Premium
Antioxidant, Antibrowning, and Cytoprotective Activities of Ligustrum robustum (Rxob.) Blume Extract
Author(s) -
Yu ZhiLong,
Zeng WeiCai
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12224
Subject(s) - antioxidant , chemistry , ursolic acid , browning , nutraceutical , phenols , functional food , food science , loo , column chromatography , biochemistry , chromatography , stereochemistry , quantitative structure–activity relationship
The antioxidant, antibrowning, and cytoprotective activities of Ligustrum robustum (Rxob.) Blume extract (LRE) were investigated and the main antioxidant component was isolated and identified. With its high content of phenols and flavonoids, the LRE showed remarkable antioxidant capacity to scavenge free radicals in vitro and to inhibit oil oxidation in a peanut oil system. Moreover, LRE was observed to inhibit tyrosinase action and browning of fresh‐cut apple slices effectively. Furthermore, the cytoprotective activity of LRE was evaluated in a human intestine model using Caco‐2 cell lines. According to the activity‐guided isolation and identification, by using column chromatography, high‐performance liquid chromatography, time‐of‐flight mass spectrometry, and nuclear magnetic resonance analyses, ursolic acid was characterized as the main antioxidant component of LRE; it showed the strongest free radical‐scavenging activity. The results suggested that L. robustum (Rxob.) Blume could be a new resource for preparing functional food and nutraceutical products for use in food and pharmacology industries.