Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment

doi:10.1016/j.foodchem.2013.06.109

	Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment
	Du, Hui ; Wu, Jie ; Li, Hui ; Zhong, Pei-Xing ; Xu, Yan-Jun ; Li, Chong-Hui ; Ji, Kui-Xian ; Wang, Liang-Sheng
	2013
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
卷号	141 期号:4 页码:4260-4268
摘要	Mugua, fruit of the genus Chaenomeles, is a valuable source of health food and Chinese medicine. To elucidate the bioactive compounds of five wild Chaenomeles species, extracts from fresh fruits were investigated by HPLC-DAD/ESI-MS/MS. Among the 24 polyphenol compounds obtained, 20 were flavan-3-ols (including catechin, epicatechin and procyanidin oligomers). The mean polymerisation degree (mDP) of procyanidins was examined by two acid-catalysed cleavage reactions; the mDP value was the highest in Chaenomeles sinensis and the lowest in Chaenomeles japonica. Total polyphenol content (TPC) reached 46.92 and 46.28 mg/g gallic acid equivalents (GAE) in Chaenomeles speciosa and Chaenomeles thibetica, respectively, although their main bioactive compounds were different (being epicatechin and procyanidin B2 in the former, and catechin and procyanidin B1 in the latter). These two species also exhibited equally strong free radical scavenging activities. Our results further showed that the antioxidant ability of Chaenomeles fruits was significantly correlated to their total polyphenol contents. Two triterpenes (oleanolic acid and ursolic acid) were the highest quantity in Chaenomeles cathayensis and C thibetica, respectively. (C) 2013 Elsevier Ltd. All rights reserved.
关键词	Chaenomeles Mugua Polyphenol Procyanidin Antioxidant activity Triterpenes
学科领域	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI	10.1016/j.foodchem.2013.06.109
收录类别	SCI
语种	英语
WOS关键词	POLYMERIC PROCYANIDINS ; GRAPE SEEDS ; PROANTHOCYANIDINS ; SINENSIS ; FRAP ; HPLC ; EXTRACTION ; COMPONENTS ; ASSAY ; POWER
WOS研究方向	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000324848000132
出版者	ELSEVIER SCI LTD
文献子类	Article
出版地	OXFORD
资助机构	National Natural Science Foundation of China(National Natural Science Foundation of China (NSFC)) ; International Science & Technology Cooperation Program of China
引用统计	被引频次：101[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/28003
专题	中科院北方资源植物重点实验室
作者单位	1.[Du, Hui 2.Wu, Jie 3.Li, Hui 4.Zhong, Pei-Xing 5.Ji, Kui-Xian 6.Chinese Acad Sci, Inst Bot, Beijing Bot Garden, Key Lab Plant Resources, Beijing 100093, Peoples R China 7.Nanjing Agr Univ, Coll Hort, Nanjing 210095, Jiangsu, Peoples R China 8.China Agr Univ, Dept Appl Chem, Beijing 100094, Peoples R China 9.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Key Lab Crop Gene Resources & Germplasm Enhanceme, Minist Agr, Danzhou 571737, Hainan, Peoples R China
推荐引用方式 GB/T 7714	Du, Hui,Wu, Jie,Li, Hui,et al. Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment[J]. FOOD CHEMISTRY,2013,141(4):4260-4268.
APA	Du, Hui.,Wu, Jie.,Li, Hui.,Zhong, Pei-Xing.,Xu, Yan-Jun.,...&Wang, Liang-Sheng.(2013).Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment.FOOD CHEMISTRY,141(4),4260-4268.
MLA	Du, Hui,et al."Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment".FOOD CHEMISTRY 141.4(2013):4260-4268.

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