Antioxidant activity of Rhizoma Smilacis Glabrae extracts and its key constituent-astilbin

Qing-Feng Zhang; Zhong-Rong Zhang; Hon-Yeung Cheung

doi:10.1016/j.foodchem.2008.11.053

Author(s)

Qing-Feng Zhang
Zhong-Rong Zhang
Hon-Yeung Cheung

Detail(s)

Original language	English
Pages (from-to)	297-303
Journal / Publication	Food Chemistry
Volume	115
Issue number	1
Publication status	Published - 1 Jul 2009

Link(s)

DOI	DOI https://doi.org/10.1016/j.foodchem.2008.11.053 Final Published version
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Link to Scopus	https://www.scopus.com/record/display.uri?eid=2-s2.0-60749084666&origin=recordpage
Permanent Link	https://scholars.cityu.edu.hk/en/publications/publication(ab5c65e3-ca0f-4a95-a6cd-372f27c1b83e).html

Abstract

Rhizoma Smilacis Glabrae is widely consumed by Chinese as functional food and in folk medicine for its medicinal properties. In this study, methanol and water extracts of Rhizoma Smilacis Glabrae were prepared. The water extract was further divided into polysaccharide and supernatant fractions. Constituents in different extracts were analysed by capillary electrophoresis, and levels of total phenolics were also determined using the Folin-Ciocalteu method. Astilbin, the main constituent in the herb, was isolated and purified. Different antioxidant tests were employed to evaluate the antioxidant activities of the extracts and the isolated astilbin, and the results were compared with two commonly used synthetic antioxidants-butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Methanol, water extract and supernatant fraction showed concentration dependent antioxidant activity while polysaccharide didn't show any antioxidant activity. Purified astilbin showed the strongest antioxidant activity in comparison to any other extracts.

Research Area(s)

Antioxidant activity, Astilbin, Free radical, Rhizoma Smilacis Glabrae, Scavenging activity

Citation Format(s)

[ RIS ] [ BibTeX ]

Antioxidant activity of Rhizoma Smilacis Glabrae extracts and its key constituent-astilbin. / Zhang, Qing-Feng; Zhang, Zhong-Rong; Cheung, Hon-Yeung.
In: Food Chemistry, Vol. 115, No. 1, 01.07.2009, p. 297-303.

Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review

Zhang, Q-F, Zhang, Z-R & Cheung, H-Y 2009, 'Antioxidant activity of Rhizoma Smilacis Glabrae extracts and its key constituent-astilbin', Food Chemistry, vol. 115, no. 1, pp. 297-303. https://doi.org/10.1016/j.foodchem.2008.11.053

Zhang, Q.-F., Zhang, Z.-R., & Cheung, H.-Y. (2009). Antioxidant activity of Rhizoma Smilacis Glabrae extracts and its key constituent-astilbin. Food Chemistry, 115(1), 297-303. https://doi.org/10.1016/j.foodchem.2008.11.053

Zhang QF, Zhang ZR, Cheung HY. Antioxidant activity of Rhizoma Smilacis Glabrae extracts and its key constituent-astilbin. Food Chemistry. 2009 Jul 1;115(1):297-303. doi: 10.1016/j.foodchem.2008.11.053

Zhang, Qing-Feng ; Zhang, Zhong-Rong ; Cheung, Hon-Yeung. / Antioxidant activity of Rhizoma Smilacis Glabrae extracts and its key constituent-astilbin. In: Food Chemistry. 2009 ; Vol. 115, No. 1. pp. 297-303.