Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities

Jiahui Zhong; Yu Wang; Chang Li; Qiang Yu; Jianhua Xie; Ruihong Dong; Yujie Xie; Bin Li; Jinlong Tian; Yi Chen

doi:10.1016/j.foodres.2022.112043

Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities

Food Res Int. 2022 Dec;162(Pt A):112043. doi: 10.1016/j.foodres.2022.112043. Epub 2022 Oct 17.

Authors

Jiahui Zhong¹, Yu Wang¹, Chang Li¹, Qiang Yu¹, Jianhua Xie¹, Ruihong Dong¹, Yujie Xie¹, Bin Li², Jinlong Tian², Yi Chen³

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
² College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: chenyi15@ncu.edu.cn.

PMID: 36461260
DOI: 10.1016/j.foodres.2022.112043

Abstract

This study sought to determine how the variation of soluble free phenolics (SFPs), soluble-bound (including esterified-bound phenolics (EBPs), glycosylated-bound phenolics (GBPs)) and insoluble-bound phenolics (ISBPs) affected the antioxidant properties (radical scavenging activities and oxidative damage caused by H₂O₂ in RAW264.7 cell) of Rubus chingii Hu during different maturity stages. Our result demonstrated that the young fruit stage could be considered as a proper harvesting period for Rubus chingii Hu to obtain high antioxidant activities. Distinct tendencies about abundance were found in four phenolic forms and followed the order: SFPs ≈ EBPs > GBPs ≈ IBPs, and antioxidant activities correlation: EBPs > GBPs > SFPs. Furthermore, total phenolic content, total flavonoid content and phenolics such as kaempferol-3-O-rutinoside, tiliroside and ellagic acid have a substantial correlation with antioxidant capacity. This study may supply a theoretical foundation for the utilization and exploitation of Rubus chingii Hu in different maturity periods.

Keywords: Bioactive compounds; Cytoprotective; HPLC-QqQ-MS/MS; Maturity stage; Phenolic fraction; Speed extraction.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants
Hydrogen Peroxide
Oxidative Stress
Phenols
Rubus*

Substances

Antioxidants
Hydrogen Peroxide
Phenols