Antioxidant Constituents in the Fruits of Luffa cylindrica (L.) Roem

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Abstract
Hydrophilic antioxidant constituents in the fruits of the vegetable Luffa cylindrica (L.) Roem (sponge gourds) were separated by an antioxidant-guided assay to yield eight compounds: p-coumaric acid (1), 1-O-feruloyl-β-d-glucose (2), 1-O-p-coumaroyl-β-d-glucose (3), 1-O-caffeoyl-β-d-glucose (4), 1-O-(4-hydroxybenzoyl)glucose (5), diosmetin-7-O-β-d-glucuronide methyl ester (6), apigenin-7-O-β-d-glucuronide methyl ester (7), and luteolin-7-O-β-d-glucuronide methyl ester (8). The eight compounds were isolated by high-speed countercurrent chromatography and identified by electrospray ionization−mass spectrometry and NMR analysis, and the antioxidant activity was evaluated by the radical scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl radical. High-performance liquid chromatography analysis showed that a total amount of the eight compounds in the dried gourds without skin was about 1%. The results demonstrate that the consumption of sponge gourds can supply some antioxidant constituents to human body. Keywords: Luffa cylindrica (L.) Roem; sponge gourd; antioxidant constituents; separation; identification

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