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- Title
Antioxidative activities of volatile and non‐volatile extracts of Schisandra chinensis Baill fruit.
- Authors
Park, Min‐Seon; Park, Min‐Sun; Lee, Kwang‐Geun
- 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.
- Subjects
SCHISANDRA chinensis; EXTRACTS; FRUIT; CARBOXYLIC acids; TERPENES
- Publication
Flavour & Fragrance Journal, 2020, Vol 35, Issue 4, p435
- ISSN
0882-5734
- Publication type
Article
- DOI
10.1002/ffj.3582