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The Scientific World Journal
Volume 2014, Article ID 303878, 6 pages
http://dx.doi.org/10.1155/2014/303878
Research Article

Flavonoids in Juglans regia L. Leaves and Evaluation of In Vitro Antioxidant Activity via Intracellular and Chemical Methods

1Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
2College of Science, Tianjin University of Commerce, Tianjin 300134, China

Received 13 April 2014; Revised 28 May 2014; Accepted 2 June 2014; Published 15 July 2014

Academic Editor: Wanchai De-Eknamkul

Copyright © 2014 Ming-Hui Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Flavonoids are rich in Juglans regia L. leaves. They have potent antioxidant properties, which have been related to regulating immune function and enhancing anticancer activity. Herein, qualitative and quantitative determination of flavonoids from J. regia leaves was carried out using high performance liquid chromatography coupled with tandem mass spectrometry with electrospray ionization and negative ion detection (HPLC-ESI-MS/MS) by comparison of the retention times and mass spectral fragments with standard substances or related literatures. Seventeen compounds were identified and major components are quercetin-3-O-rhamnoside (453.11 μg/g, dry weight), quercetin-3-O-arabinoside (73.91 μg/g), quercetin-3-O-xyloside (70.04 μg/g), kaempferol-O-pentoside derivative (49.04 μg/g), quercetin-3-O-galactoside (48.61 μg/g), and kaempferol-O-pentoside (48.46 μg/g). The in vitro intracellular antioxidation indicated that flavonoids from J. regia leaves could reduce the reactive oxygen species (ROS) level in RAW264.7 cells and showed good radical scavenging activities. These results proved to be more related to the flavonoids that could be considered in the design of new formulations of dietary supplements or functional foods.