Characterization of antioxidant compounds extracted from Citrus reticulata cv. Chachiensis using UPLC-Q-TOF-MS/MS, FT-IR and scanning electron microscope

Mei, Zhenying; Zhang, Rongfei; Zhao, Zhimin; Xu, Xinjun; Chen, Baizhong; Yang, Dongzi; Zheng, Guodong

doi:10.1016/j.jpba.2020.113683

Cited by 12 publications

(6 citation statements)

References 27 publications

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“…Two amino acids were identified as arginine ( compound 1 ) and l -tryptophan ( compound 5 ), and one organic acid was identified as citric acid ( compound 3 ), in addition to one amino acid glucoside, namely, tryptophan N -glucoside, and one sugar identified as sucrose ( compound 2 ). − …”

Section: Resultsmentioning

confidence: 99%

Taming Food–Drug Interaction Risk: Potential Inhibitory Effects of Citrus Juices on Cytochrome Liver Enzymes Can Safeguard the Liver from Overdose Paracetamol-Induced Hepatotoxicity

et al. 2023

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Paracetamol overdose is the leading cause of druginduced hepatotoxicity worldwide. Because of N-acetyl cysteine's limited therapeutic efficacy and safety, searching for alternative therapeutic substitutes is necessary. This study investigated four citrus juices: Citrus sinensis L. Osbeck var. Pineapple (pineapple sweet orange), Citrus reticulata Blanco × Citrus sinensis L. Osbeck (Murcott mandarin), Citrus paradisi Macfadyen var. Ruby Red (red grapefruit), and Fortunella margarita Swingle (oval kumquat) to improve the herbal therapy against paracetamol-induced liver toxicity. UHPLC-QTOF-MS/MS profiling of the investigated samples resulted in the identification of about 40 metabolites belonging to different phytochemical classes. Phenolic compounds were the most abundant, with the total content ranked from 609.18 to 1093.26 μg gallic acid equivalent (GAE)/mL juice. The multivariate data analysis revealed that phloretin 3′,5′-di-C-glucoside, narirutin, naringin, hesperidin, 2-O-rhamnosyl-swertisin, fortunellin (acacetin-7-O-neohesperidoside), sinensetin, nobiletin, and tangeretin represented the crucial discriminatory metabolites that segregated the analyzed samples. Nevertheless, the antioxidant activity of the samples was 1135.91−2913.92 μM Trolox eq/mL juice, 718.95−3749.47 μM Trolox eq/mL juice, and 2304.74− 4390.32 μM Trolox eq/mL juice, as revealed from 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid, ferric-reducing antioxidant power, and oxygen radical absorbance capacity, respectively. The in vivo paracetamol-induced hepatotoxicity model in rats was established and assessed by measuring the levels of hepatic enzymes and antioxidant biomarkers. Interestingly, the concomitant administration of citrus juices with a toxic dose of paracetamol effectively recovered the liver injury, as confirmed by normal sections of hepatocytes. This action could be due to the interactions between the major identified metabolites (hesperidin, hesperetin, phloretin 3′,5′-di-C-glucoside, fortunellin, poncirin, nobiletin, apigenin-6,8-digalactoside, 6′,7′-dihydroxybergamottin, naringenin, and naringin) and cytochrome P450 isoforms (CYP3A4, CYP2E1, and CYP1A2), as revealed from the molecular docking study. The most promising compounds in the three docking processes were hesperidin, fortunellin, poncirin, and naringin. Finally, a desirable food−drug interaction was achieved in our research to overcome paracetamol overdose-induced hepatotoxicity.

