Separation, Identification, and Antioxidant Activity of Polyphenols from Lotus Seed Epicarp

Autor: Yi Huang, Xi Feng, Ma Zhili, De-Yuan Li, Yang Fang, Wen Huang
Rok vydání: 2019
Předmět:
separation
Antioxidant
food.ingredient
medicine.medical_treatment
Lotus
Pharmaceutical Science
antioxidant activity
01 natural sciences
Antioxidants
Catechin
Analytical Chemistry
lcsh:QD241-441
Anthocyanins
chemistry.chemical_compound
0404 agricultural biotechnology
food
lcsh:Organic chemistry
Glucosides
Drug Discovery
medicine
Biflavonoids
Proanthocyanidins
Food science
Physical and Theoretical Chemistry
Chromatography
High Pressure Liquid
biology
Chemistry
Plant Extracts
Food additive
Communication
010401 analytical chemistry
Organic Chemistry
Polyphenols
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
0104 chemical sciences
Proanthocyanidin
Chemistry (miscellaneous)
Polyphenol
Seeds
Molecular Medicine
identification
lotus seed epicarp
Quercetin
Prodelphinidin
Procyanidin dimer
Zdroj: Molecules
Molecules, Vol 24, Iss 21, p 4007 (2019)
ISSN: 1420-3049
Popis: Lotus seed epicarp, the main by-product of lotus seed processing, is abundant in polyphenols. In this study, polyphenols in lotus seed epicarp were separated by Sephadex LH-20 gel filtration chromatography to yield Fraction-I (F-I), Fraction-II (F-II), and Fraction-III (F-III). The polyphenol compounds in the three fractions were identified by UPLC-MI-TOF-MS. Six kinds of polyphenol compounds including cyanidin-3-O-glucoside, procyanidin trimer, and phlorizin were identified in F-I, and prodelphinidin dimer B, procyanidin dimer, and quercetin hexoside isomer were found in F-II. However, there was only procyanidin dimer identified in F-III. The in vitro antioxidant activities of the three fractions were also investigated. We found F-I, F-II, and F-III had strong potential antioxidant activities in the order of F-III > F-II > F-I. Our results suggested that polyphenols from lotus seed epicarp might be suitable for use as a potential food additive.
Databáze: OpenAIRE
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