Analysis of active compounds, antioxidant activity and correlation in different parts from Ficus tikoua Bur.

Authors

YANG Xiu-qun, Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China ；Teaching Equipment and Laboratory Management Center, Guiyang University, Guiyang, Guizhou 550005 , China
XIE Guo-fang, Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China ；Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005 , China
WU Qian, Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China
CHEN Lian, Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China ；Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005 , China
CHEN Jia, Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China ；Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005 , China
LIU Yong-ling, Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005 , China

Abstract

To investigate the bioactive compounds and antioxidant activity of vine, leaves and fruits of the Ficus tikoua Bur. in Guizhou Province, the phenolic compounds, vitamin C, total phenols, total flavonoids were analyzed. Antioxidant activity was evaluated by total reducing power assay (TRPA), free radical scavenging capacity of ABTS⁺· (ABTS) and ferric ion reducing antioxidant power(FRAP) method in vitro, and Pearson correlation analysis was conducted. The results indicated that the contents of bioactive compounds and antioxidant activity were significantly different between the vine, leaves and fruits (P＜0.05). The content of total phenols and flavonoids in vine was significantly higher than that in leaves and fruits (P＜0.05), while the content of VC in leaves was significantly higher than that in fruits and leaves (P＜0.05). Gallic acid, ellagic acid, chlorogenic acid and rutin were the major phenolic compounds in the Ficus tikoua Bur. Phenolic compounds in leaves was significantly higher than that in fruits and vine (P＜0.05). The FRAP of fruit was significantly higher than that of ABTS and TRPA (P＜0.05). The ABTS and FRAP of vine and leaf were significantly higher than that of TRPA (P＜0.05), ABTS and FRAP of fruit were significantly higher than those of vine and leaf (P＜0.05). The antioxidant activity of the samples increased positively with the concentration. Relevance analysis found that total phenols has a strongest contribution to the TRPA value, and the ellagic acid and chlorogenic acid contribute significantly to the FRAP and ABTS, respectively. The Ficus tikoua Bur. can be fully exploited and utilized according to the content of bioactive compounds and antioxidant activity.

Publication Date

5-28-2020

First Page

169

Last Page

174

DOI

10.13652/j.issn.1003-5788.2020.05.032

Recommended Citation

Xiu-qun, YANG; Guo-fang, XIE; Qian, WU; Lian, CHEN; Jia, CHEN; and Yong-ling, LIU (2020) "Analysis of active compounds, antioxidant activity and correlation in different parts from Ficus tikoua Bur.," Food and Machinery: Vol. 36: Iss. 5, Article 32.
DOI: 10.13652/j.issn.1003-5788.2020.05.032
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/32

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