Phenolic compounds and antioxidant properties of bulb extracts of Lilium leucanthum (Baker) Baker native to China
Main Article Content
Keywords
antioxidant activity, ecotype, L. leucanthum, phenolic compounds
Abstract
Lilium leucanthum is popularly used as one of the ornamental lily plant and medicinal bulbs in its local distribution areas with a long history in China. The aim of this study was to provide sufficient experimental evidence for further utilisation of wild L. leucanthum as a source of natural antioxidants. Total phenolic content and antioxidant activity of three ecotypes of L. leucanthum from Zhenping, Zhouqu and Liuba County of China P.R. were determined using the method of Folin-Ciocalteau and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, cupric-reducing antioxidant capacity, hydroxyl radical scavenging activity, superoxide radical scavenging activity and lipid peroxidation inhibition. Ten antioxidant standards were used in high-performance liquid chromatography (HPLC) with diode array detection for phenolic compounds. The results showed that the tested samples from wild Zhenping ecotype had the highest phenolic content and the strongest antioxidant capacity among all three ecotypes, except for superoxide radical scavenging activity. HPLC analysis revealed that myricetin was the most abundant phenolic and the chlorogenic acid was the major phenolic acid in all bulb extracts tested. According to the linear correlation analysis, the total phenolic content was the major contributor to the total antioxidant capacity in lily bulb except for superoxide radical scavenging activity. The results suggest the wild Zhenping ecotype of the selected L. leucanthum would have a promising application as a potential source of food and medicinal herb by virtue of its valuable properties for human health.
References
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Elmastas, M., Türkekul, ?., Öztürk, L., Gülçin, ?., I??ldak, Ö. and Aboul-Enein, H.Y., 2006. The antioxidant activity of two wild edible mushrooms (Morchella vulgaris and Morchella esculanta). Combinatorial Chemistry & High Throughput Screening 9: 443-448.
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Fu, L., Xu, B.T., Gan, R.Y., Zhang, Y., Xu, X.R., Xia, E.Q. and Li, H.B., 2011. Total phenolic contents and antioxidant capacities of herbal and tea infusions. International Journal of Molecular Sciences 12: 2112-2124.
Halicia, M., Odabasoglua, F., Suleymanb, H., Cakirc, A., Asland, A. and Bayir Y., 2005. Effects of water extract of Usnea longissimaon antioxidant enzyme activity and mucosal damage caused by indomethacin in rats. Phytomedicine 12: 656-662.
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Hong, J.T., Yen, J.H., Wang, L., Lo, Y.H., Chen, Z.T. and Wu, M.J., 2009. Regulation of heme oxygenase-1 expression and MAPK pathways in response to kaemperol and rhamnocitrin in PC12 cells. Toxicology and Applied Pharmacology 237: 59-68.
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Jayaprakasha, G.K., Girennavar, B. and Patil, B.S., 2008. Radical scavenging activities of Rio red grapefruits and sour orange fruit extracts in different in vitro model systems. Bioresource Technology 99: 4484-4494.
Jiang, B. and Zhang, Z.W., 2012. Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China. Molecules 17: 8804-8821.
Kang, J., Xie, C.H., Li, Z.M., Nagarajan S., Schauss A.G. and Wu T., 2011. Flavonoids from acai (Euterpe oleracea Mart.) pulp and their antioxidant and anti-inflammatory activities. Food Chemistry 128: 152-157.
Karadag, A., Ozcelik, B. and Saner, S., 2009. Review of methods to determine antioxidant capacities. Food Analytical Methods 2: 41-60.
Ksouri, R., Falleh, H., Megdiche, W., Trabelsi, N., Mhamdi, B. and Chaieb, K., 2009. Antioxidant and antimicrobial activities of the edible medicinal halophyte Tamarix gallica L. and related polyphenolic constituents. Food and Chemical Toxicology 47: 2083-2091.
Liang, T.G., Yue, W.Y. and Li, Q.S., 2010. Comparison of the phenolic content and antioxidant activities of apocynum venetum L. (Luo-Bu-Ma) and two of its alternative species. International Journal of Molecular Sciences 11: 4452-4464.
Liao, H., Banbury, L.K. and Leach, D.N., 2008. Antioxidant activity of 45 Chinese herbs and the relationship with their TCM characteristics. Evidence-Based Complementary and Alternative Medicine 5: 429-434.
Luo, J.G., Li, L. and Kong, L.Y., 2012. Preparative separation of phenylpropenoid glycerides from the bulbs of Lilium lancifoliumby high-speed counter-current chromatography and evaluation of their antioxidant activities. Food Chemistry 131: 1056-1062.
Meng, J.F., Fang, Y.L., Zhang, A., Chen, S.X., Xu, T.F., Ren, Z.C., Han, G.M., Liu, J.C., Li, H., Zhang, Z.W. and Wang H., 2011. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province. Food Research International 44: 2830-2836.
