Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube

作     者：Huan-xia Zhao Hai-sheng Zhang Shu-fang Yang 

作者机构：Lab.of Fruit and Vegetables ProcessingCollege of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’an 710062China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2014年第3卷第3期

页      面：183-190页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：This research was supported by the Ministry of Science and Technology in Agricultural Science and Technology Achievement Transformation Fund Project:(No.2011CB23600017) the National Technology People’s Republic of China 

主　　题：Chinese jujube Phenolic compounds Flavonoids Antioxidant activity Phlorizin 

摘      要：Phenolic compounds and its antioxidant activity of extracts from seven cultivars of Chinese jujubes were investigated by high performance liquid chromatography(HPLC)with standards and different antioxidant evaluation methods,such as phosphomolybdenum assay,superoxide radical scavenging activity(SRSA),hydroxyl radical scavenging activity(HRSA),antihemolytic activity and inhibition of lipid peroxidation in rat liver homogenate,*** results showed the components of the extracts are comprised of total phenols and flavonoids,and its content ranges from 454.3 to 1298.9(GAE mg/100 g dry weight).Phlorizin,catechin,gallic acid,chlorogenic acid,caffeic acid were the predominant phenolic *** the extracts had significant antioxidant activities either in vitro or in *** analysis indicated that the antioxidant capacities of Chinese jujube extracts demonstrated a good positive relationship with some phenolic acids,which was higher in Xiao and *** results indicated that Xiao and Goutou could be attributed to a potential source of natural antioxidants for food applications.