Search for Author, Title, Keyword
Polyphenol Profiles and Antioxidant Properties of Ethanol Extracts from Osmanthus Fragrans (Thunb.) Lour. Flowers
 
More details
Hide details
Publication date: 2017-12-31
 
Pol. J. Food Nutr. Sci. 2017;67(4):317–325
 
KEYWORDS
ABSTRACT
This study evaluated the antioxidant activity of ethanol extracts of Osmanthus fragrans (Thunb.) Lour. flowers (EOF) and identified phenolic compounds in EOF using liquid chromatography-mass spectrometry. Nine compounds, 3-O-caffeoylquinic acid, caffeic acid 4-O-glucoside, salidroside, 5-O-coumaroylquinic acid, 4-O-coumaroylquinic acid, acteoside, ligustroside, fucosterol and arjunolic acid were identified. To our knowledge, caffeic acid 4-O-glucoside, 5-O-coumaroylquinic acid and 4-O-coumaroylquinic acid have not been detected in EOF. In vitro antioxidant activity analysis demonstrated that EOF possessed strong DPPH and ABTS radicals scavenging activity with EC50 values at 0.26±0.06 mg/mL and 0.36±0.01 mg/mL, respectively, and reducing power with Ab0.5 value at 13.04±0.16 μg/mL. The values of oxygen radical absorbance capacity (ORAC) was 333.23±13.39 μmol Trolox/g. Antioxidant activity assay in human umbilical vein endothelial cells (HUVEC) showed that the activity of superoxide dismutase (SOD) was significantly improved and the reactive oxygen species (ROS) was removed effectively from cells when treated with EOF of 300~3000 μg/L.
 
REFERENCES (35)
1.
Arfan M., Amin H., Karamać M., Kosińska A., Shahidi F., Wiczkowski W., Amarowicz R., Antioxidant activity of extracts of Mallotus philippinensis fruit and bark. J. Food Lipids, 2007, 14, 280-297.
 
2.
Barnes S., Kirk M., Cowardt L., Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-ES-MS spectrometry. J. Agric. Food Chem., 1994, 42, 2466-2474.
 
3.
Calhoun D.A., Jones D., Textor S., Goff D.C., Murphy T.P., Toto R.D., et al. Resistant hypertension: diagnosis, evaluation, and treatment. A scientific statement from the American Heart Association Professional Education Committee of the Council for High Blood Pressure Research. Hypertension, 2008, 51, 1403-1419.
 
4.
Clifford M.N., Johnston K.L., Knight S., Kuhnert N., Hierarchical scheme for LC-MSn identification of chlorogenic acids. J. Agric. Food. Chem., 2003, 51, 2900-2911.
 
5.
de Rijke E., Zappey H., Ariese F., Gooijer C., Brinkman U.A., Liquid chromatography with atmospheric pressure chemical ionization and electrospray ionization mass spectrometry of flavonoids with triple-quadrupole and ion-trap instruments. J. Chromatogr. A, 2003, 984, 45-58.
 
6.
Hatano T., Rei Edamatsu M.H., Akitane Mori HY.F., Yasuhara T., Yoshida T., Okuda T., Effects of the interaction of tannins with co-existing substances. VI.i) Effects of tannins and related polyphenols on superoxide anion radical, and on 1,1-diphenyl-2-picrylhydrazyl. Chem. Pharm. Bull., 1989, 37, 2016-2021.
 
7.
Hung C.Y., Tsai Y.C., Li K.Y., Phenolic antioxidants isolated from the flowers of Osmanthus fragrans. Molecules, 2012, 17, 10724-10737.
 
8.
Huang B., Chen H.Q., Shao, L.Q., The ethanol extract of Osmanthus fragrans attenuates Porphyromonas gingivalis lipopolysaccharide-stimulated inflammatory effect through the nuclear factor erythroid 2-related factor-mediated antioxidant signalling pathway. Arch. Oral. Biol., 2015, 60, 1030-1038.
 
