Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities |
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Authors: | Faik Ahmet Ayaz Sema Hay?rl?oglu-Ayaz Sengul Alpay-Karaoglu Ji?i Grúz Kate?ina Valentová Jitka Ulrichová Miroslav Strnad |
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Affiliation: | 1. Department of Biology, Karadeniz Technical University, 61080 Trabzon, Turkey;2. Department of Biology, Rize University, Rize, Turkey;3. Laboratory of Growth Regulators, Palacký University and Institute of Experimental Botany ASCR, Šlechtitel? 11, CZ-783 71 Olomouc, Czech Republic;4. Department of Medical Chemistry and Biochemistry, Palacký University, Hněvotínská 3, CZ-775 15 Olomouc, Czech Republic |
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Abstract: | Nine phenolic acids were identified and quantified by HPLC–MS in leaves and 10 in seeds of kale (black cabbage). The free, ester (methanol-soluble), glycoside and ester-bound (methanol-insoluble) phenolic acid contents of the leaves were 487, 532, 4989 and 6402 ng/g fresh weight, respectively. Ferulic and caffeic acids (total contents; 4269 and 4887 ng/g, respectively) were the most abundant. The seed contents of these fractions were 1993, 1477, 1231 and 4909 ng/g dry weight (DW), respectively, and sinapic acid was the most abundant (5037 ng/g DW). The fractions’ total phenolic contents, determined colorimetrically, were highly correlated with their DPPH scavenging capacity, and in antimicrobial activity assays, with nine test organisms representing a wide array of taxa, all of the fractions were effective against Staphylococcus aureus, Enterococcus faecalis, Bacillus subtilis and (most strongly) Moraxella catarrhalis. Antimicrobial and antioxidant activities of kale phenolics in free and conjugated forms are discussed. |
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Keywords: | DPPH 1 1-diphenyl-2-picrylhydrazyl DW dry weight FW fresh weight HBAs hydroxybenzoic acid derivatives HCAs hydroxycinnamic acid derivatives HPLC&ndash MS high-performance liquid chromatography&ndash mass spectrometry IC50 concentration causing 50% inhibition PHAs total content of phenolic acids |
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