Extraction of Rosmarinic Acid from Different Varieties of Perilla Leaves and Its Biological Activity
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Abstract:
Forty-five different varieties of Perilla leaves were used as raw materials, the Perilla rosmarinic acid was prepared by ultrasonic-assisted water extraction. Three varieties with high rosmarinic acid content were selected and purified by XDA-8 type macroporous resin and medium pressure preparative chromatography. The scavenging ability of DPPH free radicals and ABTS free radicals were tested. The bacteriostatic ability was compared by measuring the diameter of the bacteriostatic zone. The results showed that there were significant differences in the rosmarinic acid content in the crude extracts of 45 different varieties of Perilla leaves. Among them, the crude extracts of ZY7-1, ZB3 and DZ-1 had the highest rosmarinic acid content, 7.87%, 7.34% and 7.32% respectively. The IC50 values of DPPH free radicals were 85.18, 87.22 and 88.45 μg/mL, respectively, and the content of rosmarinic acid was significantly positively correlated with the antioxidant capacity of the extract (p<0.05). After purification, the content of rosmarinic acid increased to 59.28%, 54.41% and 51.13%, respectively. The IC50 values for removing DPPH free radicals were 15.03, 19.08, 20.91 μg/mL, the IC50 values of scavenging ABTS free radicals were 26.57, 33.11, 36.59 μg/mL, respectively. The inhibitory ability against the growth of Escherichia coli, Staphylococcus aureus, Bacillus subtilis was tested, showing different antibacterial ability, and as the concentration increases, the antibacterial effect is more obvious. The maximum diameter of ZY7-1 and ZB3 against Staphylococcus aureus is 12.50 mm and 11.80 mm, respectively; the maximum diameter of DZ-1 against Bacillus subtilis is 12.40 mm. Conclusion: the content of rosmarinic acid in different varieties of Perilla is different. The crude extracts of ZY7-1, ZB3 and DZ-1 with the highest rosmarinic acid content are selected for purification to obtain high-content rosmarinic acid for biological activity detection, which shows that they have good antioxidant and antibacterial properties.
