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Antioxidative activities of volatile and non‐volatile extracts of Schisandra chinensis Baill fruit
Author(s) -
Park MinSeon,
Park MinSun,
Lee KwangGeun
Publication year - 2020
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3582
Subject(s) - chemistry , schisandra chinensis , dpph , terpene , chromatography , gas chromatography–mass spectrometry , carboxylic acid , aldehyde , antioxidant , organic chemistry , mass spectrometry , medicine , alternative medicine , pathology , traditional chinese medicine , catalysis
In this study, the antioxidative activity of volatile and non‐volatile extracts from Schisandra chinensis Baill fruit was evaluated. The antioxidative activity of the sample was measured via aldehyde/carboxylic acid assay, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, and lipid/malonaldehyde assay. The sample was steam distilled under reduced pressure for extracting out the volatile components. The volatile extract was fractionated into seven fractions. The non‐volatile compounds were extracted using methanol. The antioxidative activities of 500 μg/mL of non‐volatile extract were estimated to be 76.80% by DPPH assay and 85.55% by lipid/malonaldehyde assay. Aldehyde/carboxylic acid assay revealed that fractions ⅰ and ⅱ of the volatile extract exhibited the most potent and dose‐dependent antioxidative activity. Terpenes in the volatile extract including α‐ylangene (733.512 μg/g), β‐elemene (145.690 μg/g), and bornyl acetate (321.825 μg/g) were found to contribute to the antioxidative activity.