Middleton, E., Kandaswami, C. and Theoharides, T.C., 2000. The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacological Reviews 52: 673-751.
Muralikrishna, A.R. and Hatcher, J.F., 2006. Phospholipase A2, reactive oxygen species, and lipid peroxidation in cerebral ischemia. Free Radical Biology and Medicine 40: 376-387.
Reddy, S.V., Suchitra, M.M., Reddy, Y.M. and Reddy, P.E., 2010. Beneficial and detrimental actions of free radicals: a review. Journal of Global Pharma Technology 2: 3-11.
Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Goncalves, A.E.S.S., Genovese, M.I. and Fett, R., 2011. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Research International44: 897-901.
Safer, A.M. and Al-Nughamish, A.J., 1999. Hepatotoxicity induced by the anti-oxidant food additive butylated hydroxytoluene (BHT) in rats: an electron microscopical study. Histology and Histopathology 14: 391-406.
Shukla, S., Mehta, A., John, J., Singh, S., Mehta, P. and Vyas, S.P., 2009. Antioxidant activity and total phenolic content of ethanolic extract of Caesalpinia bonducella seeds. Food and Chemical Toxicology 47: 1848-1851.
Song, F.L, Gan, R.Y., Zhang, Y., Lei, X.Q., Kuang, L. and Li, H.B., 2010. Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. InternationalJournal of Molecular Sciences 11: 2362-2372.
Spencer, J.P., Vauzour, D. and Rendeiro, C., 2009. Flavonoids and cognition: the molecular mechanisms underlying their behavioural effects. Archives of Biochemistry and Biophysics 492: 1-9.
Sroka, Z. and Cisowski, W., 2003. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food And Chemical Toxicology41: 753-758.
Tang, X.Y., He, Z.Y., Dai, Y.F., Xiong, Y.L., Xie, M.Y. and Chen, J., 2010a. Peptide fractionation and free radical scavenging activity of zein hydrolysate. Journal of Agricultural and Food Chemistry 58: 587-593.
Tang, Y.P., Liu, X.Q., Gituru, R.W. and Chen, L.Q., 2010b. Callus induction and plant regeneration from in vitro cultured leaves, petioles and scales of Lilium leucanthum (Baker) Baker. Biotechnology & Biotechnological Equipment 24: 2071-2076.
Tedesco, I., Russo, M., Russo, P., Iacomino, G., Russo, G.L., Carraturo, A., Faruolo, C., Molo, L. and Palumbo, R., 2000. Antioxidant effect of red wine polyphenols on red blood cells. Journal of Nutritional Biochemistry 11: 114-119.
Tiveron, A.P., Melo, P.S., Bergamaschi, K.B., Vieira, T.M.F.S., Regitano-d’Arce, M.A.B. and Alencar, S.M., 2012. Antioxidant activity of Brazilian vegetables and its relation with phenolic composition. International Journal of Molecular Sciences 13: 8943-8957.
Tsuda, T., Watanabe, M., Ohshima, K., Norinobu, S., Choi, S.W., Kawakishi, S. and Osawa, T., 1994. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-beta-D-glucoside and cyanidin. Journal of Agricultural and Food Chemistry 42: 2407-2410.
Van den Berg, R., Haenen, G.R.M.M., Van den Berg, H. and Bast, A., 1999. Applicability of an improved trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chemistry 66: 511-517.
Velioglu, Y.S., Mazza, G., Gao, L. and Oomah, B.D., 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry46: 4113-4117.
Wang, K.J., Zhang, Y.J. and Yang, C.R., 2005. Antioxidant phenolic constituents from Fagopyrum dibotrys. Journal of Ethnopharmacology 99: 259-264.
You, X., Xie, C., Liu, K. and Gu, Z., 2010. Isolation of non-starch polysaccharides from bulb of tiger lily (Lilium lancifolium Thunb) with fermentation of Saccharomyces cerevisiae. Carbohydrate Polymers 81: 35-40.
Zhang, A., Fang, Y.L., Wang, H. and Zhang, Z.W., 2011. Free-radical scavenging properties and reducing power of grape cane extracts from 11 selected grape cultivars widely grown in China. Molecules 16: 10104-10122.
Zhu, Q.Y., Hackman, R.M., Ensunsa, J.L., Holt, R.R. and Keen, C.L., 2002. Antioxidative activities of oolong tea. Journal of Agricultural and Food Chemistry50: 6929-6934.
Amarowicz, R., Karama?, M., Weidner, S., Abe, S. and Shahidi, F., 2002. Antioxidant activity of wheat caryopses and embryos extracts. Journal of Food Lipids 9: 201-210.
