Abstract
The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of the fruits of Rubus chingii was studied in vitro. Ethanolic extract, ethyl acetate and n-butanol fractions from dried R. chingii fruits revealed strong DPPH free radical scavenging activity with IC50 values of 17.9, 3.4 and 4.0 μg/mL, respectively. The ethyl acetate and n-butanol fractions were further purified by a combination of silica gel chromatography, Lobar RP-8 chromatography, and high-pressure liquid chromatography (HPLC). Nine compounds were isolated, where methyl (3-hydroxy-2-oxo-2,3-dihydroindol-3-yl)-acetate (2), vanillic acid (5), kaempferol (7), and tiliroside (9) showed stronger DPPH free radical scavenging activity than that of ascorbic acid (131.8 μM) with IC50 values of 45.2, 34.9, 78.5, and 13.7 μM, respectively. In addition, rubusine (1) is a new compound discovered in the present study and methyl (3-hydroxy-2-oxo-2,3-dihydroindol-3-yl)-acetate (2), methyl dioxindole-3-acetate (3), and 2-oxo-1,2-dihydroquinoline-4-carboxylic acid (4) were isolated from the fruits for the first time.
Highlights
Fruits and vegetables are known to contain different antioxidant compounds, and high consumption of these products has long been associated with a lower incidence of degenerative diseases
The ethanolic extract of the dried fruits of R. chingii was partitioned into n-hexane, ethyl acetate, n-butanol, and water fractions
The ethyl acetate and n-butanol fractions were subjected to silica gel chromatography, prep-Lobar RP-8, and preparative high-pressure liquid chromatography
Summary
Fruits and vegetables are known to contain different antioxidant compounds, and high consumption of these products has long been associated with a lower incidence of degenerative diseases. This beneficial association is considered to be partially due to the various antioxidant compounds present in. 2011, 12 these foods; these antioxidants scavenge free radicals and, thereby, reduce the manifestation of degenerative pathologies [1,2,3]. The DPPH free radical scavenging activity of the extracts and constituents of Chinese medicine was investigated
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