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Molecules 2014, 19(7), 10056-10073; doi:10.3390/molecules190710056

Polyphenolic Content, Antioxidant and Antimicrobial Activities of Lycium barbarum L. and Lycium chinense Mill. Leaves

1
Department of Pharmaceutical Botany, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
2
Department of Pharmaceutical Technology and Biopharmaceutics, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
3
Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manăştur Street, Cluj-Napoca 400372, Romania
4
Department of Chemistry and Chemical Engineering Babeș-Bolyai University, 11 A. Janos Street, Cluj-Napoca 400028, Romania
5
Department of Pharmacognosy, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
6
Department of Analytical Chemistry and Instrumental Analysis, Iuliu Hațieganu University of Medicine and Pharmacy, 4 L. Pasteur Street, Cluj-Napoca 400010, Romania
*
Author to whom correspondence should be addressed.
Received: 26 May 2014 / Revised: 16 June 2014 / Accepted: 4 July 2014 / Published: 10 July 2014
(This article belongs to the Section Natural Products)
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Abstract

This study was performed to evaluate the in vitro antioxidant and antimicrobial activities and the polyphenolic content of Lycium barbarum L. and L. chinense Mill. leaves. The different leave extracts contain important amounts of flavonoids (43.73 ± 1.43 and 61.65 ± 0.95 mg/g, respectively) and showed relevant antioxidant activity, as witnessed by the quoted methods. Qualitative and quantitative analyses of target phenolic compounds were achieved using a HPLC-UV-MS method. Rutin was the dominant flavonoid in both analysed species, the highest amount being registered for L. chinense. An important amount of chlorogenic acid was determined in L. chinense and L. barbarum extracts, being more than twice as high in L. chinense than in L. barbarum. Gentisic and caffeic acids were identified only in L. barbarum, whereas kaempferol was only detected in L. chinense. The antioxidant activity was evaluated by DPPH, TEAC, hemoglobin ascorbate peroxidase activity inhibition (HAPX) and inhibition of lipid peroxidation catalyzed by cytochrome c assays revealing a better antioxidant activity for the L. chinense extract. Results obtained in the antimicrobial tests revealed that L. chinense extract was more active than L. barbarum against both Gram-positive and Gram-negative bacterial strains. The results suggest that these species are valuable sources of flavonoids with relevant antioxidant and antimicrobial activities. View Full-Text
Keywords: Lycium barbarum; Lycium chinense; polyphenols; antioxidant compounds; antimicrobial activity Lycium barbarum; Lycium chinense; polyphenols; antioxidant compounds; antimicrobial activity
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Mocan, A.; Vlase, L.; Vodnar, D.C.; Bischin, C.; Hanganu, D.; Gheldiu, A.-M.; Oprean, R.; Silaghi-Dumitrescu, R.; Crișan, G. Polyphenolic Content, Antioxidant and Antimicrobial Activities of Lycium barbarum L. and Lycium chinense Mill. Leaves. Molecules 2014, 19, 10056-10073.

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