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Title: Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
Authors: Silva, Bruno A. 
Ferreres, Federico 
Malva, João O. 
Dias, Alberto C. P. 
Keywords: Hypericum perfortum; Phenolics; Flavonoids; Antioxidant activity; Lipid peroxidation inhibition
Issue Date: 2005
Citation: Food Chemistry. 90:1-2 (2005) 157-167
Abstract: The antioxidant potentials of a total ethanolic extract of Hypericum perforatum (TE) and fractions were evaluated and correlated with their phenolic contents. The extracts were fully characterised by HPLC-DAD-MS-MS. Kaempferol 3-rutinoside and rutin-acetyl were identified for the first time in TE extracts. The free radical-scavenging properties of TE (EC50=21 [mu]g dwb/ml) and fractions were studied using DPPH. Fractions containing flavonoids and/or caffeoylquinic acids were found to be the main contributors to the free radical-scavenging activity of the TE. Lipid peroxidation, induced with ascorbate/Fe2+, was significantly reduced in the presence of the TE (EC50=26 [mu]g dwb/ml) and fractions containing flavonoids and/or caffeoylquinic acids. The fraction containing flavonoid aglycones was found to be responsible for a major part of the TE protection against lipid peroxidation. Hypericins and hyperforins made no significant contributions to the antioxidant properties of TE. Human consumption of H. perforatum extract or fractions could be beneficial.
DOI: 10.1016/j.foodchem.2004.03.049
Rights: openAccess
Appears in Collections:FMUC Medicina - Artigos em Revistas Internacionais

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