9.
Hwa J.S., Mun L., Kim H.J., Seo H.G., Lee J.H., Kwak J.H., Lee D.U., Chang K.C., Genipin selectively inhibits TNF-alpha-activated VCAM-1 but not ICAM-1 expression by upregulation of PPAR-gamma in human endothelial cells. Korean J. Physiol. Pharmacol., 2011, 15, 157-162.
 
10.
Khan R.A., Khan M.R., Sahreen S., Ahmed M., Assessment of flavonoids contents and in vitro antioxidant activity of Launaea procumbens. Chem. Cent. J., 2012, 6, art. no 43.
 
11.
Kim Y.S., Ahn Y., Hong M.H., Joo S.Y., Jeong M.H., Kim K.H., et al., Carvedilol inhibits expressions of vascular cell adhesion molecule-1, intercellular adhesion molecule-1, monocyte chemoattractant-1, and interleukin-8 via NF-κB inhibition in human endothelial cells. Korean Circ. J., 2005, 35, 576-582.
 
12.
Kis E., Rajnai Z., Ioja E., Heredi Szabo K., Nagy T., Mehn D., Krajcsi P., Mouse Bsep ATPase assay: a nonradioactive tool for assessment of the cholestatic potential of drugs. J. Biomol. Screen., 2009, 14, 10-15.
 
13.
Lee D.G., Lee S.M., Bang M.H., Park H.J., Lee T.H., Kim Y.H., Kim J.Y., Baek N.I., Lignans from the flowers of Osmanthus fragrans var. aurantiacus and their inhibition effect on NO production. Arch. Pharm. Res., 2011a, 34, 2029-2035.
 
14.
Lee D.G., Park J.H., Yoo K.H., Chung I.S., Lee Y.H., Lee J.K., Han D.S., Cho S.M., Baek N.I., 24-Ethylcholesta-4,24(28)-dien-3,6-dione from Osmanthus fragrans var. aurantiacus flowers inhibits the growth of human colon cancer cell line, HCT-116. J. Korean Soc. Appl. Bi., 2011b, 54, 206-210.
 
15.
Lee H.H., Lin C.T. Yang L.L., Neuroprotection and free radical scavenging effects of Osmanthus fragrans. J. Biomed. Sci., 2007, 14, 819-827.
 
16.
Lenz T.L., Monaghan M.S., Lifestyle modifications for patients with hypertension. J. Am. Pharm. Assoc., 2008, 48, e92-9; quiz e100-2.
 
17.
Li A.N., Li S., Li H.B., Xu D.P., Xu X.R., Chen F., Total phenolic contents and antioxidant capacities of 51 edible and wild flowers. J. Funct. Foods, 2014, 6, 319–330.
 
18.
Lin L.Z., Harnly J.M., Identification of the phenolic components of chrysanthemum flower (Chrysanthemum morifolium Ramat). Food Chem., 2010, 120, 319-326.
 
19.
Liu J., Nakamura S., Xu B., Matsumoto T., Ohta T., Fujimoto K., Ogawa K., Fukaya M., Miyake S., Yoshikawa M., Matsuda H., Chemical structures of constituents from the flowers of Osmanthus fragrans var. aurantiacus. J. Nat. Med., 2015, 69, 135-141.
 
20.
Ma Y.L., Vedernikova I., Van den Heuvel H., Claeys M., Internal glucose residue loss in protonated O-diglycosyl flavonoids upon low-energy collision-induced dissociation. J. Am. Soc. Mass Spectrom., 2000, 11, 136-144.
 
21.
Mertz C., Gancel A.L., Gunata Z., Alter P., Dhuique-Mayer C., Vaillant F., Perez A.M., Ruales J., Brat P., Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits. J. Food Compos. Anal., 2009, 22, 381-387.
 
22.
Omura H., Honda K., HayashI N., Floral scent of Osmanthus fragrans discourages foraging behavior of cabbage butterfly, Pieris rapae. J. Chem. Ecol., 2000, 26, 655-666.
 
23.
Orak H.H., Karamać M., Orak A., Amarowicz R., Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean (Phaseolus vulgaris L.) varieties. Pol. J. Food Nutr. Sci., 2016, 66, 253-260.
 
