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Título

Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts

AutorFerreres, Federico ; Silva, Bruno A.; Dias, Alberto C. P.; Malva, João O.
Palabras claveHypericum perfortum
Phenolics
Flavonoids
Antioxidant activity
Lipid peroxidation inhibition
Fecha de publicaciónabr-2005
EditorElsevier
CitaciónFood Chemistry 90(1-2): 157-167 (2005)
ResumenThe antioxidant potentials of a total ethanolic extract of Hypericum perforatum (TE) and fractions were evaluated and correlated with their phenolic contents. The extracts were fully characterised by HPLC–DAD–MS–MS. Kaempferol 3-rutinoside and rutin-acetyl were identified for the first time in TE extracts. The free radical-scavenging properties of TE (EC50=21 μg dwb/ml) and fractions were studied using DPPH. Fractions containing flavonoids and/or caffeoylquinic acids were found to be the main contributors to the free radical-scavenging activity of the TE. Lipid peroxidation, induced with ascorbate/Fe2+, was significantly reduced in the presence of the TE (EC50=26 μg dwb/ml) and fractions containing flavonoids and/or caffeoylquinic acids. The fraction containing flavonoid aglycones was found to be responsible for a major part of the TE protection against lipid peroxidation. Hypericins and hyperforins made no significant contributions to the antioxidant properties of TE. Human consumption of H. perforatum extract or fractions could be beneficial.
Descripción11 pages, 5 tables, 2 figures.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2004.03.049
URIhttp://hdl.handle.net/10261/17908
DOI10.1016/j.foodchem.2004.03.049
ISSN0308-8146
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