Root tubers of Lactuca tuberosa as a source of antioxidant phenolic compounds and new furofuran lignans.
作者： Anna Stojakowska , Klaudia Michalska , Janusz Malarz , Alex Beharav , Wanda Kisiel
DOI: 10.1016/J.FOODCHEM.2012.11.062
关键词:
摘要: From the root tubers of Lactuca tuberosa, a wild edible plant species, nine phenolic compounds were isolated, including two new furofuran lignan glucosides, named lactuberin A and B. Their structures elucidated by spectroscopic methods, especially HRESIMS 2D NMR techniques. This is first time that belonging to epi series 2,6-diaryl-3,7-dioxabicyclo[3.3.0]octane type lignans have been found in species. The total content tuber extract was evaluated its major constituents, caffeic acid, chlorogenic acid 3,5 dicaffeoylquinic known possess antioxidant activity, quantified. Additionally, showed DPPH radical scavenging activity implying potential as functional food.
ssu.ac.ir 参考文章(27)
A. Wesołowska, A. Nikiforuk, K. Michalska, W. Kisiel, E. Chojnacka-Wójcik, Analgesic and sedative activities of lactucin and some lactucin-like guaianolides in mice Journal of Ethnopharmacology. ,vol. 107, pp. 254- 258 ,(2006) , 10.1016/J.JEP.2006.03.003
W. Kisiel, K. Zielińska, Sesquiterpenoids and phenolics from Lactuca perennis. Fitoterapia. ,vol. 71, pp. 86- 87 ,(2000) , 10.1016/S0367-326X(99)00112-4
Chia-Chung Hou, Shwu-Jiuan Lin, Juei-Tang Cheng, Feng-Lin Hsu, Antidiabetic dimeric guianolides and a lignan glycoside from Lactuca indica. Journal of Natural Products. ,vol. 66, pp. 625- 629 ,(2003) , 10.1021/NP0205349
Rafael Llorach, Ascensión Martínez-Sánchez, Francisco A. Tomás-Barberán, María I. Gil, Federico Ferreres, Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry. ,vol. 108, pp. 1028- 1038 ,(2008) , 10.1016/J.FOODCHEM.2007.11.032
Young Choong Kim, Neuroprotective phenolics in medicinal plants Archives of Pharmacal Research. ,vol. 33, pp. 1611- 1632 ,(2010) , 10.1007/S12272-010-1011-X
F Poli, G Sacchetti, B Tosi, M Fogagnolo, G Chillemi, R Lazzarin, A Bruni, Variation in the content of the main guaianolides and sugars in Cichorium intybus var. “Rosso di Chioggia” selections during cultivation Food Chemistry. ,vol. 76, pp. 139- 147 ,(2002) , 10.1016/S0308-8146(01)00254-0
Ana P Tiveron, Priscilla S Melo, Keityane B Bergamaschi, Thais MFS Vieira, Marisa AB Regitano-d’Arce, Severino M Alencar, None, Antioxidant activity of Brazilian vegetables and its relation with phenolic composition. International Journal of Molecular Sciences. ,vol. 13, pp. 8943- 8957 ,(2012) , 10.3390/IJMS13078943
Pietro Fusani, Christian Zidorn, Phenolics and a sesquiterpene lactone in the edible shoots of Cicerbita alpina (L.) Wallroth Journal of Food Composition and Analysis. ,vol. 23, pp. 658- 663 ,(2010) , 10.1016/J.JFCA.2009.08.014
Xiangfei Liu, Shane Ardo, Marisa Bunning, John Parry, Kequan Zhou, Cecil Stushnoff, Frank Stoniker, Liangli Yu, Patricia Kendall, Total phenolic content and DPPH radical scavenging activity of lettuce (Lactuca sativa L.) grown in Colorado LWT - Food Science and Technology. ,vol. 40, pp. 552- 557 ,(2007) , 10.1016/J.LWT.2005.09.007
Wanda Kisiel, Klaudia Michalska, Lignans and sesquiterpenoids from Lactuca sibirica. Fitoterapia. ,vol. 79, pp. 241- 244 ,(2008) , 10.1016/J.FITOTE.2007.09.002