Phenolic Composition and Radical Scavenging Capacity of Vaccinium Bracteatum Thunb. Leaves

Li Wang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Hua-Neng Xu State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. ChinaCorrespondence[email protected]

Huiyuan Yao State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Hui Zhang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Abstract

The water, ethanol, and methanol extracts of Vaccinium Bracteatum Thunb. leaves (VBTL) were investigated for their potential antioxidant activity. The total phenolic content was determined, and the antioxidant activity of the extracts was assessed by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging analysis. Five phenolic compounds including quercetin, kaempferol, luteolin, apigenin, and chrysin, were identified in the ethanol extract by high pressure liquid chromatography (HPLC).

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ACKNOWLEDGMENTS

This work was supported by Program for Changjiang Scholars and Innovative Research Team in University (PCSIRT0627) and Natural Science Foundation of Jiangnan University (2008LYY021).

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Phenolic Composition and Radical Scavenging Capacity of Vaccinium Bracteatum Thunb. Leaves

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Phenolic Composition and Radical Scavenging Capacity of Vaccinium Bracteatum Thunb. Leaves

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