24.
Ouyang X.L., Wei L.X., Wang H.S., Pan Y.M.,. Antioxidant activity and phytochemical composition of Osmanthus fragrans' pulps. South Afr. J. Bot., 2015, 98, 162-166.
 
25.
Oyaizu M., Studies on products of browning reactions: antioxi-dative activities of products of browning reaction prepared from glucosamine. Jap. J. .Nut., 1986, 44, 307–315 (in Japanese; English abstract).
 
26.
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 1999, 26, 1231-1237.
 
27.
Spanos G.A., Wrolstad R.E., Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem., 1990, 38, 1565-1571.
 
28.
Tian Q., Li D., Patil B.S., Identification and determination of flavonoids in buckwheat (Fagopyrum esculentum Moench, Polygonaceae) by high-performance liquid chromatography with electrospray ionisation mass spectrometry and photodiode array ultraviolet detection. Phytochem. Anal., 2002, 13, 251-256.
 
29.
Wang L.M., Li M.T., Jin W.W., Li S., Zhang S.Q., Yu L.J., Variations in the components of Osmanthus fragrans Lour. essential oil at different stages of flowering. Food Chem., 2009, 114, 233-236.
 
30.
Weidner S., Amarowicz R., Karamać M., Dąbrowski G., Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to pre-harvest sprouting. Eur. Food Res. Technol., 1999, 210, 109-113.
 
31.
Wu L.C., Chang L.H., Chen S.H., Fan N.C., Ho J.A.A., Antioxidant activity and melanogenesis inhibitory effect of the acetonic extract of Osmanthus fragrans: A potential natural and functional food flavor additive. LWT - Food Science and Technology, 2009, 42, 1513-1519.
 
32.
Yin W., Liu J.Q., Zhang G.S., Chemical constituents of Osmanthus fragrans fruits. Zhongguo Zhong Yao Za Zhi, 2013, 38, 4329-4334 (in Chinese; English abstract).
 
33.
Xiong L., Yang J., Jiang Y., Lu B., Hu Y., Zhou F., Mao S., Shen C., Phenolic compounds and antioxidant capacities of 10 common edible flowers from China. J. Food Sci., 2014, 79, C517-C525.
 
34.
34. Yoo K.H., Park J.H., Lee D.K., Fu Y.Y., Baek N.I., Chung I.S., Pomolic acid induces apoptosis in SK-OV-3 human ovarian adenocarcinoma cells through the mitochondrial-mediated intrinsic and death receptor-induced extrinsic pathways. Oncol. Lett., 2013, 5, 386-390.
 
35.
35. Zeng Y., Deng M., Lv Z., Peng Y., Evaluation of antioxidant activities of extracts from 19 Chinese edible flowers. SpringerPlus, 2014, 3, 315.
 
 
CITATIONS (5):
1.
An update on the health benefits promoted by edible flowers and involved mechanisms
Jingyun Zheng, Baiyi Lu, Baojun Xu
Food Chemistry
 
2.
Green synthesis of carbon dots using the flowers of Osmanthus fragrans (Thunb.) Lour. as precursors: application in Fe3+ and ascorbic acid determination and cell imaging
Min Wang, Yuyan Wan, Kailian Zhang, Qifeng Fu, Lujun Wang, Jing Zeng, Zhining Xia, Die Gao
Analytical and Bioanalytical Chemistry
 
3.
Microwave-assisted green extraction of antioxidant components from Osmanthus fragrans (Lour) flower using natural deep eutectic solvents
Chenghui Pan, Laijun Zhao, Dayun Zhao
Journal of Applied Research on Medicinal and Aromatic Plants
 
4.
Antioxidant Activity and Acteoside Analysis of Abeliophyllum distichum
Hak-Dong Lee, Ji Kim, Qi Pang, Pil-Mun Jung, Eun Cho, Sanghyun Lee
Antioxidants
 
5.
Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers
Chang Yuexing, Lin Junjie, Pan Siqing, Jing Yanlin, Guo Ailing, Deng Yun
Natural Product Communications
 
eISSN:2083-6007
ISSN:1230-0322