Apak, R., Guclu, K., Ozyurek, M. and Karademir, S.E., 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry 52: 7970-7981.
Bernonville, T.D., Guyot, S., Paulin, J.P., Gaucher, M., Loufrani, L., Henrion, D., Derbré, S., Guilet, D., Richomme, P., Dat, J.F. and Brisseta, M.N., 2010. Dihydrochalcones: implication in resistance to oxidative stress and bioactivities against advanced glycation end-products and vasoconstriction. Phytochemistry 71: 443-452.
Chang, C., Yang, M., Wen, H. and Chern, J., 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis 10: 178-182.
Chen, H.Y. and Yen, G.C., 2007. Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves. Food Chemistry 101: 686-694.
Christian, H., Carl, L.K. and Malte, K., 2010. Flavanols and cardiovascular disease prevention.European Heart Journal 31: 2583-2592.
Dai, J. and Mumper, R.J., 2010. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules 15: 7313-7352.
Elmastas, M., Türkekul, ?., Öztürk, L., Gülçin, ?., I??ldak, Ö. and Aboul-Enein, H.Y., 2006. The antioxidant activity of two wild edible mushrooms (Morchella vulgaris and Morchella esculanta). Combinatorial Chemistry & High Throughput Screening 9: 443-448.
Francis, J.A., Rumbeiha, W. and Nair, M.G., 2004. Constituents in easter lily flowers with medicinal activity. Life Science 76: 671-683.
Fu, L., Xu, B.T., Gan, R.Y., Zhang, Y., Xu, X.R., Xia, E.Q. and Li, H.B., 2011. Total phenolic contents and antioxidant capacities of herbal and tea infusions. International Journal of Molecular Sciences 12: 2112-2124.
Halicia, M., Odabasoglua, F., Suleymanb, H., Cakirc, A., Asland, A. and Bayir Y., 2005. Effects of water extract of Usnea longissimaon antioxidant enzyme activity and mucosal damage caused by indomethacin in rats. Phytomedicine 12: 656-662.
Halliwell, B., 1996. Free radicals, proteins and DNA: oxidative damage versus redox regulation. Biochemical Society Transactions 24: 1023-1027.
Hollman, P.C.H., Hertog, M.G.L. and Katan, M.B., 1996. Analysis and health effects of flavonoids. Food Chemistry 57: 43-46.
Hong, J.T., Yen, J.H., Wang, L., Lo, Y.H., Chen, Z.T. and Wu, M.J., 2009. Regulation of heme oxygenase-1 expression and MAPK pathways in response to kaemperol and rhamnocitrin in PC12 cells. Toxicology and Applied Pharmacology 237: 59-68.
Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T. and Tatematsu, M., 1986. Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis. Food and Chemical Toxicology 24: 1071-1082.
Javanovic, S.V., Steenken, S., Hara, Y. and Simic, M.G., 1996. Reduction potential of flavonoid and model phenoxyl radicals. Which ring in flavonoids is responsible for antioxidant activity? Journal of the Chemical Society-Perkin Transactions 2 2: 2497-2504.
Jayaprakasha, G.K., Girennavar, B. and Patil, B.S., 2008. Radical scavenging activities of Rio red grapefruits and sour orange fruit extracts in different in vitro model systems. Bioresource Technology 99: 4484-4494.
Jiang, B. and Zhang, Z.W., 2012. Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China. Molecules 17: 8804-8821.
Kang, J., Xie, C.H., Li, Z.M., Nagarajan S., Schauss A.G. and Wu T., 2011. Flavonoids from acai (Euterpe oleracea Mart.) pulp and their antioxidant and anti-inflammatory activities. Food Chemistry 128: 152-157.
Karadag, A., Ozcelik, B. and Saner, S., 2009. Review of methods to determine antioxidant capacities. Food Analytical Methods 2: 41-60.
Ksouri, R., Falleh, H., Megdiche, W., Trabelsi, N., Mhamdi, B. and Chaieb, K., 2009. Antioxidant and antimicrobial activities of the edible medicinal halophyte Tamarix gallica L. and related polyphenolic constituents. Food and Chemical Toxicology 47: 2083-2091.
Liang, T.G., Yue, W.Y. and Li, Q.S., 2010. Comparison of the phenolic content and antioxidant activities of apocynum venetum L. (Luo-Bu-Ma) and two of its alternative species. International Journal of Molecular Sciences 11: 4452-4464.
Liao, H., Banbury, L.K. and Leach, D.N., 2008. Antioxidant activity of 45 Chinese herbs and the relationship with their TCM characteristics. Evidence-Based Complementary and Alternative Medicine 5: 429-434.
Luo, J.G., Li, L. and Kong, L.Y., 2012. Preparative separation of phenylpropenoid glycerides from the bulbs of Lilium lancifoliumby high-speed counter-current chromatography and evaluation of their antioxidant activities. Food Chemistry 131: 1056-1062.
