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Polyphenols and triterpenes from Chaenomeles fruits: chemical analysis and antioxidant activities assessment
- Source :
- Food chemistry. 141(4)
- Publication Year :
- 2013
-
Abstract
- Mugua, fruit of the genus Chaenomeles, is a valuable source of health food and Chinese medicine. To elu- cidate the bioactive compounds of five wild Chaenomeles species, extracts from fresh fruits were investi- gated 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 procyani- din 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 (ole- anolic acid and ursolic acid) were the highest quantity in Chaenomeles cathayensis and C. thibetica, respectively.
- Subjects :
- biology
Chemistry
Plant Extracts
Polyphenols
General Medicine
biology.organism_classification
Chaenomeles cathayensis
Antioxidants
Triterpenes
Analytical Chemistry
Polymerization
Chaenomeles japonica
chemistry.chemical_compound
Proanthocyanidin
Polyphenol
Fruit
Botany
Proanthocyanidins
Food science
Gallic acid
Chaenomeles speciosa
Procyanidin B1
Rosaceae
Chaenomeles
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 141
- Issue :
- 4
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....a653feb02e3990d17547636850c09926