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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

HPLC microfractionation of flavones and antioxidant (radical scavenging) activity of Saccharum officinarum L.

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Author(s):
Fabiana C. Vila [1] ; Renata Colombo [2] ; Tatiana O. de Lira [3] ; Janete H. Yariwake [4]
Total Authors: 4
Affiliation:
[1] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
[2] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
[3] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
[4] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
Total Affiliations: 4
Document type: Journal article
Source: Journal of the Brazilian Chemical Society; v. 19, n. 5, p. 903-908, 2008-00-00.
Abstract

The antioxidant activity of sugarcane (Saccharum officinarum L.) juice towards DPPH reagent was determined (EC50) and the main compounds with radical scavenging activity in juice and leaves extracts were identified by HPLC-UV/PAD analysis combined with HPLC microfractionation monitored by TLC using β-carotene and DPPH as the detection reagents. In sugarcane leaves, luteolin-8-C-(rhamnosylglucoside) (1) was the most important compound with radical scavenging activity; in sugarcane juice, the flavones diosmetin-8-C-glucoside (2), vitexin (3) schaftoside (9), isoschaftoside (10) and 4',5'-dimethyl-luteolin-8-C-glucoside (11) were the most relevant compounds. The content of juice flavonoids (0.241 ± 0.001 mg total flavonoids/mL juice), comparable to other food sources of flavonoids, suggest the potential of sugarcane as a dietary source of natural antioxidants. However, the low antioxidant ability of sugarcane juice (EC50 = 100.2 ± 2.6 g L-1) also points to the need for further studies about the dietary intake of sugarcane flavonoids and its effects on human health. (AU)