Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts

Detalhes bibliográficos
Autor(a) principal: Silva, Bruno A.
Data de Publicação: 2005
Outros Autores: Ferreres, Federico, Malva, João O., Dias, Alberto C. P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10316/4770
https://doi.org/10.1016/j.foodchem.2004.03.049
Resumo: The antioxidant potentials of a total ethanolic extract of Hypericum perforatum (TE) and fractions were evaluated and correlated with their phenolic contents. The extracts were fully characterised by HPLC-DAD-MS-MS. Kaempferol 3-rutinoside and rutin-acetyl were identified for the first time in TE extracts. The free radical-scavenging properties of TE (EC50=21 [mu]g dwb/ml) and fractions were studied using DPPH. Fractions containing flavonoids and/or caffeoylquinic acids were found to be the main contributors to the free radical-scavenging activity of the TE. Lipid peroxidation, induced with ascorbate/Fe2+, was significantly reduced in the presence of the TE (EC50=26 [mu]g dwb/ml) and fractions containing flavonoids and/or caffeoylquinic acids. The fraction containing flavonoid aglycones was found to be responsible for a major part of the TE protection against lipid peroxidation. Hypericins and hyperforins made no significant contributions to the antioxidant properties of TE. Human consumption of H. perforatum extract or fractions could be beneficial.
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spelling Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extractsHypericum perfortumPhenolicsFlavonoidsAntioxidant activityLipid peroxidation inhibitionThe antioxidant potentials of a total ethanolic extract of Hypericum perforatum (TE) and fractions were evaluated and correlated with their phenolic contents. The extracts were fully characterised by HPLC-DAD-MS-MS. Kaempferol 3-rutinoside and rutin-acetyl were identified for the first time in TE extracts. The free radical-scavenging properties of TE (EC50=21 [mu]g dwb/ml) and fractions were studied using DPPH. Fractions containing flavonoids and/or caffeoylquinic acids were found to be the main contributors to the free radical-scavenging activity of the TE. Lipid peroxidation, induced with ascorbate/Fe2+, was significantly reduced in the presence of the TE (EC50=26 [mu]g dwb/ml) and fractions containing flavonoids and/or caffeoylquinic acids. The fraction containing flavonoid aglycones was found to be responsible for a major part of the TE protection against lipid peroxidation. Hypericins and hyperforins made no significant contributions to the antioxidant properties of TE. Human consumption of H. perforatum extract or fractions could be beneficial.http://www.sciencedirect.com/science/article/B6T6R-4CG2JK5-3/1/ae503f0537dcaaab2ede0770605a66c42005info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleaplication/PDFhttp://hdl.handle.net/10316/4770http://hdl.handle.net/10316/4770https://doi.org/10.1016/j.foodchem.2004.03.049engFood Chemistry. 90:1-2 (2005) 157-167Silva, Bruno A.Ferreres, FedericoMalva, João O.Dias, Alberto C. P.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2020-11-06T16:49:04Zoai:estudogeral.uc.pt:10316/4770Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:43:27.407469Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
title Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
spellingShingle Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
Silva, Bruno A.
Hypericum perfortum
Phenolics
Flavonoids
Antioxidant activity
Lipid peroxidation inhibition
title_short Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
title_full Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
title_fullStr Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
title_full_unstemmed Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
title_sort Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
author Silva, Bruno A.
author_facet Silva, Bruno A.
Ferreres, Federico
Malva, João O.
Dias, Alberto C. P.
author_role author
author2 Ferreres, Federico
Malva, João O.
Dias, Alberto C. P.
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Bruno A.
Ferreres, Federico
Malva, João O.
Dias, Alberto C. P.
dc.subject.por.fl_str_mv Hypericum perfortum
Phenolics
Flavonoids
Antioxidant activity
Lipid peroxidation inhibition
topic Hypericum perfortum
Phenolics
Flavonoids
Antioxidant activity
Lipid peroxidation inhibition
description The antioxidant potentials of a total ethanolic extract of Hypericum perforatum (TE) and fractions were evaluated and correlated with their phenolic contents. The extracts were fully characterised by HPLC-DAD-MS-MS. Kaempferol 3-rutinoside and rutin-acetyl were identified for the first time in TE extracts. The free radical-scavenging properties of TE (EC50=21 [mu]g dwb/ml) and fractions were studied using DPPH. Fractions containing flavonoids and/or caffeoylquinic acids were found to be the main contributors to the free radical-scavenging activity of the TE. Lipid peroxidation, induced with ascorbate/Fe2+, was significantly reduced in the presence of the TE (EC50=26 [mu]g dwb/ml) and fractions containing flavonoids and/or caffeoylquinic acids. The fraction containing flavonoid aglycones was found to be responsible for a major part of the TE protection against lipid peroxidation. Hypericins and hyperforins made no significant contributions to the antioxidant properties of TE. Human consumption of H. perforatum extract or fractions could be beneficial.
publishDate 2005
dc.date.none.fl_str_mv 2005
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10316/4770
http://hdl.handle.net/10316/4770
https://doi.org/10.1016/j.foodchem.2004.03.049
url http://hdl.handle.net/10316/4770
https://doi.org/10.1016/j.foodchem.2004.03.049
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chemistry. 90:1-2 (2005) 157-167
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv aplication/PDF
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