Simultaneous determination of epicatechin and procyanidin A2 markers in Litchi chinensis leaves by high-performance liquid chromatography

Thiesen, Liliani Carolini; Block, Luciana Catia; Zonta, Sabrina L.; Bittencourt, Christiane Meyre da Silva; Ferreira, Renê A.; Filho, Valdir Cechinel; Couto, Angélica Garcia; Bresolin, Tania Mari Bellé

doi:10.1016/j.bjp.2015.11.003

Cited by 5 publications

(2 citation statements)

References 18 publications

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“…The method to determine the bioactive compounds of coffee leaf was adapted from Thiesen et al (2016) [18]. High-performance liquid chromatography (HPLC) analysis was conducted on a Hitachi HPLC system (Hitachi, Tokyo, Japan) equipped with a C30 column (250 × 4.6 mm, 5 µm).…”

Section: Methodsmentioning

confidence: 99%

Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

Ngamsuk

Huang

Hsu

2019

Foods

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The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p < 0.05) improved the release of total phenolic content and total procyanidins compared with the fresh leaves. The results showed that the young leaves exposed to drying processes had the highest total phenolic content, total procyanidins, and DPPH radical scavenging activity. Therefore, the effect of different drying temperatures (30, 40, and 50 °C) in the young leaves were further analyzed. The results indicated that DPPH radical scavenging activity, total phenolic content, and total procyanidins were increasingly generated when exposed to an increase in drying temperatures, whereby the highest bioactivity was evident at 50 °C. The DPPH radical scavenging activity of the coffee leaf teas was significantly correlated with total phenolic content and total procyanidins. Identification of Coffea arabica L. bioactive compounds by LC-MS showed the presence of catechin or epicatechin, mangiferin or isomangiferin, procyanidin B, caffeoylquinic acids (CQA), caffeine, quercetin-3-O-glucoside, procyanidin C, rutin, and 3,4-diCQA. Coffea arabica L. leaf tea was confirmed to be a potential functional food rich in phenolic compounds with strong antioxidant activity.

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Section: Methodsmentioning

confidence: 99%

Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

Ngamsuk

Huang

Hsu

2019

Foods

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“…To effectively retrieve the bioactive procyanidins from press residues, extraction techniques and conditions must be examined in the terms of utilizing solutions proposed by bioeconomy based biorefining. Considering diverse application possibilities, many extraction options are already elaborated, differing in their approaches; some support the extraction of free PCs, some of bound, different types of used solvent systems are employed, as well as fractionation approaches to obtained PC mixtures [15,16]. Another challenge in the production of PCs is related to the need to prevent their oxidation during the extraction process, supporting production of as intact PC molecules as possible.…”

Section: Introductionmentioning

confidence: 99%

Procyanidins from Cranberry Press Residues—Extraction Optimization, Purification and Characterization

Kļaviņš

Pērkons

Mežulis

et al. 2022

Plants

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Procyanidins are a polyphenolic group that can be found in a variety of foods such as chocolate, tea, cranberries and others. Type A procyanidins can be found in a handful of sources and one of the richest sources are American cranberries. These compounds possess antioxidative, anticancer and anti-inflammatory activities and are most widely used as prevention for urinary tract infections. Cranberries are utilized for jam and juice production, and the latter produces industrial food waste press residues. Press residues contain free and bound procyanidins which can be extracted for use as nutraceuticals. In this study, the extraction of cranberry press residues has been optimized using RSM and the resulting extracts have been purified and fractionated. The obtained procyanidin fractions have been investigated for their antioxidative potential and analyzed using LC-ESI-FTICR-HRMS to determine individual procyanidins. The optimization showed that the optimal extraction can be conducted using acetone in a concentration of 53% without the addition of an acidifying agent. Strong correlation was observed for procyanidin contents and their antioxidative activity using DPPH, ABTS and FRAP methods. The purified fractions contained 78 individual (65 Type A) procyanidins with the degree of polymerization of up to 9.

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Quality Control of Litchi chinensis Leaf: a Potential Raw Material for Cosmetic Industry

Thiesen

Zonta

Sobral

et al. 2020

Rev. Bras. Farmacogn.

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Simultaneous determination of epicatechin and procyanidin A2 markers in Litchi chinensis leaves by high-performance liquid chromatography

Cited by 5 publications

References 18 publications

Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

Procyanidins from Cranberry Press Residues—Extraction Optimization, Purification and Characterization

Quality Control of Litchi chinensis Leaf: a Potential Raw Material for Cosmetic Industry

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