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KMID : 1161420140170060714
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Journal of Medicinal Food
2014 Volume.17 No. 6 p.714 ~ p.722
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Contribution of Phenolics and Essential Oils to the Antioxidant and Antimicrobial Properties of Disporopsis pernyi (Hua) Diels
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Lin Qisi
Zhang Ling
Yang Dongzhi
Zhao Chunjie
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Abstract
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This study describes the characterization of essential oil and phenolic compounds in Disporopsis pernyi (Hua) Diels. The essential oil was analyzed by gas chromatography-mass spectroscopy (GC-MS) and twelve volatile bioactive compounds of D. pernyi were identified. Polyphenols were identified by reverse-phase high-performance liquid chromatography (RP-HPLC) coupled to electrospray ionization time-of-flight mass spectrometry (ESI-TOF-MS) and quantified by ultrahigh-performance liquid chromatography (UPLC). A total of 4 polyphenolic compounds found in extract were identified as rutin, luteolin, quercetin, and betulinic acid. All obtained extracts and the 4 polyphenolic compounds were evaluated for their antimicrobial and antioxidant properties. The results suggested that the phenolic compounds contributed significantly to the antioxidant and antimicrobial activities of the plant.
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KEYWORD
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antimicrobial activity, antioxidant activity, Disporopsis pernyi, essential oil, GC-MS, phenolic compounds, RP-HPLC-ESI-Q-TOF-MS
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