Food Chemistry-X
·
2023
·
IF 6.1
Shi-Kang Chen,Hai-Feng Lin,Xin Wang,Yi Yuan,Jun-Yi Yin,Xiao-Xiao Song
In this study, ten pea ( Pisum sativum L.) varieties were compared in their nutrient composition, phenolic compounds, antioxidant properties and their diversity were deciphered by multivariate analysis of correlation analysis and principal component analysis (PCA). The ten pea cultivars are rich in nutrients with different contents in lipid (0.57 to 3.52%), dietary fiber (11.34 to 16.13%), soluble sugar (17.53 to 23.99%), protein (19.75 to 26.48%) and starch (32.56 to 48.57%). Through the UPLC-QTOF-MS and HPLC-QQQ-MS/MS analysis, the ethanol extracts of ten peas mainly included 12 kinds of phenolic substances and showed good antioxidant activities on the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The phenolic content and protocatechuic acid showed a positive correlation with antioxidant capacity. All results provide theoretical basis for the development and rational application of different varieties of peas and their related products.
研究领域:
食品科学
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营养学
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农业化学
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植物科学
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DOI
PubMed
高影响因子
CHROMATOGRAPHIA
·
2026
·
IF 1.3
Yang Weiqi,Li Xiaofei,Wang Wenhao,Huang Qi,Fan Hui,Qian Zhengming
Bistorta vivipara L. achenes ( B. vivipara achenes), rich in phenolic acids and flavonoids, are a valuable food and medicinal resource. However, a detailed analysis of its individual components and their mechanisms remains unexplored. This study introduces solid-phase extraction (SPE) for selectively isolating and purifying total phenolic acids and flavonoids from B. vivipara achenes. The antioxidant potential of the extracts was evaluated using ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric ion reducing antioxidant potential) assays. Results showed significant antioxidant activity in the total phenolic acid extract (125.1 ± 0.7 mg GAE/g dry weight [DW]) and total flavonoid extract (1491.1 ± 19.9 mg RE/g DW). Using online FRAP–high-performance liquid chromatography (FRAP–HPLC), seven antioxidant components were identified in the phenolic acid fraction and thirteen in the flavonoid fraction. Notably, protocatechuic acid, cryptochlorogenic acid, isochlorogenic acid A, isochlorogenic acid B, isochlorogenic acid C, shaftoside, isoshaftoside, isoorientin, taxifolin, and vitexin are reported for the first time as antioxidant constituents in B. vivipara achenes. These findings highlight B. vivipara achenes as a promising source of natural antioxidants and functional food ingredients. The SPE–FRAP–HPLC method enables comprehensive analysis by selectively enriching active compounds and enhancing sensitivity and accuracy compared with crude extracts. Furthermore, the application of online FRAP–HPLC facilitates real-time monitoring of the antioxidant activity of individual compounds during chromatographic separation, providing a detailed antioxidant activity profile of phenolic compounds in B. vivipara achenes. Graphical
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高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 1
·e15020
·
IF 1.405
Yue Chen,Likang Qin,Anyan Wen,Muhammad Mazhar,Hezhu Wang,Yong Zhu
A three-solvent extracting method, which consist of 80% acetone, ethyl acetate, and 70% ethanol extracting procedures, was adopted to evaluate phenolics profile and antioxidant activities of Tartary buckwheat. Phenolics profile of Tartary buckwheat was determined using HPLC. Gallic acid, chlorogenic acid, and 2,3,4-trihydroxybenzoic acid were detected in 80% acetone extracts, 2,3,4-trihydroxybenzoic acid was detected in ethyl acetate extracts, rutin and quercetin were detected in 70% ethanol extracts, rutin was the dominant phenolic compound, and the contents ranged from 1,902.0 to 2,402.8 mg/100 g DW. Antioxidant activities of Tartary buckwheat were determined using DPPH, ABTS, and FRAP assays, 70% ethanol extracts showed a higher antioxidant activity than 80% acetone and ethyl acetate, respectively. These results suggested that the three-solvent extracting method is more comprehensive than independent one in evaluating phenolics profile and antioxidant activities of Tartary buckwheat. Practical applications The three-solvent extracting method can be used to evaluate functional properties of Tartary buckwheat.
