Polyphenolic Content, Antioxidant and Antimicrobial Activities of Lycium barbarum L. and Lycium chinense Mill. Leaves
Andrei Mocan,
Laurian Vlase,
Dan Cristian Vodnar,
Cristina Bischin,
Daniela Hanganu,
Ana-Maria Gheldiu,
Radu Oprean,
Radu Silaghi-Dumitrescu,
Gianina Crișan
Affiliations
Andrei Mocan
Department of Pharmaceutical Botany, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
Laurian Vlase
Department of Pharmaceutical Technology and Biopharmaceutics, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
Dan Cristian Vodnar
Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manăştur Street, Cluj-Napoca 400372, Romania
Cristina Bischin
Department of Chemistry and Chemical Engineering Babeș-Bolyai University, 11 A. Janos Street, Cluj-Napoca 400028, Romania
Daniela Hanganu
Department of Pharmacognosy, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
Ana-Maria Gheldiu
Department of Pharmaceutical Technology and Biopharmaceutics, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
Radu Oprean
Department of Analytical Chemistry and Instrumental Analysis, Iuliu Hațieganu University of Medicine and Pharmacy, 4 L. Pasteur Street, Cluj-Napoca 400010, Romania
Radu Silaghi-Dumitrescu
Department of Chemistry and Chemical Engineering Babeș-Bolyai University, 11 A. Janos Street, Cluj-Napoca 400028, Romania
Gianina Crișan
Department of Pharmaceutical Botany, Iuliu Hațieganu University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca 400010, Romania
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.
