荔枝果肉不同酚类成分群的分离及其抗氧化活性

doi:10.3864/j.issn.0578-1752.2016.20.014

Abstract

Abstract: 【Objective】The total phenolics, total flavoniods and tannin content and antioxidant activity of different phenolic compound fractions from litchi pulp were compared to clarify the effective phenolic compounds of antioxidant activity from litchi pulp. The results of research will provide a basis for revealing the main compounds from litchi pulp to human health.【Method】Litchi pulp polyphenol extracts were divided into four phenolic compound fractions (F1, F2, F3 and F4) by C18 silica gel column. Then the total phenolics, total flavonoids and tannin content and the compositions of free phenol of four compound fractions were determined. Also, the FRAP, DPPH, ORAC and CAA antioxidation indexes were adopted to evaluate the antioxidant capacities of four different compound fractions.【Result】The results showed that litchi pulp polyphenol extracts were well-divided into four phenolic compound fractions. Among them, the yield of F2 was as high as 36%, and others’ were 18.71%, 16.79% and 21.12%, respectively. Total phenolics, total flavonoids and tannin content of four phenolic compound fractions ranged from 218.86 to 499.78 mg GAE/g DW, 414.94 to 1 285.45 mg RE·g^-1 DW and 83.35 to 483.43 mg CE·g^-1 DW, respectively. Among the four compound fractions tested, F2 exhibited the highest total phenolics, total flavonoids and tannin content with their corresponding percentage contribution as high as 50.31%, 54.24% and 72.06% to litchi pulp polyphenol extracts, followed by F3, F4, and finally F1. Procyanidin B2 and epicatechin in F2, quercetin-3-O-rutinoside-7-O-α-L-rhamnoside in F3 and rutin in F4 were identified by HPLC. The results of antioxidation indexes showed that FRAP values of four compound fractions were F2＞F3＞F4＞F1. The IC₅₀ values of DPPH free radical scavenging were 27.00, 9.76, 19.41 and 16.25 μg·mL^-1, respectively, then F2 exhibited the strongest DPPH free radical scavenging ability with minimum IC₅₀ value among the four compound fractions, followed by F4, F3, and finally F1. Also, the ORAC values of them were F2＞F3＞F4＞F1 and the CAA values were F2＞F3＞F4, F1. Among them, F2 exhibited the highest ORAC and CAA values as 8.36 mmol TE·g^-1 DW and 190.71 μmol QE·g^-1 DW with the percentage contribution as high as 50.42% and 84.91% to total ORAC and CAA values of litchi pulp polyphenol extracts, respectively.【Conclusion】These results indicated that there were significant differences in total phenolics, total flavonoids and tannin content and antioxidant activity among the four phenolic compounds fractions from litchi pulp. The compositions of each phenolic compound fraction were also different. What’s more, F2 exhibited the highest yield, total phenolics, total flavonoids and tannin content with the best antioxidant capacities. Interestingly, the phenolics in F2 may be the most main active compounds of antioxidant activity from litchi pulp.

Key words: litchi pulp, polyphenols, separation, compound fractions, antioxidant activity

DONG Li-hong, ZHANG Rui-fen, XIAO Juan, DENG Yuan-yuan, ZHANG Yan, LIU Lei, HUANG Fei, WEI Zhen-cheng, ZHANG Ming-wei. Separation and Antioxidant Activity of Different Phenolic Compound Fractions from Litchi Pulp[J].Scientia Agricultura Sinica, 2016, 49(20): 4004-4015.

0
/ / Recommend

Add to citation manager EndNote|Reference Manager|ProCite|BibTeX|RefWorks

URL: https://www.chinaagrisci.com/EN/10.3864/j.issn.0578-1752.2016.20.014

https://www.chinaagrisci.com/EN/Y2016/V49/I20/4004

References

[1] 叶延琼, 章家恩, 吕建秋, 蒋艳萍, 李逸勉. 广东省荔枝产业发展现状与对策分析. 中国农学通报, 2011, 27(3): 481-487.

Ye Y Q, Zhang J E, Lv J Q, Jiang Y P, Li Y M. Analysis on the development status and countermeasures of lychee industry in Guangdong province. Chinese Agricultural Science Bulletin, 2011, 27(3): 481-487. (in Chinese)

[2] Khan I U, Asghar M N, Iqbal S, Bokhari T H. Radical scavenging and antioxidant potential of aqueous and organic extracts of aerial parts of Litchi chinensis Sonn. Asian Journal of Chemistry, 2009, 21(7): 5073.

