Antioxidative activities of volatile and non‐volatile extracts of Schisandra chinensis Baill fruit

Abstract

In this study, the antioxidative activity of volatile and non-volatile extracts from Schisandra chinensis Baill fruit was evaluated. The antioxidative activity of the sample was measured via aldehyde/carboxylic acid assay, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and lipid/malonaldehyde assay. The sample was steam distilled under reduced pressure for extracting out the volatile components. The volatile extract was fractionated into seven fractions. The non-volatile compounds were extracted using methanol. The antioxidative activities of 500 μg/mL of non-volatile extract were estimated to be 76.80% by DPPH assay and 85.55% by lipid/malonaldehyde assay.Aldehyde/carboxylic acid assay revealed that fractions ⅰ and ⅱ of the volatile extract exhibited the most potent and dose-dependent antioxidative activity. Terpenes in the volatile extract including α-ylangene (733.512 μg/g), β-elemene (145.690 μg/g), and bornyl acetate (321.825 μg/g) were found to contribute to the antioxidative activity. K E Y W O R D Santioxidative activity, natural antioxidante, Schisandra chinensis Baill fruit, volatile compounds

Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions

“…Of the various qualities of rice, flavour is a fundamental factor that influences consumer choice and intention to rebuy (Park et al., 2020; Park & Lee, 2021). Flavour consists of both taste and aroma, with the latter affected by the interaction of olfactory receptors with the volatile compounds produced from cooked rice.…”