Structural characterization of phenolic antioxidants from purple perilla (Perilla frutescens var. acuta) leaves

The antioxidant activities of various extracts from purple perilla (Perilla frutescens var. acuta) leaves based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation scavenging ability, and reducing power w...

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Bibliographic Details
Published in:Food chemistry 2014-04, Vol.148, p.367-372
Main Authors: JUN, Hyun-Il, KIM, Beom-Tae, SONG, Geun-Seoup, KIM, Young-Soo
Format: Article
Language:English
Subjects:
Antioxidants - chemistry
Biological and medical sciences
Food toxicology
Hydroxybenzoates - chemistry
Mass Spectrometry
Medical sciences
Molecular Structure
Perilla frutescens - chemistry
Plant Extracts - chemistry
Plant Leaves - chemistry
Toxicology
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Summary:The antioxidant activities of various extracts from purple perilla (Perilla frutescens var. acuta) leaves based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation scavenging ability, and reducing power were investigated. Purple perilla leaves were initially extracted with 80% ethanol and then sequentially fractionated according to solvent polarity. Of all fractions, the ethyl acetate fraction had the highest antioxidant activity. This fraction was separated into four sub-fractions (sub-fractions 1-4) by Sephadex LH-20 chromatography. Of the four sub-fractions, sub-fraction 3 had the highest antioxidant activity. The EC50 values of sub-fraction 3 for DPPH radical scavenging activity and reducing power were 2.4 and 1.7 times lower than those of butylated hydroxytoluene (BHT), respectively. Based on HPLC analysis, the most abundant phenolic acid in sub-fraction 3 of purple perilla leaves was rosmarinic acid, at 314.3 mg/g. The structure of rosmarinic acid was confirmed by ESI-IT-TOF MS and NMR analysis.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.10.028