[3] Saxena S, Hajare S N, More V, Kumar S, Wadhawan S, Mishra B B, Sharma A. Antioxidant and radioprotective properties of commercially grown litchi (Litchi chinensis) from India. Food Chemistry, 2011, 126(1): 39-45.

[4] BHOOPAT L, SRICHAIRATANAKOOL S, KANJANAPOTHI D, Taesotikul T, Thananchai H, Bhoopat T. Hepatoprotective effects of lychee (Litchi chinensis Sonn.): a combination of antioxidant and anti-apoptotic activities. Journal of Ethnopharmacology, 2011, 136(1): 55-66.

[5] Yang C S, Sang S, Lambert J D, Lee M J. Bioavailability issues in studying the health effects of plant polyphenolic compounds. Molecular Nutrition & Food Research, 2008, 52(1), 139-151.

[6] Brat P, Georgé S, Bellamy A, Du Chaffaut L, Scalbert A, Mennen L, Amiot M J. Daily polyphenol intake in France from fruit and vegetables. The Journal of Nutrition, 2006, 136(9): 2368-2373.

[7] Duan X W, Jiang Y M, Su X G, Zhang Z Q, Shi J. Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning. Food Chemistry, 2007, 101(4): 1365-1371.

[8] Sun J, Jiang Y M, Shi J, Wei X Y, Xue S J, Shi J Y, Yi C. Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit. Food Chemistry, 2010, 119(2): 753-757.

[9] Liu L, Xie B J, Cao S Q, Yang E N, Xu X Y. Guo S S. A-type procyanidins from litchi chinensis pericarp with antioxidant activity. Food Chemistry, 2007, 105(4): 1446-1451.

[10] Zhou H C, Lin Y M, Li Y Y, Li M, Wei S D. Antioxidant properties of polymeric proanthocyanidins from fruitstones and pericarps of Litchi chinensis Sonn. Food Research International, 2011, 44(2): 613-620.

[11] Su D, Zhang R, Hou F, Zhang M, Guo J, Huang F, Deng Y, Wei Z. Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents. BMC Complementary and Alternative Medicine, 2014, 14(1): 1.

[12] Su D, Ti H, Zhang R, Zhang M, Wei Z , Deng Y , Guo J. Structural elucidation and cellular antioxidant activity evaluation of major antioxidant phenolics in lychee pulp. Food Chemistry, 2014, 158: 385-391.

[13] 杨华, 齐炼文, 李会军, 李萍. 以“等效成分群”为标示量的中药质量控制体系的构建. 世界科学技术: 中医药现代化, 2014(3): 510-513.

Yang H, Qi L W, Li H J, Li P. Construction of the traditional Chinese medicine quality control system with “equivalent element group” for the labeled amount. The World Science and Technology: Modernization of Traditional Chinese Medicine, 2014(3): 510-513. (in Chinese)

[14] Zhang R, Zeng Q, Deng Y, Zhang M, Wei Z, Zhang Y, Tang X. Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in southern China. Food Chemistry, 2013, 136(3): 1169-1176.

[15] Dewanto V, Wu X, Adom K K, Liu R H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 2002, 50(10): 3010-3014.

[16] 孙芸, 谷文英. 硫酸-香草醛法测定葡萄籽原花青素含量. 食品与发酵工业, 2003, 29(9): 43-46.

Sun Y, Gu W Y. Determination of procyanidin content in grape seed using H₂SO₄-Vanillin assay. Food and Fermentation Industries, 2003, 29(9): 43-46. (in Chinese)

[17] Xu B J, Chang S K C.A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 2007, 72(2): 159-166.

[18] Ebrahimzadeh M A, Nabavi S M, Nabavi S F, Bahramian F, Bekhradnia A R. Antioxidant and free radical scavenging activity of H. officinalis L. var. angustifolius, V. odorata, B. hyrcana and C. speciosum. Pakistan Journal of Agricultural Sciences, 2010, 23(1): 29-34.

[19] Wolfe K L, Kang X, He X, Dong M, Zhang Q, Liu R H. Cellular antioxidant activity of common fruits. Journal of Agricultural and Food Chemistry, 2008, 56(18): 8418-8426.

[20] Liu R H, Finley J. Potential cell culture models for antioxidant research. Journal of Agricultural and Food Chemistry, 2005, 53(10): 4311-4314.

