Isolation, Identification and Antioxidant Activity of Stilbene Derivatives from Fermentation Broth of Photohabdus temperata SN259

doi:10.7506/spkx1002-6630-20180821-226

Abstract

Abstract: In an effort to search for efficient antioxidants from natural resources, nine compounds were purified from the fermented broth of Photohabdus temperata SN259 using solid phase extraction, column chromatography, preparative high performance liquid chromatography by bioassay-guided fractionation. Their structures were identified by nuclear magnetic resonance (NMR) and high performance liquid chromatography-mass spectrometry through comparison with literature data. Compound 1 was a new one, and compounds 2 and 3 were isolated and purified for the first time. The antioxidant activity of compounds 1–9 was evaluated by their effect on the oxidation stability of peanut oil. Compounds 1, 8 and 9 showed 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical-scavenging activity with half maximal effective concentration values of (4.95 ± 0.11), (6.17 ± 0.09) and (4.55 ± 0.07) μg/mL, respectively.

Key words: antioxidant activity, oxidation stability, lipophilicity, dialkylresorcinols

CLC Number:

TS202.3

WANG Baojuan, WANG Yu, SHI Danshu, XI Xuedong, YU Zhiguo. Isolation, Identification and Antioxidant Activity of Stilbene Derivatives from Fermentation Broth of Photohabdus temperata SN259[J]. FOOD SCIENCE, 2019, 40(17): 79-84.

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Isolation, Identification and Antioxidant Activity of Stilbene Derivatives from Fermentation Broth of Photohabdus temperata SN259

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