|
|
|
HPLC Fingerprint-Antioxidant Properties Study of Buckwheat |
ZHAO Gang, WANG Shu, HU Yi-bing, ZOU Liang |
College of Biotechnology Industly, Chengdu University, Chengdu 610106, P.R.China |
|
|
摘要 For quality control of buckwheat, fingerprint-efficacy study of buckwheat was carried out in this work. 2,2´-Bipyridyl,2,2- diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of the buckwheat was measured using UV spectrometer. Chemical fingerprints of tartary buckwheat from 29 different sources were determined by HPLC-UV and investigated by similarity analysis and hierarchical clustering analysis. The fingerprint-efficacy relationship between chemical fingerprint and DPPH radical scavenging activity of tartary buckwheat were established by multi-linear regression analysis. The results showed that the sources of buckwheat had some important influence on the chemical fingerprints and DPPH radical scavenging activity. DPPH radical scavenging activity of tartary buckwheat was stronger than that of common buckwheat, rutin, and kaempferol and some unknown compound might be the major effective components for quality control of tartary buckwheat for its antioxidant activity.
Abstract For quality control of buckwheat, fingerprint-efficacy study of buckwheat was carried out in this work. 2,2´-Bipyridyl,2,2- diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of the buckwheat was measured using UV spectrometer. Chemical fingerprints of tartary buckwheat from 29 different sources were determined by HPLC-UV and investigated by similarity analysis and hierarchical clustering analysis. The fingerprint-efficacy relationship between chemical fingerprint and DPPH radical scavenging activity of tartary buckwheat were established by multi-linear regression analysis. The results showed that the sources of buckwheat had some important influence on the chemical fingerprints and DPPH radical scavenging activity. DPPH radical scavenging activity of tartary buckwheat was stronger than that of common buckwheat, rutin, and kaempferol and some unknown compound might be the major effective components for quality control of tartary buckwheat for its antioxidant activity.
|
Received: 28 May 2011
Accepted: 27 July 2012
|
Fund: This research was financially supported by the National Spark Program of China (2010GA812002), the Earmarked Fund for China Agriculture Research System, and the Administration Fundation of Traditional Chinese Medicine of Sichuan Province, China (2010-78). |
Corresponding Authors:
PENG Lian-xin, Tel: +86-28-84616628, E-mail: penglianxin@cdu.edu.cn
E-mail: penglianxin@cdu.edu.cn
|
About author: ZHAO Gang, E-mail: zhaogang@cdu.edu.cn; |
Cite this article:
ZHAO Gang, WANG Shu, HU Yi-bing, ZOU Liang.
2012.
HPLC Fingerprint-Antioxidant Properties Study of Buckwheat. Journal of Integrative Agriculture, 12(7): 1111-1118.
|
[1]Guo X F, Yue Y D, Tang F, Wang J, Yao X. 2008. Detection of antioxidative capacity of bamboo leaf extract by scavenging organic free radical DPPH. Spectroscopy and Spectral Analysis, 28, 1578-1582. (in Chinese) [2]Hair J F, Anderson R E, Tatham R L, Black W C. 1999. Multivariate Data Analysis. 5th ed. Prentice Hall International, Madrid. Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. 