Purification and Antioxidant Activity of Phenol Compounds from Rape Pollen

doi:10.7506/spkx1002-6300-200923010

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 52-56.doi: 10.7506/spkx1002-6300-200923010

Previous Articles Next Articles

Purification and Antioxidant Activity of Phenol Compounds from Rape Pollen

SUN Li-ping1,2，YANG Jia-lin1,2，XU Xiang1,2，ZHU Qing3

1. Bee Research Institute, Chinese Academy of Agricultural Science, Beijing 100093, China；
2. National Research Center of Bee Product Processing, Ministry of Agriculture, Beijing 100093, China ；
3. Beijing Municipal Health Bureau Clinical Pharmacy Institute, Beijing 100035, China

Received:2009-08-26 Online:2009-12-01 Published:2010-12-29
Contact: SUN Li-ping E-mail:caasun@126.com

Abstract

Abstract:

Rape pollen was sequentially extracted by methanol and n-butanol. Polyamide column chromatography was used to further purification of n-butanol extract. Elution fractions were analyzed using TLC and HPLC, and antioxidant activity of each extraction fractions was determined. Results indicated that contents of phenol compounds were 3.69% in methanol extract and 6.32% in n-butanol extract. After polyamide column purification, contents of phenol compounds were 15.92% and 16.87% in 80% and 100% ethanol elution fractions, respectively. The antioxidant activity was evaluated by scavenging rate of DPPH free radicals and reducing power. The reducing powers were 26, 84, 154μgVC/mg and 104μgVC/mg for methanol extract, n-butanol extract, 80% and 100% ethanol elution fractions, respectively. The scavenging rates of DPPH free radicals were 83.45%, 88.66%, 97.20% and 94.34% for ethanol extract, n-butanol extract, 80% and 100% ethanol elution fractions, respectively. The content of phenol compounds and antioxidant activity exhibited an obvious increase through purification. Therefore, phenol compounds in rape pollen were potential antioxidants.

Key words: rape pollen, phenol compound, polyamide column chromatography, antioxidant capacity

CLC Number:

S896.4

SUN Li-ping1,2，YANG Jia-lin1,2，XU Xiang1,2，ZHU Qing3. Purification and Antioxidant Activity of Phenol Compounds from Rape Pollen[J]. FOOD SCIENCE, 2009, 30(23 ): 52-56.

[1]	LI Yang, SU Yanyu, LI Guohao, LI Qi, WANG Yuxiang, DING Yusong. Antagonistic Effect of Quercetin against Oxidative Pancreatic Injury in Diabetic Rats via Nrf2 Pathway [J]. FOOD SCIENCE, 2021, 42(5): 208-214.
[2]	XU Yanyang, ZHAO Yujuan, GAO Feng, WANG Erlei, LU Hailing, LI Xuefeng, JIANG Wenwen, CHEN Yan. Analysis of Polyphenol Compounds in Different Parts of Ginseng (Panax ginseng C.A. Meyer) Produced in China by HPLC [J]. FOOD SCIENCE, 2021, 42(4): 240-246.
[3]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[4]	SONG Xiaoqiu, XU Yajie, XIAO Ying, WANG Yifei, CHEN Jiahao. Effects of Microencapsulated Cinnamon Oil on Antioxidant Capacity and Gut Microbiota in Mice [J]. FOOD SCIENCE, 2021, 42(17): 143-152.
[5]	YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin. Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges [J]. FOOD SCIENCE, 2021, 42(17): 193-200.
[6]	DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang. Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean [J]. FOOD SCIENCE, 2021, 42(13): 72-78.
[7]	DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye. Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep [J]. FOOD SCIENCE, 2021, 42(1): 25-32.
[8]	LIU Ziwei, ZHU Jianjin, CHEN Weiwen, LI Zhefeng. Effect of Ferulic Acid Analogues on Oxidative Stress Induced by Prednisone in Mice [J]. FOOD SCIENCE, 2021, 42(1): 163-171.
[9]	ZHANG Xiaohan, ZHAO Jiang, HAN Ying, DIAO Cuiru, WANG Hao. Effect of Phloretin on Lifespan of Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(1): 187-196.
[10]	LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao. Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit [J]. FOOD SCIENCE, 2021, 42(1): 257-263.
[11]	XU Ranran, YUAN Yang, ZHAO Yumei, CAO Jiankang. Effect of Cold Controlled Atmosphere Storage on Quality of ‘Tunisia’ Soft Seed Pomegranate during Subsequent Shelf Life [J]. FOOD SCIENCE, 2020, 41(9): 153-160.
[12]	HAO Jiaomin, YANG Wenping, JIN Mingkai, ZHAO Fangfang, WANG Kai, YANG Zhenping, GAO Zhiqiang. Effect of Rye Polyphenol Extract on Oxidative Stability and Quality of Pork Meatballs during Refrigerated Storage [J]. FOOD SCIENCE, 2020, 41(9): 175-181.
[13]	LU Yongling, ZHANG Dingmin, XIAO Liubang, LÜ Lishuang. Antioxidant and Acrolein Trapping Capacity of Myricetin-Acrolein Adducts [J]. FOOD SCIENCE, 2020, 41(23): 1-7.
[14]	HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian. Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers [J]. FOOD SCIENCE, 2020, 41(17): 17-22.
[15]	ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni. Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air [J]. FOOD SCIENCE, 2020, 41(11): 141-149.

Purification and Antioxidant Activity of Phenol Compounds from Rape Pollen

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments