Phenolic compounds and antioxidant activity of extracts of Ginkgo leaves

Abstract

AbstractThe aim of the present study was to determine the flavonol contents of crude extracts from Ginkgo (Ginkgo biloba L.) leaves, their antioxidant properties in model system studies, and their inhibitory action of linoleic acid oxidation in an emulsion system and of triacylglycerols (TAG) in rapeseed oil. Extracts were prepared from both green and yellow leaves of Ginkgo trees using water, aqueous acetone, and ethanol. Extracts were analyzed by HPLC for their presence and content of selected flavonols; these included myricetin, quercetin, kaempferol, isorhamnetin, and morin. The highest level of flavonols, especially quercetin, myricetin and kaempferol, were found in the aqueous acetonic extracts. Crude extracts from yellow Ginkgo leaves contained greater amounts of flavonols. The best DPPH radical‐scavenging activity amongst the Ginkgo extracts examined was determined for aqueous acetonic extracts, while the lowest was noted for the ethanolic extract of green leaves. Water infusion extracts exhibited the highest iron(II) chelating activity. The reducing power of extracts from yellow leaves was 2 higher than that of crude extracts from green leaves. Nevertheless, extracts from green Ginkgo leaves imparted a greater protection factor against TAG oxidation, as assessed by the Rancimat method. Crude extracts from yellow Ginkgo leaves were more efficacious than green ones at inhibiting oxidation of the linoleic acid emulsion.