Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment
文献类型：期刊论文
| 作者 | Du, Hui; Wu, Jie; Li, Hui; Zhong, Pei-Xing; Xu, Yan-Jun; Li, Chong-Hui; Ji, Kui-Xian; Wang, Liang-Sheng
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2013 |
| 卷号 | 141期号:4页码:4260-4268 |
| 关键词 | Chaenomeles Mugua Polyphenol Procyanidin Antioxidant activity Triterpenes |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2013.06.109 |
| 文献子类 | Article |
| 英文摘要 | 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. |
| 学科主题 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 出版地 | OXFORD |
| 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) |
| 语种 | 英语 |
| WOS记录号 | WOS:000324848000132 |
| 出版者 | ELSEVIER SCI LTD |
| 资助机构 | National Natural Science Foundation of China(National Natural Science Foundation of China (NSFC)) ; International Science & Technology Cooperation Program of China |
| 源URL | [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.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 2.[Du, Hui 3.Wu, Jie 4.Li, Hui 5.Zhong, Pei-Xing 6.Ji, Kui-Xian 7.Chinese Acad Sci, Inst Bot, Beijing Bot Garden, Key Lab Plant Resources, Beijing 100093, Peoples R China 8.Nanjing Agr Univ, Coll Hort, Nanjing 210095, Jiangsu, Peoples R China 9.China Agr Univ, Dept Appl Chem, Beijing 100094, 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. |
入库方式： OAI收割
来源：植物研究所
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