2002. Buckwheat-the source of antioxidant activity in functional foods. Food Research International, 35, 207-221. [3]Kong W J, Zhao Y L, Xiao X H, Jin C, Li Z L. 2009. Quantitative and chemical fingerprint analysis for quality control of rhizoma coptidischinensis based on UPLC-PAD combined with chemometrics methods. Phytomedicine, 16, 950-959. [4]Lin R F, Zhou Y N, Wang R. 2001. The adjustion of tartary buckwheat extracts to blood sugar and blood lipid of mouse and big rat. Acta Agriculturae Boreall-Sinica, 16, 122-126. (in Chinese) [5]Li Y, Wu T, Zhu J H, Wan L L, Yu Q, Li X X, Cheng Z H, Guo C. 2010. Combinative method using HPLC fingerprint and quantitative analyses for quality consistency evaluation of an herbal medicinal preparation produced by different manufacturers. Journal of Pharmaceutical and Biomedical Analysis, 52, 597-602. [6]Lu X, Wang L, Wei H, Yang Z Q, Wang W. 2006. Structureactivity relationship of flavonoids in antioxidant activity. Food Science, 27, 233-237. (in Chinese) [7]Morishita T, Yamaguchi H, Degi K. 2007. The contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat grain. Plant Production Science, 10, 99-104. [8]Oomah B D, Mazza G. 1996. Flabonoids and antioxidative activties in buckwheat. Journal of Agricultural and Food Chemistry, 44, 1746-1750. [9]Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin J C, Bailleul F, Trotin F. 2002. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology, 72, 35-42. [10]Ren W, Qiao Z, Wang H, Zhu L, Zhang L, Lu Y, Cui Y, Zhang Z, Wang Z. 2001. Tartary buckwheat flavonoid actvates caspase 3 and induces HL-60 cell apoptosis. Methods & Findings in Experimental & Clinical Pharmacology, 23, 427. (in Chinese) [11]Tan P, Fang Y M, Wang Y H, Zhang C S. 2008. Study on DPPH• scavening activities of the breeds of tartary buckwheat flavonoids. Food Research and Development, 29, 20-23. (in Chinese) [12]Tao S Y, Xu F. 2006. Effects of tartary wheet flavone on neurofunction in diabetic rats. Practical Pharmacy and Clinical Remedies, 9, 219-221. (in Chinese) [13]Tomotake H, Yamanoto N, Krrabyashi H, Kawakami A, kayashita J, Ohinata H, Karasawa H, Kato N. 2007. Preparation of tartary buckwheat protein product and its improving effect on cholesterol metabolism in rats and mice fed cholesterol-enriched diet. Journal of Food Science, 7, 528-533. [14]Wang H F, Qiao Z H, Ren W Y, Lu Y J, Zhu L, Zhang L, Zhang Z, Wang Z H. 2002. Antiproliferative effect of tartary buckwheat trypsin inhibitor on HL-60 cells. Journal of Shanxi Medical University, 33, 1-5. (in Chinese) [15]Watanabe M. 1998. Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moech) groats. Journal of Agricultural and Food Chemistry, 46, 839-845. [16]Wijngaard H H, Arendt E K. 2006. Buckwheat. Cereal Chemistry, 83, 391-401. [17]Xu B C, Ding X L. 2003. Antioxidant activity of buchwheat seed extracts. Journal of the Chinese Cereals and Oils Association, 18, 54-58. (in Chinese) [18]Yang H Y, Chai Y, Huang Z M, Huang M. 2011. Effects of extraction solvents and methods on antioxidant activity of tartary buckwheat bran extracts. Journal of Chinese Institute of Food Science and Technology, 11, 28-32. (in Chinese) [19]Yao Y P, Tian C R, Cao W. 2008. Anti-oxidative constituents of ethanol of extract from buckwheat seeds by HPLCelectro-spray MS. Agricultural Sciences in China, 7, 356-362. [20]Zadernowski R, Pieraynowska-korniak G, Ciepielewska D, Fornal L. 1992. Chemical characteristics and biological functions of phenolic acids of buckwheat and lentil seed. Fagopyrum, 12, 27-35. [21]Zdunczyk Z, Flis M, Zielinski H, Wroblewska M, Antoszkiewicz Z, Juskiewicz J. 2006. In vitro antioxidant activities of barley, huskedoat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats. Journal of Agricultural and Food Chemistry, 54, 4168-4175. [22]Zhou X L, Zhou Y M. 2008. Study on antioxidative activities of crude and pure flavoniods from buckwheat bran in vitro. Science and Technology of Food Industry, 229, 78-80. (in Chinese) |
No Suggested Reading articles found! |
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
|
Shared |
|
|
|
|
|
Discussed |
|
|
|
|