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J Agric Food Chem. 2007 Jul 11;55(14):5864-8. Epub 2007 Jun 19.

Identification of two polyphenolic compounds with antioxidant activities in longan pericarp tissues.

Author information

1
South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, People's Republic of China.

Abstract

Longan fruits contain a significant amount of polyphenols. In the present study, polyphenols were extracted from longan pericarp tissues, and then two representative polyphenols were separated and purified by polyamide column chromatography, Sephadex LH-20 column chromatography, and silica gel column chromatography. On the basis of 1H NMR, 13C NMR, and electrospray ionization mass spectrometric (ESI-MS) data, the two compounds were identified as 4-O-methylgallic acid and (-)-epicatechin, respectively. In terms of reaction with longan polyphenol oxidase (PPO), (-)-epicatechin was further identified as the PPO substrate that caused longan fruit to brown. The results of antioxidant activity showed that 4-O-methylgallic acid had higher reducing power and 2,2-diphenyl-1-picrylhydrazyl- (DPPH-), hydroxyl radical-, and superoxide radical-scavenging activities than (-)-epicatechin.

PMID:
17579438
DOI:
10.1021/jf070839z
[Indexed for MEDLINE]

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