[21] 苏东晓, 张瑞芬, 张名位, 黄菲, 魏振承, 张雁, 遆慧慧, 邓媛元, 唐小俊. 荔枝果肉酚类物质大孔树脂分离纯化工艺优化. 中国农业科学, 2014, 47(14): 2897-2906.

Su D X, Zhang R F, Zhang M W, Huang F, Wei Z C, Zhang Y, Ti H H, Deng Y Y, Tang X J. Separation and purification of polyphenol in litchi pulp by macroporous resin. Scientia Agricultura Sinica, 2014, 47(14): 2897-2906. (in Chinese)

[22] 张粹兰, 张名位, 廖森泰, 魏振承, 张雁, 唐小俊, 张瑞芬, 邓媛元. 荔枝果肉不同极性多酚提取及其抗氧化活性比较. 华南师范大学学报(自然科学版), 2011(4): 116-120.

Zhang C L, Zhang M W, Liao S T, Wei Z C, Zhang Y, Tang X J, Zhang R F, Deng Y Y. Extraction and antioxidant activity of different polarity polyphenols of litchi pulp. Journal of South China Normal University (Natural Science Edition), 2011(4): 116-120. (in Chinese)

[23] Wang L, Lou G, Ma Z, Liu X. Chemical constituents with antioxidant activities from litchi (Litchi chinensis Sonn.) seeds. Food Chemistry, 2011, 126(3): 1081-1087.

[24] Jiang G, Lin S, Wen L, Jiang Y, Zhao M, Chen F, Prasad K N, Duan X, Yang B. Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation. Food Chemistry, 2013, 136(2): 563-568.

[25] Labarbe B, Cheynier V, Brossaud F, Souquet J M, Moutounet M. Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization. Journal of Agricultural and Food Chemistry, 1999, 47(7): 2719-2723.

[26] 钟慧臻, 徐玉娟, 李春美, 温靖, 廖森泰, 陈卫东. 高效液相色谱-电喷雾离子阱质谱法测定荔枝果肉中酚类物质. 广东农业科学, 2010, 37(4): 11-14.

Zhong H Z, Xu Y J, Li C M, Wen J, Liao S T, Chen W D. Analysis of phenolic compounds in pulp of litchi by high performance liquid chromatography-tandem mass spectrometry. Guangdong Agricultural Sciences, 2010, 37(4): 11-14. (in Chinese)

[27] LÜ Q, Si M, Yan Y, Luo F, Hu G, Wu H, Chen K. Effects of phenolic-rich litchi (Litchi chinensis Sonn.) pulp extracts on glucose consumption in human HepG2 cells. Journal of Functional Foods, 2014, 7: 621-629.

[28] Prodanov M, Garrido I, Vacas V, Lebrón-Aguilar R, Dueñas M, Gómez-Cordovés C, Bartolomé B.Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins. Analytica Chimica Acta, 2008, 609(2): 241-251.

[29] Dudonne S, Vitrac X, Coutiere P, Woillez M, & Mérillon J M. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of Agricultural and Food Chemistry, 2009, 57(5): 1768-1774.

[30] Wolfe K L, Liu R H. Structure-activity relationships of flavonoids in the cellular antioxidant activity assay. Journal of Agricultural and Food Chemistry, 2008, 56(18): 8404-8411.

[31] Sun J, Jiang Y, Shi J, Wei X, Xue S J, Shi J, Yi C. Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit. Food Chemistry, 2010, 119(2): 753-757.

[32] Villano D, Fernández-Pachón M S, Moyá M L, Troncoso A M, García-Parrilla M C. Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta, 2007, 71(1): 230-235.

[33] Thaipong K, Boonprakob U, Crosby K, Cisneros- Zevallos L, Byrne D H. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 2006, 19(6): 669-675.

