Characterisation of flavonoids in Orostachys japonicus A. Berger using HPLC–MS/MS: Contribution to the overall antioxidant effect

Orostachys japonicus cultivated in the Republic of Korea was analysed for flavonoid content via HPLC coupled to MS/MS. Amongst 16 compounds that were characterised, eight flavonoids and one alkaloid were characterised for the first time: two procyanidin dimer gallate isomers ( 1 and 2), epigallochat...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2011-02, Vol.124 (4), p.1627-1633
Main Authors: Lee, Jung Han, Lee, Soo Jung, Park, Semin, Kim, Hae Kyung, Jeong, Won Young, Choi, Jin Young, Sung, Nak-Ju, Lee, Won Sup, Lim, Chae-Shin, Kim, Gon-Sup, Shin, Sung Chul
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidant effect
antioxidants
Biological and medical sciences
Flavonoids
food analysis
food composition
Food industries
Fundamental and applied biological sciences. Psychology
herbs
high performance liquid chromatography
Hordelymus
HPLC–MS/MS
mass spectrometry
Orostachys japonicus
Quantification
traditional medicine
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Orostachys japonicus cultivated in the Republic of Korea was analysed for flavonoid content via HPLC coupled to MS/MS. Amongst 16 compounds that were characterised, eight flavonoids and one alkaloid were characterised for the first time: two procyanidin dimer gallate isomers ( 1 and 2), epigallochatechin-3-gallate ( 3), two procyanidin dimer digallate isomers ( 4 and 9), quercetin 3- O-rhamnosyl-7- O-glucoside ( 6), myricetin 3- O-glucoside ( 10), kaempferol ( 16) and N 1, N 5, N 10-tri- p-( E,E,E)-coumaroylspermidine ( 15). The identified compounds were quantified by HPLC–UV/DAD. The antioxidant activity of the O. japonicus flavonoids was determined via 2,2-diphenyl-1-picrylhydrazyl radical (DPPH •), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS •+) and nitric oxide radical (NO •) scavenging assays.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.08.031