page Start: 243
• Page End: 259
• Publication Date: 2015-08
• Subjects: FRAP ferric reducing antioxidant power -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- ABTS 2, 2-azinobs-(3-ethylbenzothiazoline -6-sulfonic acid) -- UPLC Ultra Performance Liquid Chromatography; Edible flower -- Antioxidant -- Phenolic content -- Flavonoid content -- In vitro digestion; Gallic acid (PubChem CID: 370) -- (+)-catechin hydrate (PubChem CID: 107957) -- Epicatechin (PubChem CID: 182232) -- Protocatechuic acid (PubChem CID: 72) -- Caffeic acid (PubChem CID: 689043) -- Vanillic acid (PubChem CID: 8468) -- Ferulic acid (PubChem CID: 445858) -- p-Coumaric acid (PubChem CID: 637542) -- Quercetin (PubChem CID: 5280343) -- Isoquercitrin (PubChem CID: 5280804) -- Rutin (PubChem CID: 5280805) -- Quercitrin (PubChem CID: 5280459) -- Syringic acid (PubChem CID: 10742); Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2015.05.028
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: First measurement concerning the flowers' antioxidants following in vitro digestion. New information on the antioxidants of flowers. Multiple methods for the measurement of total antioxidant capacity were highlighted. The relations between DPPH value, FRAP value and TEAC value as well as total phenolic content were studied. Abstract: In order to provide new information on the antioxidant activities before and after in vitro digestion of the selected flowers for consumers, nutritionists, and food policy makers, total phenolic and flavonoid contents and antioxidant capacities of 23 edible flowers were evaluated. In addition, some bioactive components in the flowers were also identified and quantified by ultra performance liquid chromatography (UPLC). The correlations between 2, 2-diphenyl-1-picrylhydrazylradical scavenging activity assay (DPPH), Ferric reducing antioxidant power assay (FRAP), and ABTS + radical cation scavenging activity assay (ABTS) values and total flavonoid contents and total phenolic contents were also evaluated. Three flowers, Osmanthus fragrans (Thunb.) Lour, Paeonia lactiflora Pall, and Rosa rugosa Thunb (purple) showed the strongest antioxidant activities before or after the digestion, which implied that these flowers are important natural sources for the prevention of oxidative stress diseases.