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Identification of Major Phenolic Compounds of Chinese Water Chestnut and their Antioxidant Activity

机译：菱角主要酚类化合物的鉴定及其抗氧化活性

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Chinese water chestnut (CWC) is one of the most popular foods among Asian people due to its special taste and medical function. Experiments were conducted to test the antioxidant activity and then determine the major phenolic compound components present in CWC. CWC phenolic extract strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α-diphenyl-β-picrylhydrazyl (DPPH) radicals, superoxide anions and hydroxyl radicals, which was superior to ascorbic acid and butylated hydroxytoluene (BHT), two commercial used antioxidants. Furthermore, the CWC extract was found to have a relatively higher reducing power, compared with BHT. The major phenolic compounds present in CWC tissues were extracted, purified and identified by high-performance liquid chromatograph (HPLC) as (–)-gallocatechin gallate, (–)-epicatechin gallate and (+)-catechin gallate. This study suggests that CWC tissues exhibit great potential for antioxidant activity and may be useful for their nutritional and medicinal functions.
机译：water（CWC）由于其特殊的味道和医疗功能，是亚洲人中最受欢迎的食品之一。进行实验以测试抗氧化剂活性，然后确定存在于CWC中的主要酚类化合物组分。 CWC酚类提取物强烈抑制亚油酸氧化，并表现出对α，α-二苯基-β-甲基羟基肼基（DPPH）自由基，超氧阴离子和羟基自由基的剂量依赖性自由基清除活性，优于抗坏血酸和丁基化羟基甲苯（ BHT），两种商业上使用的抗氧化剂。此外，发现与BHT相比，CWC提取物具有相对较高的还原能力。存在于CWC组织中的主要酚类化合物经高效液相色谱（HPLC）提取，纯化和鉴定为（-）-没食子儿茶素没食子酸酯，（-）-表儿茶素没食子酸酯和（+）-儿茶素没食子酸酯。这项研究表明，CWC组织具有很大的抗氧化活性潜力，可能对它们的营养和药用功能有用。

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