Characterization of Phytochemicals in Petals of Different Colours From Viola × wittrockiana Gams. and Their Correlation With Antioxidant Activity

  1. Monika Skowyra 1
  2. M. Isabel Calvo 2
  3. M. Gabriela Gallego 1
  4. Nurul A. M. Azman 1
  5. Maria P. Almajano 1
  1. 1 Universitat Politècnica de Catalunya
    info

    Universitat Politècnica de Catalunya

    Barcelona, España

    ROR https://ror.org/03mb6wj31

  2. 2 Universidad de Navarra
    info

    Universidad de Navarra

    Pamplona, España

    ROR https://ror.org/02rxc7m23

Zeitschrift:
Journal of Agricultural Science

ISSN: 1916-9760,  1916-9752

Datum der Publikation: 2014

Ausgabe: 6

Nummer: 9

Seiten: 93 - 105

Art: Artikel

DOI: 10.5539/JAS.V6N9P93 GOOGLE SCHOLAR lock_openOpen Access editor

Andere Publikationen in: Journal of Agricultural Science

Zusammenfassung

A study to establish relationship between the petal colour, extraction solvent, phenolic, flavonoid, anthocyanin content and antioxidant activity in three varieties of Viola × wittrockiana (yellow, red and violet) is reported in this article. Identification and quantification of flavonoids and anthocyanins using HPLC-DAD-ESI-MS is also presented. The antioxidant activity was studied by four different analytical assays: the measurement of scavenging capacity against ABTS+ and DPPH free radicals, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). The violet petals were the most active in all solvents employed for extraction and also showed higher total phenolic, flavonoid and anthocyanin content in comparison with red and yellow ones. Fourteen constituents were identified by HPLC coupled with diode-array detection (DAD) and mass spectrometry (ESI-MS), ten of them were flavonoids and four anthocyanins. The major compounds found in violet pansy were rutin, violanthin and violanin. Aqueous extract of violet pansy can be regarded as a suitable candidate to serve as a radical scavenging agent that could be used in functional foods.