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PREPARATION AND ANTIOXIDANT ACTIVITY OF CAMELLIANIN A FROM ADINANDRA NITIDA LEAVES
Author(s) -
YUAN ERDONG,
LIU BENGUO,
NING ZHENGXIANG
Publication year - 2008
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00214.x
Subject(s) - chemistry , antioxidant , ingredient , linoleic acid , electrospray ionization , mass spectrometry , ethanol , traditional medicine , food science , chromatography , biochemistry , medicine , fatty acid
A practicably significant method for preparing camellianin A, which was confirmed by high‐performance liquid chromatography–electrospray ionization/mass spectrometry , was established by extracting with water from Adinandra nitida leaves and recrystallizing from 20% ethanol. A yield of about 3.85% (dry mass) was obtained with a purity of 98.9%. The antioxidant activity of camellianin A was evaluated by using different antioxidant tests. The results showed that camellianin A could significantly inhibit lipid peroxidation in a linoleic acid emulsion system, and scavenge 1,1‐diphenyl‐2‐picrylhydrazyl (IC 50 2.37 mg/mL) and hydroxyl radicals in a dose‐dependent manner. A linear correlation between the concentration and the reducing power of camellianin A was also observed ( r 2 = 0.9972).PRACTICAL APPLICATIONS Adinandra nitida leaves, abundant in camellianin A, have been consumed as health tea (Shiyacha) and herbal medicine in southern China for hundreds of years. Camellianin A with a high purity was prepared from A. nitida leaves by extremely simple and economical methods, and exhibited a potential antioxidant activity. The results obtained in this study suggested that camellianin A may be widely used in the food and the pharmaceutical industry as a potential natural antioxidant and a functional ingredient.