Title of article
Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah)
Author/Authors
Chua، نويسنده , , Lee Suan and Latiff، نويسنده , , Norliza Abdul and Lee، نويسنده , , Sze Yean and Lee، نويسنده , , Chew Tin and Sarmidi، نويسنده , , Mohamad Roji and Aziz، نويسنده , , Ramlan Abdul Aziz ، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2011
Pages
7
From page
1186
To page
1192
Abstract
Both total phenolic content (TPC) and total flavonoid content (TFC) of Labisia pumila extracts were determined spectrophotometrically. L. pumila leaves extracted in 60% methanol (MeOH) were fractionated on C18 cartridge and the antioxidant property of each fraction was determined by measuring free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity. The 40% MeOH fraction exhibited the highest scavenging activity. Nine flavonols (quercetin, myricetin and kaempferol), two flavanols (catechin and epigallocatechin) and nine phenolic acids were identified from this active fraction by UPLC–ESI-MS/MS, and confirmed by comparison with the mass spectra of standard aglycones, theoretical fragments generated from MS Fragmenter software, and literature values.
Keywords
Labisia pumila , flavonols , UPLC–ESI-MS/MS , Phenolic acids , Flavanols
Journal title
Food Chemistry
Serial Year
2011
Journal title
Food Chemistry
Record number
1965226
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