Antioxidant Components from Cape Gooseberry

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• 作者：Ke-jun Deng ; Li-li Zang ; Xiu-hua Lan ; Zhao-hui Zhong ; Bing-quan Xiong ; Yong Zhang and Xue-lian Zheng
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：40
• 期：5
• 页码：893-898
• 全文大小：226K
• ISSN：1745-4549

文摘

Cape gooseberry, the berry of Physalis pubescens L., is very popular as a folk medicine and a fruit in the northeast of China. Bioassay-guided fractionation of this delicious fruit led to the isolation and identification of 15 compounds from the 60 and 30% EtOH fractions that exhibited potent antioxidant activities. Among these isolated compounds, calceolarioside A (7), quercetin-3-O-β-d-glucopyranoside (11), caffeic acid (12) and 1-O-caffeoyl-β-d-glucopyranoside (13) showed higher antioxidant activity, with EC₅₀ values in the range of 0.51–1.86 μM, when compared to the positive control vitamin E, with an EC₅₀ value of 3.61 μM. These results suggested that flavonoids and caffeic acid derivatives as major compounds in Cape gooseberry might play an important role in contributing to the health benefits of this fruit.