Identification of Antioxidants from Rhizome of Davallia solida

doi:10.1016/j.foodchem.2007.08.066

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Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/21569

Title:	Identification of Antioxidants from Rhizome of Davallia solida
Authors:	Yung-Husan Chen Fang-Rong Chang Yih-Jer Lin Pei-Wen Hsieh Ming-Jiuan Wu Yang-Chang Wua 吳明娟
Contributors:	生物科技系
Keywords:	Davallia solida DPPH Trolox equivalent antioxidant capacity (TEAC)
Date:	2008-03
Issue Date:	2009-07-21 14:06:51 (UTC+8)
Publisher:	Elsevier
Abstract:	Davallia solida rhizome has long been used as an herb tonic to treat osteoporosis, arthralgia, and arthritis. The aqueous extract of D. solida rhizome contains a high content of phenolic compounds [210.8 +/- 4.6 mg catechin equivalents (CE)/g dry weight] and shows a strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (IC50 15.93 +/- 1.21 mu g dry weight/ml). Further solvent partition of the aqueous extract yielded chloroform, n-butanol, and water layers. Among them, n-butanol layer has the highest phenol content (806.3 +/- 12.3 mu g CE/g dry weight) and DPPH scavenging potential (IC50 = 3.93 +/- 0.31 mu g dry weight/ml). Isolation and purification from the n-butanol layer identified 12 compounds. They included four new compounds: 3'-O-p-hydroxybenzoylmangiferin (1), 4'-O-p-hydroxybenzoylmangiferin (2), 6'-O-p-hydroxybenzoylmangiferin (3), and 3-O-p-hydroxybenzoylmangiferin (4); as well as eight known compounds: mangiferin (5), 2-C-beta-D-xylopyranosyl-1,3,6,7-tetrahydroxyxanthone (6), 4 beta-carboxymethyl-(-)-epicatechin (7), 4 beta-carboxymethyl-(-)-epicatechin methyl ester (8), eriodictyol (9), eriodictyol-8-C-beta-D-glucopyranoside (10), icariside E-5 (11), and icariside E-3 (12). DPPH scavenging and Trolox equivalent antioxidant capacity (TEAC) analyses revealed that the most potent antioxidants are 1, 2, and 3, which exerted more than triple activity as compared with the positive controls, alpha-tocopherol and Trolox. (C) 2007 Elsevier Ltd. All rights reserved.
Relation:	Food chemistry 107(2)：p.684-691
Appears in Collections:	[Dept. of Biotechnology (including master's program)] Periodical Articles

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