Study of Fatty Acids Profile, Antioxidant Activity Properties and Polyphenol Compounds of Loquat Leaf

Document Type : Research Paper

Authors

1 Master of Science, Department of Food and Agriculture, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran

2 Faculty Member, Standard Research Institute Department of Food and Agriculture, Research center of food and agriculture, Tehran, Iran

3 Faculty Member,Standard Research Institute Department of Food and Agriculture, Research center of food and agriculture, Tehran, Iran

Abstract

In this study, loquat leaf from Gilan province was analyzed in terms of fatty acids profile, total phenol content, total flavonoids, total tannin, antioxidant activity, type and amount of polyphenol content. Results showed the maximum amounts of unsaturated fatty acids of loquat leaf belonged to linolenic acid (25.3 ± 0.15%), oleic acid (18 ± 0.01%) and linolenic acid (9.7 ± 0.15%), respectively. Total phenol content and total tannin of leaf extract of loquat were, respectively, obtained 171.45 ± 0.55, 3.41 ± 0.22 mg gallic acid/ g dry matter. Total flavonoid content was obtained 790.4 ± 0.86 mg quercetin per g dry matter and antioxidant activity was 92.11 ± 1.10%. According to high-pressure liquid chromatography (HPLC), caffeic acid had the highest amount of polyphenol compound detected in loquat leaf. Loquat leaf can be consumed as a rich source of antioxidant (such as herbal drink). 

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References

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Iranian Journal of Biosystems Engineering
Volume 50, Issue 4
January 2020
Pages 863-872

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History

  • Receive Date: 15 June 2019
  • Revise Date: 29 July 2019
  • Accept Date: 25 August 2019

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