The Contents of Polyphenols in Perilla frutescens (L.) Britton var. frutescens (Egoma) Leaves are Determined by Vegetative Stage, Spatial Leaf Position, and Timing of Harvesting during the Day

• Published in: Journal of Oleo Science 2021, Vol.70(6), pp.855-859
• Main Authors: Gaihre, Yuba Raj, Tsuge, Keisuke, Hamajima, Hiroshi, Nagata, Yasuo, Yanagita, Teruyoshi
• Format: Article
• Language: English
• Subjects: Acids; Cosmetics; egoma; Flavonoids; Functional foods & nutraceuticals; Leaves; perilla; Phenols; Polyphenols; Rosmarinic acid; scutellarin; Traditional Chinese medicine; β-glucuronidase
• ISSN: 1345-8957; 1347-3352
• DOI: 10.5650/jos.ess20291

The leaf of Perilla frutescens (L.) Britton var. frutescens (egoma) is a rich source of polyphenolic compounds, including rosmarinic acid. However, there is still a lack of detailed information concerning the content of phenolic compounds in these leaves. Since some flavonoids were found as a conjugated form, leaves were used untreated or hydrolyzed using β-glucuronidase for analysis. Enzymatic hydrolysis method successfully identified some polyphenols, which have not been reported before. Scutellarin, a flavone glucuronide with a molecular mass similar to that of luteolin 7-O-glucuronide, was present in egoma leaves. Scutellarin was the second most abundant polyphenolic compound, after rosmarinic acid. Egoma leaves at the top of the plant contained a higher amount of rosmarinic acid and scutellarin compared to that in the leaves below. The difference in plant growth stage also influenced the rosmarinic acid and scutellarin contents, while the time of harvesting during the day did rosmarinic acid contents only. This is the first time that scutellarin, a traditional Chinese medicine, widely used for the treatment of cerebrovascular disease, was quantitatively determined in egoma leaves. The present study may help adding value to egoma leaves, developing dietary supplements, functional foods, and cosmetics.