Research Progress on Extraction and Antioxidant Activity of Phenolic Compounds from Carya (Carya cathayensis)

doi:10.7506/spkx1002-6630-201105073

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 336-341.doi: 10.7506/spkx1002-6630-201105073

• Reviews • Previous Articles Next Articles

Research Progress on Extraction and Antioxidant Activity of Phenolic Compounds from Carya (Carya cathayensis)

GAO Hai-yan1，LI Xing-fei1,2，CHEN Hang-jun1,*，FANG Xiang-jun1

1. Institute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China；
2. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China

Received:2010-09-28 Online:2011-03-15 Published:2011-03-03

Abstract

Abstract: The phenolic compounds in carya (Carya cathayensis) include a big category of compounds. They play a key role in stabilizing the taste, as well as maintaining the secondary metabolites that are involved in a variety of physiological activities and protecting carya from physical damages. Previous studies on the antioxidant activities of carya phenolic compounds were focused on the extraction and purification of total polyphenols and the identification of individual compound. This paper reviews the progress of the domestic and foreign researches on extraction, purification, and antioxidant activities of total polyphenols from carya in recent years, in order to provide a reference for the comprehensive utilization of functional compounds in carya and other nuts.

Key words: Carya cathayensis, total polyphenols, extraction and purification, research progress

CLC Number:

TS255.1

GAO Hai-yan1，LI Xing-fei1,2，CHEN Hang-jun1,*，FANG Xiang-jun1. Research Progress on Extraction and Antioxidant Activity of Phenolic Compounds from Carya (Carya cathayensis)[J]. FOOD SCIENCE, 2011, 32(5 ): 336-341.

[1]	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.
[2]	WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia. Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 311-320.
[3]	ZHANG Jiachan, SHAO Qing, WANG Qian, WANG Changtao, ZHAO Dan, LI Meng, SUN Baoguo, LIU Jitao. Extraction and Purification of Ganoderma lucidum Polysaccharides and Mechanistic Study of Their Protective Effect against Oxidative Stress Injury in Human Skin Fibroblast Cells [J]. FOOD SCIENCE, 2020, 41(13): 174-183.
[4]	LI Yujing, LIU Yumei. Correlation of Antioxidant Activity with Bioactive Components of Hops [J]. FOOD SCIENCE, 2019, 40(5): 24-30.
[5]	HUANG Caijiao, LI Anping,, LI Jianzhou, WANG Xiaohong. Bioactive Components of Hibiscus Flower and Their Antioxidant Activity [J]. FOOD SCIENCE, 2019, 40(3): 42-47.
[6]	JIANG Xiaolan, SHI Yufeng, FU Zhouping, CHENG Lin, LIU Yajun, GAO Liping, XIA Tao. Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage [J]. FOOD SCIENCE, 2019, 40(10): 257-264.
[7]	WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong. Precision Prebiotics: Progress and Trends [J]. FOOD SCIENCE, 2018, 39(9): 333-340.
[8]	ZHOU Sijing, LIU Guijun, ZHOU Min, YANG Suling, QIAO Yuchen, WANG Ping, GU Haike. Progress in Research on Polysaccharides from Dendrobium Plants [J]. FOOD SCIENCE, 2018, 39(21): 316-322.
[9]	PENG Guoxia, ZHAO Haoan, LIU Qingqing, ZHANG Ying, CHENG Ni, CAO Wei. Antioxidant and Hepatoprotective Effects of Camellia japonica Bee Pollen on Acute Alcohol-Induced Liver Damage in Mice [J]. FOOD SCIENCE, 2018, 39(17): 127-133.
[10]	LI Yao, CHEN Xiaolong, LUO Kai, KAN Jianquan. Preparation and Binding Characteristics of Molecularly Imprinted Polymers for the Numb-Taste Components of Zanthoxylum bungeanum [J]. FOOD SCIENCE, 2017, 38(19): 35-41.
[11]	YANG Xueshan, ZHU Xia, LI Ying, YANG Ting, MA Tengzhen, HAN Shunyu. Purification and Antioxidant Activities of Water-Soluble β-D-Glucan from Waste Wine Yeast [J]. FOOD SCIENCE, 2016, 37(14): 24-31.
[12]	ZHANG Fayu, ZHAO Bingbing, CHEN Yu, YUAN Mengyuan, WANG Jiaquan. Extraction and Purification of Phycocyanin by the Combined Use of Two-Step Salt Precipitation and Aqueous Two-Phase Extraction from Blue Algae [J]. FOOD SCIENCE, 2015, 36(22): 6-10.
[13]	YANG Zhijuan, ZENG Zhen*, WU Xiaoping. Extraction, Purification and Qualitative Analysis of Proanthocyanidins from Pitaya Peel [J]. FOOD SCIENCE, 2015, 36(2): 75-79.
[14]	GUO Han, GE Juan, LI Xin, Gulimire·ALIMU, HE Dajun*. Extraction, Purification and Antioxidant Activity of Total Flavonoids from the Leaves and Stems of Rubus caesius L. [J]. FOOD SCIENCE, 2015, 36(14): 10-16.
[15]	FAN Zhao-sheng, CHENG Jia, WANG Li-jun, LI Dan-dan, QIN Li, ZHANG Yan-ling*, DONG Alideertu, Tsogt. Antioxidant Activity of Different Solvents Extracts from Flowers of Trollius ledebouri Reichb [J]. FOOD SCIENCE, 2014, 35(17): 12-16.

Research Progress on Extraction and Antioxidant Activity of Phenolic Compounds from Carya (Carya cathayensis)

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments