Chemical Composition of Volatile Oil from Flowers of Prunus lanneciana Analyzed by GC-MS and Its Antioxidant Activity

doi:10.7506/spkx1002-6630-201320040

Abstract

Abstract:

The chemical components of volatile oil from the flowers of Prunus lanneciana were determined by gas
chromatography-mass spectrometry (GC-MS). The antioxidant activity of the volatile oil was evaluated by DPPH and
ABTS free radical and sodium nitrite scavenging assays with 1 mg/mL VC or BHT as the positive control. The results
showed that twenty-eight compounds representing 84.54% of the total constituents were identified. Some sesquiterpenoids
and aldehydes were identified as the major components in the volatile oil. It scavenged DPPH and ABTS free
radicals and sodium nitrite in a concentration-dependent manner, and showed better scavenging capacity than 1 mg/mL
VC or BHT.

Key words: flowers of Prunus lanneciana, volatile oil, gas chromatography-mass spectrometry (GC-MS), antioxidant activity

WEN Fei-long，ZHANG Lu-lu，LIU Zhi-hui，ZHA Qian-hui，CHEN Hang，BI Shu-feng. Chemical Composition of Volatile Oil from Flowers of Prunus lanneciana Analyzed by GC-MS and Its Antioxidant Activity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320040.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[3]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[4]	LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong. Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo [J]. FOOD SCIENCE, 2021, 42(5): 160-168.
[5]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[6]	KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui. Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity [J]. FOOD SCIENCE, 2021, 42(4): 206-214.
[7]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[8]	JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation [J]. FOOD SCIENCE, 2021, 42(3): 38-47.
[9]	MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng. Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein [J]. FOOD SCIENCE, 2021, 42(3): 56-62.
[10]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[11]	YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei. Phenolic Compounds and Antioxidant Activity of Jujube Honey [J]. FOOD SCIENCE, 2021, 42(3): 150-157.
[12]	ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.
[13]	ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.
[14]	WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang. Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates [J]. FOOD SCIENCE, 2021, 42(2): 128-134.
[15]	ZHAO Lei, PAN Fei, LIN Wenxuan, XU Meili, BAO Xi, CHEN Yanlin, WANG Chengtao, LIAN Yunhe. Main Components of Stevia Residue Extract and Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(2): 247-254.

Chemical Composition of Volatile Oil from Flowers of Prunus lanneciana Analyzed by GC-MS and Its Antioxidant Activity

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments