Analysis of Total Flavonoids and Antioxidant Capacity in Petals of<i> Hibiscus syriacus</i>

CHEN Han; LI Zhezhe; WANG Dongsheng; CHENG Beibei

doi:10.13386/j.issn1002-0306.2022010257

Volume 43 Issue 22

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(22): 336-344. > DOI: 10.13386/j.issn1002-0306.2022010257

CHEN Han, LI Zhezhe, WANG Dongsheng, et al. Analysis of Total Flavonoids and Antioxidant Capacity in Petals of Hibiscus syriacus[J]. Science and Technology of Food Industry, 2022, 43(22): 336−344. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010257.

Citation:

PDF (3563 KB)

Analysis of Total Flavonoids and Antioxidant Capacity in Petals of Hibiscus syriacus

CHEN Han^{1, 2,},
LI Zhezhe^{1, 2},
WANG Dongsheng^{1, 2},
CHENG Beibei^{1, 2, ,}

1.
College of Horticulture Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066004, China
2.
Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao 066000, China

More Information

Received Date: February 09, 2022
Available Online: September 12, 2022

Graphical Abstract

Abstract

Abstract

In order to clarify the composition and antioxidant activity of total flavonoids in Hibiscus syriacus petals, in this study, the total flavonoids and antioxidant capacity of Hibiscus syriacus petals were analyzed by liquid chromatography-mass spectrometry through DPPH and ABTS⁺ free radical scavenging experiments. The results showed that there were 9 flavonoids in Hibiscus syriacus petals, including apigenin-C-diglucoside, apigenin-7-O-rutoside, vitexin, kkaempferol-O-hexacarbose-C-hexacarboglycoside, sage phenol-7-O-glucosidee, kaempferol-3-O-malonyl, glucoside-7-O-glucoside, luteolin-7-O-glucoside, wheat flavone-O-malonyl-hexoside and luteolin-7-O-6-malonyl galactoside. H. syriacus of 'Red Heart', 'Purple French Cabaret', 'Red French Cabaret', 'Blueberry Smoothie' and 'Paeoniflorus' had good antioxidant properties. Taking the DPPH and ABTS⁺ free radical clearance rate as indicators, the equivalent Trolox equivalents were 35.51, 49.13, 50.28, 49.99, 49.34 mg Trolox/g (dry weight) and 20.23, 27.83, 44.11, 29.79, 35.53 mg Trolox/g (dry weight) respectively. The content of total flavonoids was the main factor affecting the antioxidant activity of Hibiscus syriacus flowers. Among the specific components, vitexin, kaempferol-O-hexose-C-hexoside, sage phenol-7-O-glucosidee and wheat flavone-O-malonyl-hexoside were the main total flavonoids affecting the antioxidant activity of Hibiscus syriacus flowers. This study showed that Hibiscus syriacus flower contained a variety of bioactive components and antioxidant capacity.

FullText(HTML)

References (32)

References

[1]	中国科学院中国植物志编辑委员会. 中国植物志[M]. 北京: 科学出版社, 1993 Editorial Committee of flora of China, Chinese Academy of Sciences. Flora of China[M]. Beijing: Science Press, 1993.
[2]	沈琼桃. 药用、食用、观赏兼备的植物—木槿[J]. 中国林副特产,1999,50(3):53−54. [SHEN Qiongtao. Hibiscus syriacus, a plant with medicinal, edible and ornamental functions[J]. Chinese Forest By-products,1999,50(3):53−54.
[3]	李秀芬, 朱建军, 张德顺. 木槿属树种应用与研究现状分析[J]. 上海农业学报,2006,22(2):108−110. [LI Xiufen, ZHU Jianjun, ZHANG Deshun. Analysis of application and research status of Hibiscus species[J]. Shanghai Journal of Agriculture,2006,22(2):108−110. doi: 10.3969/j.issn.1000-3924.2006.02.030
[4]	杨少宗, 陈家龙, 柳新红, 等. 不同品系食用木槿花瓣营养、功能成分组成及营养价值评价[J]. 食品科学,2018,39(22):213−219. [YANG Shaozong, CHEN Jialong, LIU Xinhong, et al. Nutritional and functional compositions and nutritional quality of edible petals of various lines of Hibiscus syriacus L doi: 10.7506/spkx1002-6630-201822033 J]. Food Science,2018,39(22):213−219. doi: 10.7506/spkx1002-6630-201822033
[5]	黄采姣, 李安平, 李建周, 等. 木槿花生物活性物质及其抗氧化活性分析[J]. 食品科学,2019,40(3):42−47. [HUANG Caijiao, LI Anping, LI Jianzhou, et al. Bioactive components of Hibiscus flower and their antioxidant activity[J]. Food Science,2019,40(3):42−47. doi: 10.7506/spkx1002-6630-20180107-069
[6]	应铁进. 木槿花的营养价值和深加工[J]. 农村新技术,2021(8):63−65. [YING Tiejin. Nutritional value and deep processing of Hibiscus[J]. New Rural Technology,2021(8):63−65.
[7]	黄采姣. 木槿花抗氧化活性及其物质基础的研究[D]. 长沙: 中南林业科技大学, 2018 HUANG Caijiao. Study on antioxidant activity and material basis of Hibiscus [D]. Changsha: Central South University of Forestry Science and Technology, 2018.
[8]	MANAL A IBRAHIM, MANAL M RAMADAN. Cytotoxic effects on MCF-7 breast cancer cell lines, phenol and flavonoid contents, high performance liquid chromatography (HPLC) analysis and antioxidant activity of Maerua pseudopetalosa (Gilg and Bened) De Wolf fractions[J]. African Journal of Pharmacy and Pharmacology, 2019, 13(17): 314-321.
[9]	JEREMY SPENCER. The role of the vascular system in flavonoid-induced cognitive enhancement[J]. Free Radical Biology and Medicine,2018:128.
[10]	YONG-SHENG JIN. Recent advances in natural antifungal flavonoids and their derivatives[J]. Bioorganic & Medicinal Chemistry Letters, 2019, 29(19): 126589.
[11]	杜秉健. 黄花菜水醇提取物的抗抑郁和促睡眠活性及综合利用研究[D]. 北京: 中国农业大学, 2014 DU Bingjian. Study on antidepressant and sleep promoting activities and comprehensive utilization of water alcohol extract of cauliflower [D]. Beijing: China Agricultural University, 2014.
[12]	SHUAI MA, JIAN-MING ZHOU, HUAI-SHENG WEI, et al. Flavones from the flowers of tridax procumbens and their antioxidant activity[J]. Chemistry of Natural Compounds, 2020, 56: 239-241.
[13]	余妍, 刘咏煌, 张青峰. 树莓叶总黄酮的超声波提取及纯化前后抗氧化性研究[J]. 南方农业,2019,13(6):133−135. [YU Yan, LIU Yonghuang, ZHANG Qingfeng. Study on antioxidant activity of total flavonoids from raspberry leaves before and after ultrasonic extraction and purification[J]. South China Agriculture,2019,13(6):133−135.
[14]	宁海军, 孟宪刚, 朱淑芳, 等. 不同花色玫瑰花渣黄酮提取及抗氧化性能比较[C]//中国环境科学学会2021年科学技术年会——环境工程技术创新与应用分会场论文集（二）, 2021: 205−209 NING Haijun, MENG Xiangang, ZHU Shufang, et al. Comparison of flavonoids extraction and antioxidant properties of rose pomace of different colors [C]//2021 annual conference of science and technology of Chinese society of Environmental Sciences—collection of field papers of environmental engineering technology innovation and application branch (II). 2021: 205−209.
[15]	周孟焦. 竹叶花椒中黄酮类物质提取及抗氧化性研究[D]. 绵阳: 西南科技大学, 2021 ZHOU Mengjiao. Study on extraction and antioxidant activity of flavonoids from Zanthoxylum bungeanum[D]. Mianyang: Southwest University of Science and Technology, 2021.
[16]	曹永富, 李广云, 赵丹, 等. 银杏叶黄酮主要组分及其配比的抗氧化性作用[J]. 林业科技,2021,46(4):10−14. [CAO Yongfu, LI Gunagdan, ZHAO Dan, et al. Antioxidant effect of main components and their ratio of flavonoids from Ginkgo biloba leaves[J]. Forestry Science and Technology,2021,46(4):10−14.
[17]	李晨晨. 香椿老叶黄酮含量及抗氧化性研究[J]. 食品研究与开发,2021,42(13):34−39. [LI Chenchen. Study on flavonoids content and antioxidant activity of old leaves of Toona sinensis[J]. Food Research and Development,2021,42(13):34−39.
[18]	孙晶. 3个蓝靛果品种果实生物活性物质含量及抗氧化性的比较[J]. 经济林研究,2019,37(3):95−100. [SUN Jing. Comparison of bioactive substance content and antioxidant activity of three indigo varieties[J]. Economic Forest Research,2019,37(3):95−100.
[19]	孙泽飞. 牡丹类黄酮成分及抗氧化能力分析[D]. 杨凌: 西北农林科技大学, 2015 SUN Zefei. Analysis of flavonoids and antioxidant capacity of peony [D]. Yangling: Northwest University of Agriculture and Forestry Science and Technology, 2015.
[20]	金友权. 不同品系木槿花水溶性与挥发性成分的差异分析[D]. 杭州: 浙江农林大学, 2019 JIN Youquan. Difference analysis of water solubility and volatile components of Hibiscus flowers from different strains[D]. Hangzhou: Zhejiang Agriculture and Forestry University, 2019.
[21]	韩阳阳, 王天晓, 朱海芳, 等. 苦菜不同部位提取物的抗氧化活性[J]. 食品科学,2010,31(19):45−48. [HAN Yangyang, WANG Tianxiao, ZHU Haifang, et al. Antioxidant activity assessment of extracts from different parts of Sonchus oleraceus L J]. Food Science,2010,31(19):45−48.
[22]	付磊. ‘凤丹’牡丹花色素组成成分及抗氧化能力分析[D]. 杨凌: 西北农林科技大学, 2015 FU Lei. Analysis of anthocyanin components and antioxidant capacity of 'Fengdan' peony[D]. Yangling: Northwest University of Agriculture and Forestry Science and Technology, 2015.
[23]	乔善义, 郭继芬, 赵毅民, 等. MS/MS技术快速发现和分析繁缕中的黄酮碳苷成分[J]. 中国天然药物,2003,1(2):59−62. [QIAO Shanyi, GUO Jifen, ZHAO Yimin, et al. Rapid discovery and analysis of C-glycosylflavones from Stellaria media (L.) Cyr. by MS/MS[J]. Chinese Journal of Natrual Medicines,2003,1(2):59−62.
[24]	KLIMCZAK I, MAŁECKA M, SZLACHTA M, et al. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices[J]. Journal of Food Composition and Analysis,2007,20(3):313−322.
[25]	蒋新龙, 蒋益花. 木槿花花叶总黄酮的提取工艺和含量测定[J]. 食品科技, 2007, 32(1): 88-91 JIANG Xinlong, JIANG Yihua. Extraction technology and content determination of total flavonoids from Hibiscus flowers and leaves[J]. Food Science and Technology, 2007, 32 (1): 88-91
[26]	朱栋梁. 罗马洋甘菊和箬竹叶中精油和黄酮的萃取、鉴定及应用[D]. 无锡: 江南大学, 2015 ZHU Dongliang. Extraction, identification and application of essential oils and flavonoids from Roman chamomile and Indocalamus leaves[D]. Wuxi: Jiangnan University, 2015.
[27]	刘贤青, 涂虹, 王守创, 等. 不同类型柑橘果实汁胞中总黄酮的液相色谱质谱联用分析[J]. 植物生理学报,2016,52(5):762−770. [LIU Xianqing, TU Hong, WANG shouchuang, et al. Analysis of total flavonoids in juice cells of different types of citrus fruits by liquid chromatography-mass spectrometry[J]. Journal of Plant Physiology,2016,52(5):762−770.
[28]	李鹏程. 王莲类黄酮成分分析[D]. 南京: 南京农业大学, 2017 LI Pengcheng. Analysis of flavonoids in Wang Lian[D]. Nanjing: Nanjing Agricultural University, 2017.
[29]	金晶. 四类玫瑰花瓣的抗氧化活性和类黄酮成分比较分析[D]. 贵阳: 贵州师范大学, 2018 JIN Jing. Comparative analysis of antioxidant activity and flavonoids of four kinds of rose petals[D]. Guiyang: Guizhou Normal University, 2018.
[30]	范业刚, 曹利慧. 荷叶总黄酮提取工艺及其抗氧化性研究[J]. 安徽化工,2021,47(2):55−58. [FAN Yegang, CAO Lihui. Study on extraction technology and antioxidant activity of total flavonoids from lotus leaves[J]. Anhui Chemical Industry,2021,47(2):55−58. doi: 10.3969/j.issn.1008-553X.2021.02.014
[31]	石雪萍, 吴亮亮, 高鹏, 等. 20种食用辛香料抗氧化性及其与黄酮和多酚的相关性研究[J]. 食品科学,2011,32(5):83−86. [SHI Xueping, WU Liangliang, GAO Peng, et al. Study on antioxidant activity of 20 edible spices and their correlation with flavonoids and polyphenols[J]. Food Science,2011,32(5):83−86.
[32]	邵佩兰, 徐明, 郭晓丹, 等. 红枣色素中活性成分含量与抗氧化活性的相关性[J]. 食品工业科技,2016,37(17):171−174. [SHAO Peilan, XU Ming, GUO Xiaodan, et al. Correlation between the content of active components in jujube pigment and antioxidant activity[J]. Science and Technology of Food Industry,2016,37(17):171−174.