Antioxidant and anti-inflammatory activities of phenolic compounds extracted from lemon myrtle (Backhousia citriodora) leaves at various extraction conditions
| Autor: | Jae-Kwon Lee, Hoon Sik Kim, Hyun-Seok Kim, Hye-Ryung Park, Jiyong Park, Eun-Jung Kang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification ABTS biology DPPH Flavonoid 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound Rutin Lemon myrtle 0404 agricultural biotechnology chemistry Polyphenol 010608 biotechnology Gallic acid Food science Food Science Biotechnology Backhousia citriodora |
| Zdroj: | Food Science and Biotechnology. 29:1425-1432 |
| ISSN: | 2092-6456 1226-7708 |
| Popis: | Lemon myrtle leaves were extracted with ethanol at different temperatures (25, 50, and 80 °C) and times (2, 4, 6, and 10 h) to examine the effect of extraction conditions on total polyphenol contents (TPC), total flavonoid contents (TFC), their antioxidant, anti-inflammatory activities, and amount of phenolic compounds. Under optimal extraction conditions (80 °C and 6 h), the values were 23.37%, 102.72 mg gallic acid equivalents (GAE/g dry basis), 23.37 mg rutin equivalents (RE/g dry basis), 83.31%, 60.13%, and 1.10% for yield, TPC, TFC, DPPH, ABTS radical scavenging activity, and reducing power, respectively. In addition, total amount of the phenolic compounds of extract was determined as 43.9 μg/g. The anti-inflammatory effect was determined in lipopolysaccharide-stimulated RAW 264.7 cells and inhibited the production of inflammatory mediators such as nitric oxide (NO). These results indicate that extracts of lemon myrtle leaves have potential as a valuable natural product with antioxidant and anti-inflammatory. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink