Antioxidation Capacities of Extracts from Green, Purple, and White Asparagus Spears Related to Polyphenol Concentration

Maeda, Tatsuaki; Kakuta, Hideo; Sonoda, Takaaki; Motoki, Satoru; Ueno, Reiichiro; Suzuki, Takashi; Oosawa, Katsuji

doi:10.21273/hortsci.40.5.1221

Cited by 66 publications

(40 citation statements)

References 16 publications

(20 reference statements)

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“…Dietary phenolic compounds exert their health benefits by various biological effects such as free radical scavenging, metal chealation, reducing potential, chain breaking, and modulation of enzymatic activity as well as alteration of signal transduction pathways (RiceEvans et al 1996;Reiners et al 1999;Cheng et al 2007). Phenolic extracts from different morphological fractions of fruits, vegetables, legumes, oilseeds and cereals have shown significant in vitro antioxidant activity (Naczk et al 1992a;Naczk et al 1998;Meyer et al 1998;Paganga et al 1999;Martinez-Valverde et al 2002;Madhujith et al 2004;Maeda et al 2005;Shahidi 2005, 2006;LiyanaPathirana et al 2006;Madhujith and Shahidi 2005;Shahidi 2006a, b, 2007).…”

Section: Introductionmentioning

confidence: 99%

Hydroxycinnamates and their in vitro and in vivo antioxidant activities

2009

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Hydroxycinnamates are among the most widely distributed plant phenylpropanoids present in the free, conjugated-soluble and insoluble-bound forms. This review will focus on the occurrence, in vitro and in vivo antioxidant activities of ferulic, coumaric, caffeic and sinapic acids and their derivatives. Hydroxycinnamates are found in almost all food groups though they are abundant in cereals, legumes, oilseeds, fruits, vegetables and beverages and render antioxidant activity by scavenging hydroxyl radical, superoxide radical anion, several organic radicals, peroxyl radical, peroxinitrite and singlet oxygen, among others. Further, their antioxidant activity as chain breaking antioxidants and reducing agents is also notable. Ferulic acid and its derivatives such as ferulic acid ethyl ester, ferulic acid dehydrodimers, feruloyl glycosides and curcumin have demonstrated potent antioxidant activity in both in vitro and in vivo systems. Similarly, caffeic acid and some of its derivatives such as caffeic acid phenethyl ester, rosmarinic acid, and chlorogenic acid exhibit antioxidant activity. The highest antioxidant activity was observed for caffeic acid whereas p-coumaric acid had the least effect among major hydroxycinnamic acids. The importance of structural effects on the potency of antioxidant activity of hydroxycinnamates is discussed. While this review also shows the existence of substantial body of evidences for in vitro antioxidant activity of hydroxycinnamates, there is a clear gap for in vivo information, particularly for sinapic and p-coumaric acids and their derivatives. The role of grains, fruits, vegetables and red wine in disease risk reduction and health promotion could partly be attributed to their constituent hydroxycinnamates. KeywordsCaffeic Á Ferulic Á In vitro antioxidant activity Á In vivo studies Á Sinapic Abbreviations AAPH 2, 2 0 -Azobis-(2-methyl propionamidine) dihydrochloride diFA Dehydrodiferulic acid CAPE Caffeic acid phenethyl ester DPPH 1, 1-Diphenyl 2-picrylhydrazil DOPAC 3, 4-Dihydroxyphenylacetic acid FAEE Ferulic acid ethyl ester FRAP Ferric reducing antioxidant power IR Ischaemia-reperfusion LPS Lipopolysacchride LDL Low density lipoprotein NO Nitric oxide TPA 12-O-Tetradecanoylphorbol-13-acetate TEAC Trolox equivalent antioxidant capacity TBARS Thiobarbituric reactive substances

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Section: Introductionmentioning

confidence: 99%

Hydroxycinnamates and their in vitro and in vivo antioxidant activities

2009

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“…While many studies on the nutritional value of cultivated A. officinalis spears exist (Krarup and Krarup, 1987;Minero-Amador et al, 1992;Li and Zhang, 1994;Cheng and RuiChi, 1998;Amaro-Ló pez et al, 1999;Pellegrini et al, 2003;Shalaby et al, 2004;Maeda et al, 2005;Huang et al, 2006;Guillé n et al, 2008;Han et al, 2008;Kim et al, 2009), there is virtually no information on the nutritional values of A. acutifolius spears, except for one study by Palmieri and co-woorkers (2008) who investigated the spear content in some organic and inorganic compounds. Knowledge on the nutritional value is important both to understand the possible beneficial effects of the consumption of A. acutifolius spears on human health and to support its possible cultivation and marketing.…”

Section: Introductionmentioning

confidence: 99%

Nutritional values, metabolic profile and radical scavenging capacities of wild asparagus (A. acutifolius L.)

Ferrara¹,

Dosi²,

Maro³

et al. 2011

Journal of Food Composition and Analysis

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“…Flavonoids are abundant phenolics, particularly in green asparagus, and flavonoid composition varies significantly among genotypes (Fuentes‐Alventosa and others 2008). Rutin represents from 60% to 80% of the phenolic content of purple and green asparagus extracts (Maeda and others 2005; Fuentes‐Alventosa and others 2007). HPLC is currently the method of choice for determination of rutin and flavonoids in asparagus (Fuentes‐Alventosa and others 2007, 2008).…”

Section: Introductionmentioning

confidence: 99%

Development of a Rapid HPLC‐UV Method for Simultaneous Quantification of Protodioscin and Rutin in White and Green Asparagus Spears

Lee

Yoo

Patil

2010

Journal of Food Science

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Asparagus (Asparagus officinalis L.) spears are rich in bioactive compounds such as protodioscin, a saponin, and rutin, a flavonoid. Protodioscin and rutin are routinely quantified separately, and an approach permitting simultaneous measurement would significantly improve speed of analysis. We have optimized an extraction procedure and modified a method of high-performance liquid chromatography by coupling to an ultraviolet detector to simultaneously analyze protodioscin and rutin in asparagus extracts. An acidic ethanol solvent was more efficient than methanol, acetonitrile, or water in coextraction of protodioscin and rutin. Protodioscin and rutin were detected at 210 nm, with retention times of 12.6 min and 7.9 min, respectively. The method was validated by high linear correlations between 3.13 and 1000.0 μg/mL for protodioscin (r(2)= 0.9999), and between 0.3 and 1087.5 μg/mL for rutin (r(2)= 0.9997). The limit(s) of detection and quantification for protodioscin were 1.6 μg/mL and 3.13 μg/mL, respectively, and for rutin 0.2 μg/mL and 0.3 μg/mL, respectively. White asparagus spears and the crown of the plants were revealed to be rich sources of protodioscin and contained 2.59 to 10.4 mg/g dry weight. Green asparagus spears, particularly the upper portion, were rich in rutin and contained between 1.51 and 7.29 mg/g dry weight.

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Antioxidation Capacities of Extracts from Green, Purple, and White Asparagus Spears Related to Polyphenol Concentration

Cited by 66 publications

References 16 publications

Hydroxycinnamates and their in vitro and in vivo antioxidant activities

Hydroxycinnamates and their in vitro and in vivo antioxidant activities

Nutritional values, metabolic profile and radical scavenging capacities of wild asparagus (A. acutifolius L.)

Development of a Rapid HPLC‐UV Method for Simultaneous Quantification of Protodioscin and Rutin in White and Green Asparagus Spears

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