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KMID : 1160620090140040354
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Preventive Nutrition and Food Science
2009 Volume.14 No. 4 p.354 ~ p.357
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Antioxidant and α-Glucosidase Inhibitory Activities of the Extract from Sparganium stoloniferum Buch.-Ham. Root and Its Constituent Compounds
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Xu Ming Lu
Wang Lan
Hu Jian He
Wang Myeong-Hyeon
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Abstract
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Three compounds, vanillic acid, p-hydroxylcinnamic acid, p-hydroxybenzaldehyde have been isolated from the ethylacetate extract of Sparganium stoloniferum Buch.-Ham roots using silica gel open column chromatography, preparative thin-layer chromatography (pTLC) and reverse phase high performance liquid chromatography. The structures of the compounds were established on the basis of IR, extensive 1D NMR, and MS analyses. The ethylacetate (EtOAc) extract, vanillic acid, and p-hydroxybenzaldehyde showed α-glucosidase inhibition activity of 72.71%, 20.13%, and 30.42%, at the concentration of 10 ?g/mL, respectively. The EtOAc extract exhibited strong antioxidant activity with an IC50 value of 24.37 ?g/mL against DPPH radical scavenging activity, the vanillic acid, p-hydroxylcinnamic acid, and p-hydroxybenzaldehyde with an IC50 value of 2.10 ?M, 1.59 ?M, and 2.72 ?M against DPPH, respectively.
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KEYWORD
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α-glucosidase inhibition, DPPH, p-hydroxylcinnamic acid, p-hydroxybenzaldehyde, vanillic acid
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