Antioxidative and Anti-Inflammatory Phytochemicals and Related Stable Paramagnetic Species in Different Parts of Dragon Fruit

Abstract

In this study, we investigated the antioxidant and anti-inflammatory phytochemicals and paramagnetic species in dragon fruit using high-performance liquid chromatography (HPLC) and electron paramagnetic resonance (EPR). HPLC analysis demonstrated that dragon fruit is enriched with bioactive phytochemicals, with significant variations between each part of the fruit. Anthocyanins namely, cyanidin 3-glucoside, delphinidin 3-glucoside, and pelargonidin 3-glucoside were detected in the dragon fruit peel and fresh red pulp. Epicatechin gallate, epigallocatechin, caffeine, and gallic acid were found in the dragon fruit seed. Additionally, 25–100 mg × L−1 of dragon fruit pulp and peel extracts containing enrichment of cyanidin 3-glucoside were found to inhibit the production of reactive oxygen species (ROS), reactive nitrogen species (RNS), inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2) in cell-based studies without exerted cytotoxicity. EPR primarily detected two paramagnetic species in the red samples. These two different radical species were assigned as stable radicals and Mn2+ (paramagnetic species) based on the g-values and hyperfine components. In addition, the broad EPR line width of the white peel can be correlated to a unique moiety in dragon fruit. Our EPR and HPLC results provide new insight regarding the phytochemicals and related stable intermediates found in various parts of dragon fruit. Thus, we suggest here that there is the potential to use dragon fruit peel, which contains anthocyanins, as a natural active pharmaceutical ingredient.

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

“…Extract concentrations ranged from 4.51-8.54 mg GAE/g dry weight to 1.02-1.60 mg/g dry weight, respectively [2]. Red pitaya peel, pulp and seed were freeze-fired and phytochemicals were extracted in a hydroalcoholic solution at pH 2 followed by filtration and vacuum-drying [25]. Red pitaya seeds exhibited the highest amount of total phenolics and flavonoids, with 375.1 mg GAE/g and 264.4 mg Quercetin Equivalent/g, followed by peels, 294.8 mg GAE/g and 193.8 mg QE/g, whereas red pitaya peel contained less anthocyanin levels (135.4 mg Cyanidin chloride Equivalent/g) than that in the pulp (159.7 mg CCE/g).…”

“…Folin-Ciocalteu reagent 0.18 ± 0.01 and 0.31 ± 0.02 g/100 g [29] Air-dried seed powder ( <0.85 mm particle-sized) were extracted by using 90% ethanol (1:10) in an Innova 4000 incubator shaker for 24 h at 30 With the advancement of liquid chromatography coupled with mass spectrometry techniques, polyphenol profiles in red pitaya have been efficiently and accurately identified. A group of scientists analysed the composition of phenolic acids in red pitaya and reported that pitaya was composed of 11 types of phenolic acid: caffeic acid, ferulic acid, protocatechuic acid, p-coumaric acid, sinapic acid, vanillic acid, gallic acid, o-coumaric acid, t-cinnamic acid, salicylic acid and syringic acid; nine flavonoids: catechin, quercetin, epicatechin, epigallocatechin gallate, procyanidin B1, procyanidin B2, kaempferol 3-glucoside, quercetin 3-glucoside and rutin; and three anthocyanins: cyanidin 3-glucoside, delphinidin 3-glucoside and pelargonidin 3-glucoside [23,25,31]. These data are summarised in Table 2.…”

“…This study indicated that membrane filtration coupled with chromatographic identification can be a potentially accurate option to identify and quantify the concentration leading to biological activity of the red pitaya fruit extracts. were analysed by reversed-phase HPLC to identify six types of anthocyanins: cyanidin 3glucoside, delphinidin 3-glucoside, pelargonidin 3-glucoside, cyanidin 3-o-glucoside, cyanidin 3,5-o-glucoside, and pelargonidin 3,5-o-glucoside [25]. Cyanidin 3-glucoside (12.67 mg/100 g), delphinidin 3-glucoside (0.82 mg/100 g) and pelargonidin 3-glucoside (1.76 mg/100 g) were the main anthocyanins in red pitaya.…”

Anthocyanin Profile, Antioxidant, Anti-Inflammatory, and Antimicrobial against Foodborne Pathogens Activities of Purple Rice Cultivars in Northern Thailand

“…Anthocyanins extracted with ethanol and lactic acid in both glycoside and glycine form were quantified with reverse phase HPLC by the method from Saenjum et al [44]. Briefly, The HPLC System was equipped with SymmetryShield ® C-18 column (4.6 × 250 mm) and used a multiwavelength detector.…”

A Simple Minimized System Based on Moving Drops for Antioxidant Analysis Using a Smartphone

“…Antioxidant compounds have been shown to have the ability to inhibit the emergence and scavenge of free radicals in a variety of ways [ 1 ]. For example, they block oxidative enzymes, upregulate antioxidant enzymes, and directly respond to free radicals to minimize oxidative damage [ 2 , 3 , 4 ]. Thus, measuring total antioxidant capacity (TAC) is an important indicator expressed with various methods, especially the scavenging activity of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH • ) and total phenolic content (TPC) [ 5 ].…”