研究领域:
食品科学
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植物化学
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营养学
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DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Minglong Wang,Haolin Zhang,Lunzhao Yi,Petra Högger,Randolph Arroo,Vivek K. Bajpai,Miguel-Angel Prieto,Jesus Simal-Gandara,Shengpeng Wang,Hui Cao
Though the instability of polyphenols in cell culture experiment has been investigated previously, the underlying mechanism is not completely clear yet. Therefore, in this study, the stability of epigallocatechin gallate (EGCG) in cell culture medium DMEM was investigated at 4 °C and 37 °C via UPLC-MS-MS analysis followed by determination of the antioxidant capacity of EGCG. EGCG was instable in DMEM and formed various degradation products derived from its dimer with increasing incubation time with many isomers being formed at both temperatures. The dimer products were more stable at 4 °C than at 37 °C. The structure and formation mechanism of five products were analyzed with four unidentified. Ascorbic acid significantly improved the stability of EGCG by protecting EGCG from auto-oxidation in DMEM, particularly at 4 °C. The antioxidative activity of EGCG in DMEM was determined by DPPH, ABTS and FRAP assay. The antioxidative properties of EGCG continuously decreased over 8 h in DMEM, which was consistent with its course of degradation.
研究领域:
药理学
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生物化学
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细胞生物学
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DOI
PubMed
高影响因子
PHYTOCHEMISTRY
·
2024
·
IF 3.2
Meihong Liu,Haibo Tan,Haihui Xie
ABSTRACT Chemical investigation on the leaves of Michelia champaca L. (Magnoliaceae) led to the isolation of five previously undescribed phenylethanoid glycosides (PhGs), 4- O - β - d -glucopyranosyl-acteoside ( 1 ), 4"'- O -(6- O - E -caffeoyl)- β - d -glucopyranosyl-acteoside ( 2 ), 4"'- O -(6- O - E -caffeoyl)- β - d -glucopyranosyl-isoacteoside ( 3 ), 6""- O - E -feruloyl-echinacoside ( 4 ), and 6""- O - p - E -coumaroyl-echinacoside ( 5 ), together with eighteen known PhGs. Their structures were determined by spectroscopic and chemical methods. All the known PhGs except acteoside ( 8 ) were not previously reported in the genus. Twenty-one PhGs exhibited more potent DPPH radical scavenging activity and FRAP than l -ascorbic acid ( l -AA), and twenty-two PhGs showed better ABTS radical cation scavenging activity than l -AA. In addition, twelve PhGs displayed more potent cellular reactive oxygen species (ROS) scavenging activity than curcumin. The results revealed that the leaves of M. champaca are a rich source of phenylethanoid glycosides and antioxidants.
研究领域:
药用植物学
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天然产物化学
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植物化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 2
·696-716
·
IF 3.9
Chun Xiao Li,Fu Rong Wang,Bing Zhang,Ze Yuan Deng,Hong Yan Li
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent ( p < 0.05). After gastric digestion, the content ( p > 0.05) and CAA values ( p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values ( p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion ( p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids ( p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids ( p < 0.05), and most flavanones showed unremarkable changes in ORAC values ( p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.
研究领域:
食品科学
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营养学
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化学
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生物化学
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DOI
PubMed
高影响因子
Current Analytical Chemistry
·
2024
·Vol. 20
·期 4
·264-274
·
IF 1.7
Qu Yunhe,Zhang Pingping,Cui Jing,Ni Xiuzhen,Song Kai,Shi Dongfang
Introduction: In this study, we optimized the extraction process, analyzed the structure and assessed the antioxidant activity of Sanghuangporus baumii polysaccharide (SBP). The present results provide important information for the Sanghuangporus baumii polysaccharides
in potential natural antioxidant effects. Background: The extraction and structural analysis of polysaccharides from Sanghuangporus has gained significant attention in the fields of chemistry, medicine, and life sciences. There is great significance in maximizing the extraction
of polysaccharides from Sanghuangporus and developing their potential products in a scientific and rational manner. Objective: The study was designed to establish an efficient and practical extraction process for SBP, and then investigated the structure and the antioxidant activity.
