作者
Juliana Vinholes, Clara Grosso, Paula B Andrade, Angel Gil-Izquierdo, Patrícia Valentão, Paula Guedes de Pinho, Federico Ferreres
发表日期
2011/11/15
期刊
Food Chemistry
卷号
129
期号
2
页码范围
454-462
出版商
Elsevier
简介
Spergularia rubra is distributed all over the world, being its infusion used as diuretic. In spite of its large use, the antidiabetic, anti-cholinesterase and antioxidant activities of this species have not been assessed and its chemical composition is scarcely known. In the work herein a hydromethanolic extract was studied.
Thirty-six phenolic compounds were determined by HPLC-DAD, comprising non-acylated C-glycosyl flavones (38%), C-glycosyl flavones acylated with aromatic acids (36%), C-glycosyl flavones acylated with aliphatic acids (13%) and 10% corresponded to C-glycosyl flavones with a mixed acylation. Organic acids (oxalic, citric, malic, quinic and fumaric acids) and fatty acids (azelaic, myristic, palmitic, linoleic, linolenic and stearic acids) are described for the first time. Their determination by HPLC-UV and GC-IT–MS allowed finding concentrations of 192.15 and 34.87 g/kg, respectively.
The extract showed …
学术搜索中的文章
J Vinholes, C Grosso, PB Andrade, A Gil-Izquierdo… - Food Chemistry, 2011