Extraction of active ingredients from Penthorum chinense pursh and comparison of component distribution in different parts

Authors

XIANG Zhuoya, Institute of Agro-Products Processing Science and Technology 〔Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences〕, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
ZHU Boyu, Institute of Agro-Products Processing Science and Technology 〔Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences〕, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
ZHU Yongqing, Institute of Agro-Products Processing Science and Technology 〔Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences〕, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
XIA Chen, Institute of Agro-Products Processing Science and Technology 〔Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences〕, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, ChinaFollow
CHEN Song, Gucui Biotechnology Co., Ltd., Luzhou, Sichuan 646500, China

Corresponding Author(s)

夏陈（1983—），男，四川省农业科学院农产品加工研究所（四川省农业科学院食物与营养健康研究所）副研究员，硕士。E-mail: 154541462@qq.com

Abstract

Objective: This study aimed to determine the extraction solvent and compare the distribution of functional ingredient and antioxidant activities in different parts of Penthorum chinense pursh. Methods: the total phenolic content, total flavonoid content, antioxidant capacity and individual phenolic compounds content in Penthorum chinense pursh were determined and analyzed. Results: The total phenolic content, total flavonoid content increased and then decreased with the increase of solvent concentration. The seven main phenolic compounds （catechin, rutin, pinocembrin-7-O-glucoside, quercetin, kaempferol, pinocembrin and thonningianin A）, ABTS radical scavenging ability, and ferric ion reduction ability were the highest in 80% ethanol extract. The contents of total phenolic content, total flavonoid content, ABTS radical scavenging ability, DPPH radical scavenging ability and ferric ion reducing ability of different parts of Penthorum chinense pursh were flower > leaves > stem. The total phenolic content, total flavonoid content, antioxidant capacity of flower and stem decreased significantly with the increasing of storage time, while leaves were relatively stable. In addition, the antioxidant activities of Penthorum chinense pursh were significantly positively correlated with total phenolic content, catechin, isoquercetin, kaempferol-3-O-rutinoside, afzelin, and pinocembrin-7-O-glucoside （P < 0.01）. Conclusion: 80% ethanol appears the most effective for polyphenol extraction in Penthorum chinense pursh, and the leaves have the great potential for development and utilization with high content and stable antioxidant activity.

Publication Date

4-30-2024

First Page

165

Last Page

172

DOI

10.13652/j.spjx.1003.5788.2023.80696

Recommended Citation

Zhuoya, XIANG; Boyu, ZHU; Yongqing, ZHU; Chen, XIA; and Song, CHEN (2024) "Extraction of active ingredients from Penthorum chinense pursh and comparison of component distribution in different parts," Food and Machinery: Vol. 40: Iss. 3, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2023.80696
Available at: https://www.ifoodmm.cn/journal/vol40/iss3/23

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