Composition analysis and antioxidant activity evaluation of a high purity oligomeric procyanidin prepared from sea buckthorn by a green method
| Autor: | W. N. Li, Min Wang, Hywel Yuen, Yulian Zhu, Deandrae Smith, Qiang Peng, Michael Yuen |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Oligomeric procyanidin
Antioxidant Nutrition. Foods and food supply Chemistry Synergistic antioxidant medicine.medical_treatment Articles from the special issue: Modern food analysis edited by Quancai Sun Xiaodong Xia and Junli Xu Composition analysis TP368-456 Applied Microbiology and Biotechnology Antioxidative stress activity Food processing and manufacture Proanthocyanidin Sea buckthorn medicine TX341-641 Food science Green preparation method Food Science Biotechnology |
| Zdroj: | Current Research in Food Science Current Research in Food Science, Vol 4, Iss, Pp 840-851 (2021) |
| ISSN: | 2665-9271 |
| Popis: | Procyanidin is an important polyphenol for its health-promoting properties, however, the study of procyanidin in sea buckthorn was limited. In this paper, sea buckthorn procyanidin (SBP) was obtained through a green isolation and enrichment technique with an extraction rate and purity of 9.1% and 91.5%. The structure of SBP was analyzed using Ultraviolet–visible spectroscopy (UV–vis), Fourier-transform infrared spectroscopy (FT-IR), and liquid chromatography-mass spectrometry (LC-MS/MS). The results show that SBP is an oligomeric procyanidin, mainly composed of (−)-epicatechin gallate, procyanidin B, (+)-gallocatechin-(+)-catechin, and (+)-gallocatechin dimer. SBP showed superior scavenging capacity on free radicals. Furthermore, the cleaning rate of the ABTS radical was 4.8 times higher than vitamin C at the same concentration. Moreover, SBP combined with vitamin C presented potent synergistic antioxidants with combined index values below 0.3 with concentration rates from 5:5 to 2:8. SBP also provided significant protection against oxidative stress caused by hydrogen peroxide (H2O2) on RAW264.7 cells. These findings prove the potential of SBP as a natural antioxidant in food additives and support the in-depth development of sea buckthorn resources. Graphical abstract Image 1 Highlights • A green method for the extraction of procyanidin was proposed. • An oligomeric procyanidin in sea buckthorn was identified for the first time. • SBP combined with VC exerted strong synergistic antioxidant. • SBP provided protection of macrophages against oxidative damage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|