Methods: The Response Surface Methodology (RSM) based on Box-Behnken design was used to explore the ultrasound-assisted extraction of SBP, and the structure of SBP was studied by ultraviolet spectroscopy, infrared spectroscopy and other instrumental analysis methods. The total antioxidant
capacity of SBP was studied by the Ferric Reducing Ability of Plasma (FRAP) method, and the scavenging capacity of ABTS+·, DPPH· and OH· was carried out as the index to investigate its antioxidant activity in vitro. Results: The statistical analysis
results showed that the optimal conditions for extracting SBP were an ultrasound time of 20.74 min, ultrasound power of 268.40 W and material-liquid ratio of 1:25.71. Under optimal conditions, the experimental yield of SBP was 3.36 ± 0.01%. The RSM optimization process was applied to
the experiment of complex enzyme extraction of SBP, and the yield increased to 4.72 ± 0.03%. Structural analysis showed that SBP mainly consisted of glucose, a small amount of mannose and galactose, and the molecular weight distribution was uneven, mainly concentrating in the three
parts of 24.5,6.4,2.5 kDa. Moreover, SBP exhibited dose-dependent and strong reducing power and radical scavenging activity. For DPPH·, ABTS+· and OH· radical scavenging assays, IC50 values were 1.505 ± 0.050 mg/ml, 0.065 ± 0.036 mg/ml
and 0.442 ± 0.007 mg/ml, respectively. Conclusion: In the present study, a β-linked heteroglucan (SBP) was extracted using the optimized process combining enzymes from the fruiting bodies of Sanghuangporus baumii. SBP exhibited effective and dose-dependent antioxidant
activities. Our findings were of great value in terms of developing polysaccharides with potential natural antioxidants.
研究领域:
化学
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医学
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生命科学
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药理学
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生物化学
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DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xiaoming Song,Dan Feng,Jiamin Li,Liyan Zang,Hongmei Li,Jing Sun
This study integrates HPLC fingerprinting and NIR spectroscopy to evaluate the antioxidant capacity of Rheum tanguticum . HPLC fingerprinting comprehensively characterized the complex chemical composition, identifying 13 compounds. Meanwhile, NIR spectroscopy provided a rapid, non-destructive approach to predict antioxidant capacity. The combination of these techniques offers a holistic and efficient strategy for evaluating antioxidant activity. The spectrum-effect relationships were analyzed by correlating the results of three antioxidant assays (ABTS, DPPH, and FRAP) with the peak areas of the common peaks identified by HPLC. Glycosylated anthraquinones, particularly conjugated forms like rhein-8-O-glucoside, were found to synergistically enhance antioxidant activity with free aglycones. NIR models optimized using the PLS method with Python-based algorithms demonstrated strong predictive abilities, achieving RPD values of 2.43 for ABTS, 2.63 for DPPH, and 2.43 for FRAP. This research provides a rapid method to evaluate the antioxidant capacity of Rh. tanguticum , offering a reference for future applications in other fields.
研究领域:
药物分析
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光谱学
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色谱学
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药物化学
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计算生物学
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植物科学
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PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 12
·e14277
·
IF 1.288
Xiao Gong,Xiaobing Huang,Taohua Yang,Jing Wen,Wei Zhou,Jihua Li
The effects of hot air drying (HD), freeze-drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′-azinobis (3-ethylbenzo thiazoline-6-sulphonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time-consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze-drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.
研究领域:
食品科学
·
农业工程
·
营养学
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产品关联
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2015
·
IF 2.837
Dong-Yang Zhang,Xiao-Hui Yao,Ming-Hui Duan,Fu-Yao Wei,Guo-Hua Wu,Long Li
Flos Lonicerae (FL) was widely planted in China as a kind of pharmaceutical resource. In our research, the variations in content and antioxidant activity of essential oil of FL from five different sites of China were investigated. The results revealed that the essential oil content of samples varied over the range of 0.288 ± 0.015% to 0.387 ± 0.016%. The essential oil antioxidant activity of samples were also determined by scavenging activity against 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) (ABTS), ferric reducing/antioxidant power (FRAP) test and β-carotene-linoleic acid bleaching test. The results indicated that the sample from Shaoyang showed better antioxidant activity than the others. And the β-carotene-linoleic acid bleaching activity could reach 92.31%, when the concentration of the sample from Shaoyang was 4 mg/mL, indicating that the sample from Shaoyang possessed excellent antioxidant activity. The chemical compositions of the essential oil were finally identified by GC–MS, and more than 20 compounds were identified. Principal component analysis was also performed to investigate the difference of the essential oil samples.