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Section: Resultsmentioning

confidence: 99%

Taming Food–Drug Interaction Risk: Potential Inhibitory Effects of Citrus Juices on Cytochrome Liver Enzymes Can Safeguard the Liver from Overdose Paracetamol-Induced Hepatotoxicity

et al. 2023

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“…The surface structure topography of the maize straw was analyzed using S-4800 SEM (Hitachi, Ltd. Tokyo, Japan). Samples were sputter-coated with gold foil and observed at 10× magnification using 3 kV electron beam [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of maize straw treated with various levels of CaO and moisture on composition, structure, and digestion by in vitro gas production

Shi

Tian

et al. 2021

Anim Biosci

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Objective: The objective of this study was to explore the effects of maize straw treated with calcium oxide (CaO) and various moisture, on the composition and molecular structure of the fiber, and gas production by fermentation in an in vitro rumen environment.Methods: 4×3 factorial treatment was used in this experiment. Maize straws were treated with 4 concentrations of CaO (0%, 3%, 5% and 7% of dry straw weight) and 3 moisture contents (40%, 50% and 60%). Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray fluorescence spectroscopy (XRF) were employed to measure the surface texture, secondary molecular structure of carbohydrate, and calcium (Ca) content of the maize straw, respectively. The correlation of secondary molecular structures and fiber components of maize straw were analyzed by CORR procedure of SAS 9.2. In vitro rumen fermentation was performed for 6, 12, 24, 48 and 72 h to measure gas production.Results: On the whole, the moisture factor had no obvious effect on the experimental results. NDF, ADF, ADL, hemicellulose and cellulose contents decreased (P<0.05) with increasing concentrations of CaO treatment. Surface and secondary molecular structure of maize straw were affected by various CaO and moisture treatments. NDF had positive correlation (P<0.01) with Cell-H (H=height), Cell-A (A=area), CHO-2-H. Hemicellulose had positive correlation (P<0.01) with Lignin-H , Lignin-A, Cell-H, Cell-A. Ca content of maize straw increased as the concentration of CaO was increased (P<0.01). Gas production was highest in the group A c c e p t e d A r t i c l e treated with 7% CaO. Conclusion:CaO treatment can adhere to the surface of the maize straw, and then improve the digestibility of the maize straw in ruminants by modifying the structure of lignocellulose and facilitating the maize straw for microbial degradation.

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“…Most citrus fruits have been characterized by this technique, for example, limes, oranges, tangerines, lemons, grapefruit, etc. [ 16 , 17 , 18 , 19 , 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Spatial Distribution and Antioxidant Activity of Extracts from Citrus Fruits

2023

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Citrus fruits are recommended components of the human diet because of their enriched composition in bioactive compounds and health benefits. Among their notable components are phenols, with a special emphasis on flavonoids, limonoids, and carboxylic acids. In this research, we have carried out a spatial metabolomics analysis for the characterization of these bioactive families in three citrus fruits, namely, lemons, limes, and mandarins. Sampling was undertaken, for which the juices and three fruit tissues, namely, albedo, flavedo, and segments, were analyzed. This characterization allowed for the determination of 49 bioactive compounds in all the samples. The composition of the different extracts was correlated with the antioxidant capacity measured by the DPPH radical scavenging activity and β-carotene bleaching assays. Flavonoids, found in the albedo and flavedo at higher concentrations, were the main components responsible for DPPH radical scavenging activity. On the other hand, the combined action of flavonoids and limonoids contributed to explaining the antioxidant activity measured by the β-carotene bleaching assay. Generally, the antioxidant capacity of juices was lower than that estimated for extracts from citrus tissues.

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Characterization of antioxidant compounds extracted from Citrus reticulata cv. Chachiensis using UPLC-Q-TOF-MS/MS, FT-IR and scanning electron microscope

Cited by 12 publications

References 27 publications

Taming Food–Drug Interaction Risk: Potential Inhibitory Effects of Citrus Juices on Cytochrome Liver Enzymes Can Safeguard the Liver from Overdose Paracetamol-Induced Hepatotoxicity

Taming Food–Drug Interaction Risk: Potential Inhibitory Effects of Citrus Juices on Cytochrome Liver Enzymes Can Safeguard the Liver from Overdose Paracetamol-Induced Hepatotoxicity

Effects of maize straw treated with various levels of CaO and moisture on composition, structure, and digestion by in vitro gas production

Spatial Distribution and Antioxidant Activity of Extracts from Citrus Fruits

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