Abstract
Pimpinella brachycarpa (Kom.) Nakai, reported to have antioxidant activity, is one of the most favored edible greens grown in Asian regions. The present study explores the variation in phenolic compounds in P. brachycarpa collected from different locations in Korea. Six phenolic compounds, i.e., catechin hydrate, chlorogenic acid, ferulic acid, benzoic acid, rutin and quercetin, were detected in the leaves, whereas among these compounds ferulic acid and quercetin were absent in the stems and benzoic acid and quercetin were absent in the roots of P. brachycarpa. The variation in phenolic compounds in plants from different locations was not as much as that among the different parts. The level of catechin hydrate content was much higher in the leaves than in the stems and roots. The amount of catechin hydrate in the leaves was 8.03 and 6.63 times higher than that of the highest catechin hydrate content in the roots and stems, respectively. The amount of benzoic acid accumulated was slightly higher (1.39 times) in the stems than the highest level in the leaves. The amount of ferulic acid accumulated was 1.9 times higher in the roots than the maximum level in the leaves. The amount of rutin accumulated was 1.91 times higher and 1.32 times lower in the roots than the highest levels in the stems and leaves, respectively. Our results indicate that phenolic compounds in P. brachycarpa varied significantly among the organs from different locations and the highest amount of phenolic compounds is contained in the leaves.
Highlights
Pimpinella L. comprises about 150 species spread throughout the Old World (Pimenov and Leonov, 1993), making it one of the largest genera in the Apiaceae subfamily Apioideae
Phenolic Compounds in the Leaves of P. brachycarpa Collected from Different Locations in Korea
I.e., catechin hydrate, chlorogenic acid, ferulic acid, benzoic acid, rutin and quercetin were found in the leaves of P. brachycarpa collected from different locations in Korea
Summary
Pimpinella L. comprises about 150 species spread throughout the Old World (Pimenov and Leonov, 1993), making it one of the largest genera in the Apiaceae subfamily Apioideae. As the major constituent of the tribe Pimpinelleae (Downie et al, 2010), Pimpinella comprises mainly perennial herbs possessing cordateovoid or oblong-ovoid and slightly laterally compressed fruits constricted at their commissures, each with five filiform ribs (Pu and Watson, 2005). In Korea, it is usually used as a seasoned vegetable dish consumed raw or parboiled to prepare namul This species has been reported to have antioxidant activity in vitro (Lu et al, 2012; Kim et al, 2013a), ability to ameliorate hyperglycemia (Lee et al, 2013a) and antineuroinflammatory activity (Lee et al, 2013b). It displays 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicalscavenging activity (Kim et al, 2013b) and has been shown to inhibit the production of intracellular ROS induced by hydrogen peroxide (Lu et al, 2012)
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