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Identification of flavonoids and chlorogenic acids in elm fruits from the genus Ulmus and their antioxidant activity
Author(s) -
Gu ZhaoYu,
Feng ChengYong,
Li ShanShan,
Yin DanDan,
Wu Qian,
Zhang Ling,
Wang LiangSheng
Publication year - 2019
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.201900302
Subject(s) - ulmus pumila , rutin , kaempferol , chlorogenic acid , quercetin , chemistry , botany , antioxidant , flavonoid , food science , biology , biochemistry
Elm fruits were once an important food source in the years of famine. Research on the functional compounds in elm fruits was almost unavailable. In this study, we established an efficient high‐performance liquid chromatography method for the simultaneous separation of eight chlorogenic acids and 28 flavonoids in elm fruits for the first time. Total flavonoid contents ranged from 286 mg/100 g ( Ulmus laciniata ) to 1228 mg/100 g ( U. pumila ). High concentrations of rutin, quercetin 3‐ O ‐glucoside, and kaempferol derivatives were present in U. laevis , U. castaneifolia , and U. pumila , respectively. Furthermore, the fruit extracts of U. americana , U. castaneifolia , U. davidiana , and U. pumila showed higher antioxidant activity. These results suggest that fruits of these species can be used as bioresources for the extraction of the corresponding functional compounds. This work provides informative data and can be an important reference for future research on elm fruits as a renewed food resource.