Meng, J.F., Fang, Y.L., Zhang, A., Chen, S.X., Xu, T.F., Ren, Z.C., Han, G.M., Liu, J.C., Li, H., Zhang, Z.W. and Wang H., 2011. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province. Food Research International 44: 2830-2836.
Middleton, E., Kandaswami, C. and Theoharides, T.C., 2000. The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacological Reviews 52: 673-751.
Muralikrishna, A.R. and Hatcher, J.F., 2006. Phospholipase A2, reactive oxygen species, and lipid peroxidation in cerebral ischemia. Free Radical Biology and Medicine 40: 376-387.
Reddy, S.V., Suchitra, M.M., Reddy, Y.M. and Reddy, P.E., 2010. Beneficial and detrimental actions of free radicals: a review. Journal of Global Pharma Technology 2: 3-11.
Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Goncalves, A.E.S.S., Genovese, M.I. and Fett, R., 2011. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Research International44: 897-901.
Safer, A.M. and Al-Nughamish, A.J., 1999. Hepatotoxicity induced by the anti-oxidant food additive butylated hydroxytoluene (BHT) in rats: an electron microscopical study. Histology and Histopathology 14: 391-406.
Shukla, S., Mehta, A., John, J., Singh, S., Mehta, P. and Vyas, S.P., 2009. Antioxidant activity and total phenolic content of ethanolic extract of Caesalpinia bonducella seeds. Food and Chemical Toxicology 47: 1848-1851.
Song, F.L, Gan, R.Y., Zhang, Y., Lei, X.Q., Kuang, L. and Li, H.B., 2010. Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. InternationalJournal of Molecular Sciences 11: 2362-2372.
Spencer, J.P., Vauzour, D. and Rendeiro, C., 2009. Flavonoids and cognition: the molecular mechanisms underlying their behavioural effects. Archives of Biochemistry and Biophysics 492: 1-9.
Sroka, Z. and Cisowski, W., 2003. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food And Chemical Toxicology41: 753-758.
Tang, X.Y., He, Z.Y., Dai, Y.F., Xiong, Y.L., Xie, M.Y. and Chen, J., 2010a. Peptide fractionation and free radical scavenging activity of zein hydrolysate. Journal of Agricultural and Food Chemistry 58: 587-593.
Tang, Y.P., Liu, X.Q., Gituru, R.W. and Chen, L.Q., 2010b. Callus induction and plant regeneration from in vitro cultured leaves, petioles and scales of Lilium leucanthum (Baker) Baker. Biotechnology & Biotechnological Equipment 24: 2071-2076.
Tedesco, I., Russo, M., Russo, P., Iacomino, G., Russo, G.L., Carraturo, A., Faruolo, C., Molo, L. and Palumbo, R., 2000. Antioxidant effect of red wine polyphenols on red blood cells. Journal of Nutritional Biochemistry 11: 114-119.
Tiveron, A.P., Melo, P.S., Bergamaschi, K.B., Vieira, T.M.F.S., Regitano-d’Arce, M.A.B. and Alencar, S.M., 2012. Antioxidant activity of Brazilian vegetables and its relation with phenolic composition. International Journal of Molecular Sciences 13: 8943-8957.
Tsuda, T., Watanabe, M., Ohshima, K., Norinobu, S., Choi, S.W., Kawakishi, S. and Osawa, T., 1994. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-beta-D-glucoside and cyanidin. Journal of Agricultural and Food Chemistry 42: 2407-2410.
Van den Berg, R., Haenen, G.R.M.M., Van den Berg, H. and Bast, A., 1999. Applicability of an improved trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chemistry 66: 511-517.
Velioglu, Y.S., Mazza, G., Gao, L. and Oomah, B.D., 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry46: 4113-4117.
Wang, K.J., Zhang, Y.J. and Yang, C.R., 2005. Antioxidant phenolic constituents from Fagopyrum dibotrys. Journal of Ethnopharmacology 99: 259-264.
You, X., Xie, C., Liu, K. and Gu, Z., 2010. Isolation of non-starch polysaccharides from bulb of tiger lily (Lilium lancifolium Thunb) with fermentation of Saccharomyces cerevisiae. Carbohydrate Polymers 81: 35-40.
Zhang, A., Fang, Y.L., Wang, H. and Zhang, Z.W., 2011. Free-radical scavenging properties and reducing power of grape cane extracts from 11 selected grape cultivars widely grown in China. Molecules 16: 10104-10122.
Zhu, Q.Y., Hackman, R.M., Ensunsa, J.L., Holt, R.R. and Keen, C.L., 2002. Antioxidative activities of oolong tea. Journal of Agricultural and Food Chemistry50: 6929-6934.
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Aug 26, 2014
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