Related Articles 15

[1]	HOU ChengLi,HUANG CaiYan,ZHENG XiaoChun,LIU WeiHua,YANG Qi,ZHANG DeQuan. Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time [J]. Scientia Agricultura Sinica, 2021, 54(23): 5110-5124.
[2]	ZHAO Shan,ZHONG LingLi,QIN Lin,HUANG ShiQun,LI Xi,ZHENG XingGuo,LEI XinYu,LEI ShaoRong,GUO LingAn,FENG JunYan. Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves [J]. Scientia Agricultura Sinica, 2021, 54(21): 4650-4663.
[3]	LI Yu,WANG Fang,WENG ZeBin,SONG HaiZhao,SHEN XinChun. Preparation of Soybean Protein-Derived Pro-osteogenic Peptides via Enzymatic Hydrolysis [J]. Scientia Agricultura Sinica, 2021, 54(13): 2885-2894.
[4]	LI Jie,JIA XuChao,ZHANG RuiFen,LIU Lei,CHI JianWei,HUANG Fei,DONG LiHong,ZHANG MingWei. Isolation, Structural Characterization and Antioxidant Activity of Black Sesame Melanin [J]. Scientia Agricultura Sinica, 2020, 53(12): 2477-2492.
[5]	GUO Kui,WANG Ning,WANG JinHui,CHU XiaoYu,ZHAO YuTing,GUO Wei,LIU DiQiu,HU Zhe,WANG XiaoJun. Establishment and Preliminary Application of Microagglutination Detection Method for Salmonella Abortus Equi [J]. Scientia Agricultura Sinica, 2020, 53(10): 2112-2121.
[6]	YU Jing,ZHANG WeiXing,MA LanTing,XU BaoHua. Effect of Dietary α-Linolenic Acid Levels on Physiological Function of Apis mellifera ligustica Worker Bee Larvae [J]. Scientia Agricultura Sinica, 2019, 52(13): 2368-2378.
[7]	LIANG Di, YANG Xi, GUO YuRong. Effects of Different Concentrations of Apple Polyphenols on the Physicochemical Properties of Chitosan Membrane Fluids [J]. Scientia Agricultura Sinica, 2018, 51(14): 2799-2813.
[8]	LI XiaoYing, XUE Mei, FAN WenQiao, LUO Jie. Analysis of Phenolic Compounds and Antioxidant Activities of Blueberry Leaves from Different Drying Methods [J]. Scientia Agricultura Sinica, 2018, 51(13): 2570-2578.
[9]	LIU Yu, LIU ShengYu, LU JuanFang, YU QingFan, XI WanPeng. Evaluation of Flavor Quality and Antioxidant Capacity of Apple Fruits from Three Xinjiang Red-Flesh Lines [J]. Scientia Agricultura Sinica, 2017, 50(8): 1495-1504.
[10]	JIA Feng, GUO YuRong, YANG Xi, LIU Dong, LI Jie. Isolation and Purification of Polysaccharide from Fermented Apple Pomace and Its Relationship with Processing Characteristics [J]. Scientia Agricultura Sinica, 2017, 50(10): 1873-1884.
[11]	NI Wei-ru, WANG An-ran, HE Xi-yan, XU Jin, WU Shu-jing, CHEN Xue-sen, MAO Zhi-quan, SHEN Xiang. Effects of After-Reap Soil on Physiological Indexes and Leaf Antioxidant Activity of the Different Apple Cultivars With the Same Rootstock [J]. Scientia Agricultura Sinica, 2016, 49(18): 3597-3607.
[12]	CHEN Si-yuan, LIU Yong-xiang, CAO Xiao-zhou, ZHANG Yi-jing, CHEN Hai-juan, SHEN Xin-chun. The Preparation Process for Isolation of a Highly Active Antioxidant Peptide Derived from Wheat Germ Albumin [J]. Scientia Agricultura Sinica, 2016, 49(12): 2379-2388.
[13]	LAI Ting, LIU Lei, ZHANG Ming-wei, ZHANG Rui-fen, ZHANG Yan, WEI Zhen-cheng, DENG Yuan-yuan. Effect of Lactic Acid Bacteria Fermentation on Phenolic Profiles and Antioxidant Activity of Dried Longan Flesh [J]. Scientia Agricultura Sinica, 2016, 49(10): 1979-1989.
[14]	LAN Xin-yi, LIU Hui-min, ZHENG Nan, LI Fa-di, WANG Jia-qi. Immunomagnetic Separation for Foodborne Pathogen Detection in Raw Milk [J]. Scientia Agricultura Sinica, 2015, 48(S): 49-57.
[15]	LI Hong, DONG Shuo, XIONG Ying, GU Ming-can, GUO Kai-jun. Effect of Chestnut Involucres Polyphenols on Growth Performance and Antioxidant Properties of AA Broilers [J]. Scientia Agricultura Sinica, 2015, 48(4): 788-795.

Metrics

Viewed

Full text

Abstract

Cited

Shared

Discussed

Comments

Recommended 0

No Suggested Reading articles found!

Separation and Antioxidant Activity of Different Phenolic Compound Fractions from Litchi Pulp

RichHTML

PDF

Cited