研究领域:
药理学
·
植物学
·
分析化学
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2015
·
IF 2.837
Shanshan Wang,Dongmei Wang,Zehua Liu
Potentilla fruticosa and EGb 761 ( Ginkgo biloba extracts) have been applied in traditional medicine and exhibit antioxidant properties. However, there is very little scientific evidence to support their use in combination. In this study, a bio-guided chromatographic fractionation strategy was used to obtain two effective fractions (C-3 and D-2) from the acetone crude extracts (A) of P. fruticosa leaves. Isobolographic analysis indicated that the combination of A + EGb had largely demonstrated synergism and 5:1 (A:EGb) displayed the best synergistic effect. In addition, C-3 + EGb exhibited a similar result as A + EGb, synergism in DPPH and ABTS assays, additive in FRAP assay. While D-2 + EGb showed only additive effect. The possible mechanism behind the synergism was explored by RP-HPLC. The changes in the total phenolic and flavonoids content were also investigated. While chemical composition did not seem to change in the mixture, no new peaks appeared in the chromatogram of C-3 + EGb mixture as compared to the individual chromatograms, no existing peaks disappeared either. Further studies were observed which may prove the possible mechanism responsible for the synergistic effect. Combinations of C-3 and 4 phenolic compounds in EGb ((+)-catechin, kaempferide, quercetin and isorhamnetin) were evaluated for their antioxidant capacities. Isorhamnetin showed synergism with C-3, and 5:1 exhibited the strongest synergism in DPPH ( γ = 0.669) and ABTS ( γ = 1.249), 1:1 in FRAP assays ( γ = 1.385). Isorhamnetin was added to the other 6 phenolics in C-3 ((+)-catechin, caffeic acid, hyperoside, rutin, ellagic acid and quercetin), and the antioxidant capacity of mixtures was analyzed. For all combinations studied, caffeic acid + isorhamnetin displayed the greatest synergistic effect in various ratios by three antioxidant assays, the observed values were significantly higher than the expected values ( P < 0.05) and 1:1 exhibited the strongest synergism in DPPH ( γ = 0.711), ABTS ( γ = 1.693) and FRAP ( γ = 1.474) assays. Hyperoside + isorhamnetin also showed a slight synergism, but (+)-catechin + isorhamnetin exhibited an antagonism in DPPH assays. Thus, interaction of phytochemicals exist in extracts is likely responsible for the synergistic effects present in A + EGb, and caffeic acid + isorhamnetin may have played an important role. This study lends some credence to the concomitant use of P. fruticosa blended with EGb, which could be useful for developing new medicines and functional products from P. fruticosa and EGb.
研究领域:
药理学
·
生物化学
·
药物化学
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DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Hongchi Zhou,Sixuan Wang,Weichao Liu,Lixuan Chang,Xuemei Zhu,Guangqing Mu,Fang Qian
This study aimed to investigate the safety and probiotic properties of Lactobacillus paraplantarum LS-5 isolated from traditional northeastern sauerkraut , and to assess the antioxidant capacity of different solvent extracts (ethanol, water, and hot water) of L. paraplantarum LS-5-inoculated sauerkraut. L. paraplantarum LS-5 was shown to have various probiotic characteristics, such as good survival ability under artificial gastrointestinal conditions, antagonistic activity of various pathogens, non-biogenic amines, antibiotic susceptibility , and non-hemolytic. The 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity of the L. paraplantarum LS-5-inoculated sauerkraut alcohol extract (71.13%) was significantly higher than water extract (59.59%) ( p < 0.05). The ferric reducing antioxidant power (FRAP) of sauerkraut alcohol extract (614.93 Trolox μmol L −1 ) exhibited a slightly stronger ability compared to water extract (388.53 Trolox μmol L −1 ) and the heated sauerkraut water extract (383.20 Trolox μmol L −1 ) at extract concentrations of 5.0 mg mL −1 . Its 1, 1-diphenyl1-2-picrylhydrazyl (DPPH) radical scavenging activity was also stronger. It was found by principal component analysis (PCA) and Pearson that the DPPH radical-scavenging activities of sauerkraut extracts were significantly correlated with the content of polyphenols and flavonoids ( p < 0.05). Unlike kimchi , Northeastern sauerkraut is consumed mainly by heating, so this study could contribute to understanding the antioxidant capacity of different solvent extracts of sauerkraut, and before and after heating water extracts.
研究领域:
微生物学
·
食品科学
·
营养学
·
生物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）