Isolation and Purification of Phenolic Acids from Sugarcane (Saccharum officinarum L.) Rinds by pH-Zone-Refining Counter-Current Chromatography and Their Antioxidant Activity Evaluation

文献类型： 外文期刊

第一作者： Li, Quan

作者： Li, Quan;Wei, Yun;Cao, Ao-Cheng;Li, Yuan

作者机构：

关键词： Phenolic acids;Sugarcane rinds;pH-zone-refining counter-current chromatography;Antioxidant activity

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The phenolic acids exhibit significant antioxidant, antiinflammatory, antimutation, and tyrosinase inhibitory effects. A high efficient and specific method for separation of phenolic acids from the sugarcane rinds based on pH-zone-refining counter-current chromatography technique was established. The separation was performed with a solvent system of methyl tert-butyl ether/acetonitrile/water at a volume ratio of 4:1:5, where 5 mM trifluoroacetic acid was added to the upper phase as a retainer and 3 mM NH4OH was added to the lower phase as an eluter. As a result, three phenolic acids including 4.8 mg of caffeic acid, 12.9 mg of ferulic acid, and 65.2 mg of p-coumaric acid were successfully purified in one run from 1.00 g crude extract with the purities of 93.4, 94.6, and 98.8%, respectively. 2,2-Diphenyl-1-picrylhydrazyl radical and total antioxidant capacity assay were used to evaluate antioxidant activities. The separated individual phenolic acid had higher antioxidant activity than their mixture. Caffeic acid showed the greatest antioxidant activity, followed by ferulic acid and p-coumaric acid.

分类号： TS2

  • 相关文献

[1]Complex enzyme hydrolysis releases antioxidative phenolics from rice bran. Liu, Lei,Wen, Wei,Zhang, Ruifen,Wei, Zhencheng,Deng, Yuanyuan,Xiao, Juan,Zhang, Mingwei. 2017

[2]Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. Shao, Yafang,Hu, Zhanqiang,Yu, Yonghong,Mou, Renxiang,Zhu, Zhiwei,Beta, Trust. 2018

[3]Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves. Mu, Taihua.

[4]Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China. Ti, Huihui,Li, Qing,Zhang, Ruifen,Zhang, Mingwei,Deng, Yuanyuan,Wei, Zhencheng,Chi, Jianwei,Zhang, Yan.

[5]Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity. Ti, Huihui,Zhang, Ruifen,Li, Qing,Wei, Zhencheng,Zhang, Mingwei.

[6]Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with alpha-amylase. Liu, Lei,Zhang, Ruifen,Deng, Yuanyuan,Zhang, Yan,Xiao, Juan,Huang, Fei,Wen, Wei,Zhang, Mingwei.

[7]PREPARATIVE SEPARATION OF C-19-DITERPENOID ALKALOIDS FROM Aconitum carmichaelii Debx BY pH-ZONE-REFINING COUNTER-CURRENT CHROMATOGRAPHY. Liu, Dahui,Shu, Xikai,Wang, Xiao,Fang, Lei,Huang, Luqi,Xi, Xingjun,Zheng, Zhenjia. 2013

[8]HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia. Yao, LH,Jiang, YM,Datta, N,Singanusong, R,Liu, X,Duan, J,Raymont, K,Lisle, A,Xu, Y. 2004

[9]Chemical constituents from Orobanche cernua Loefling. Qu, Zheng-yi,Zhang, Yu-wei,Yao, Chun-lin,Jin, Yin-ping,Zheng, Pei-he,Sun, Cheng-he,Liu, Jun-xia,Wang, Yu-shuai,Wang, Ying-ping.

[10]The interaction of phenolic acids with Fe(III) in the presence of citrate as studied by isothermal titration calorimetry. Yang, Senpei,Bai, Guangling,Chen, Lingli,Shen, Qun,Zhao, Guanghua,Diao, Xianmin. 2014

[11]Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples. Tan, Junfeng,Lin, Zhi,Tan, Junfeng,Engelhardt, Ulrich H.,Kaiser, Nils,Maiwald, Beate.

[12]Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars. Yao, Yang,Sang, Wei,Ren, Guixing,Zhou, Mengjie. 2010

[13]Phenolic acids alleviate high-fat and high-fructose diet-induced metabolic disorders in rats. Guo, Xiaoxuan,Ji, Baoping,Zhou, Feng,Wang, Ou,Wang, Yong,Wang, Kai.

[14]Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars. Yao, Yang,Ren, Guixing. 2011

[15]Research on the relationship between phenolic acids and rooting of tree peony (Paeonia suffruticosa) plantlets in vitro. Shang, Wenqian,Wang, Zheng,He, Songlin,He, Dan,Liu, Yiping,He, Songlin,Fu, Zhenzhu.

[16]Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities. Chen, Hengye,Shao, Yanchun,Chen, Fusheng,Chen, Hengye,Shao, Yanchun,Chen, Fusheng,Zhou, Youxiang.

[17]Mulberry anthocyanin biotransformation by intestinal probiotics. Cheng, Jing-Rong,Liu, Xue-Ming,Chen, Zhi-Yi,Zhang, You-Sheng,Zhang, Ye-Hui.

[18]Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice. Liu, Lei,Guo, Jinjie,Zhang, Ruifen,Wei, Zhencheng,Deng, Yuanyuan,Guo, Jinxin,Zhang, Mingwei.

[19]Identification of Acacia Honey Adulteration with Rape Honey Using Liquid Chromatography-Electrochemical Detection and Chemometrics. Wang, Jinmei,Chen, Lanzhen,Cao, Wei,Wang, Jinmei,Du, Xiaojing,Cheng, Ni,Zheng, Jianbin,Cao, Wei,Xue, Xiaofeng,Chen, Lanzhen,Zhao, Jing.

[20]Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice. Yu, Yuanshan,Xu, Yujuan,Wu, Jijun,Xiao, Gengsheng,Fu, Mangqin,Zhang, Yousheng.

作者其他论文 更多>>

微信小程序