Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities of Sea buckthorn (Hippophaë rhamnoides L.) berries

Guo, Renhua; Guo, Xinbo; Li, Tong; Fu, Xiong; Liu, Rui Hai

doi:10.1016/j.foodchem.2016.11.063

Cited by 140 publications

(132 citation statements)

References 30 publications

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“…Phenolics and flavonoids were identified and quantified by RP‐HPLC as reported previously (Guo, Guo, Li, Fu, & Liu, ; Wang et al, ) with some modifications, which was based on a Waters HPLC system. The samples were extracted before and passed through the membrane filter of 0.22 μm.…”

Section: Methodsmentioning

confidence: 99%

Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)

Yang

et al. 2018

J Food Process Preserv

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This study aims to evaluate phenolics, flavonoids, total and cellular antioxidant activity (CAA), antioxidant capacity in ear sections of sweet corn. Corn cob and mature corn silk showed the highest contents of total phenolics and flavonoids (p < 0.05), respectively. Gallic acid and ferulic acid were the main free and bound phenolics in each ear part of corn, respectively (p < 0.05). Corn resident (CR) had a dominant role in total antioxidant activity and cellular antioxidant activity (CAA) (p < 0.05). Considering all the antioxidant properties, CR showed the best performance. The content of ferulic acid was correlated closely with CAA (R2 = 0.898, p < 0.05) and total antioxidant capacity (R2 = 0.971, p < 0.05), and total antioxidant capacity was also connected tightly with total phenolics (R2 = 0.886, p < 0.05). The results of this investigation were significant to enhance recognition and application of ear sections in food industry. Practical applications Sweet corn is widely cultivated in Asia, America, and other regions for fresh or industrial food because of high sugar, dietary fiber, and vitamins. However, there is no systematic assay on ear sections of sweet corn concerning antioxidant evaluation. The study investigated phytochemical profiles and antioxidant capacity in ear sections of sweet corn systematically, and made a comprehensive comparison of them combined with correlation analysis. The results indicated that ear sections of sweet corn, not only kernels, demonstrated high antioxidant capacity. Ear sections show promising potential application in food industry.

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Section: Methodsmentioning

confidence: 99%

Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)

Yang

et al. 2018

J Food Process Preserv

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“…e main phytochemicals present in Qu (quercetin, 5-O-caffeoylquinic acid, rutin, β-carotene, lycopene, β-cryptoxanthin, lutein, plus zeaxanthin) have received attention due to their high antioxidant potential and capability of preventing and treating pathologies [24]. Total antioxidant activity in Bu is significantly associated with total phenolics, isorhamnetin-3-rutinoside, and isorhamnetin-3-glucoside [25].…”

Section: Total Phenolic Compound Content and Antioxidant Activity Of mentioning

confidence: 99%

Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations

Lėlė

Monstaviciute

Varinauskaite

et al. 2018

Journal of Food Quality

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Sustainable and environmentally friendly approaches to the production of health foods have become very popular. e concept of this study was to develop chewing candy (CC)-nutraceutical formulations based on sea buckthorn (Hippophae rhamnoides L.) and quince (Cydonia oblonga L.) juice and juice by-products (BuJ, QuJ, BuBP, and QuBP, resp.), as ingredients showing antimicrobial properties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumannii, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, E. faecium, and Bacillus cereus. Two texture-forming agents (agar and gelatin) were tested for CC formulation. BuJ, QuJ, BuBP, and QuBP showed antimicrobial activity against all the pathogens tested, and the largest inhibition zones against Bacillus and Proteus mirabilis were observed for BuJ and QuJ, respectively. Agar and/or gelatin selection has a signi cant in uence on CC texture (p 0.0001), and interactions of agar and/or gelatin selection × juice or juice by-products and sea buckthorn or quince × juice or juice by-products were also signi cant (p 0.0001). e best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ (132.0). e addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by ve times. Finally, not just juice, but also juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.

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“…Antioxidant potential of the WLW and residue was determined by PSC assay, which is a popular method for assessing total antioxidant activity in food extracts due to its rapidity and high sensitivity (Guo et al., ; Wang, Sun, et al., ; Wang, Wang, et al., ). The variations in the antioxidant activity of WLW and residue estimated by PSC assay were presented in Table .…”

Section: Resultsmentioning

confidence: 99%

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Chang

Guo

et al. 2018

Food Science & Nutrition

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Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively. In addition, five phytochemical compounds including vanillic acid, p‐coumaric acid, rutin, ferulic acid, and 7‐hydroxycoumarin were identified and quantified by HPLC in fermented wampee products. The strongest antioxidant activity in wine was monitored on Day 12. Furthermore, total antioxidant activity was significantly correlated with vanillic acid, p‐coumaric acid, ferulic acid, and 7‐hydroxycoumarin compared with rutin. The obtained results suggested that 12‐day fermentation could be an optimal process for excavation of applying wampee leaves into food and wine industries.

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Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities of Sea buckthorn (Hippophaë rhamnoides L.) berries

Cited by 140 publications

References 30 publications

Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)

Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)

Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

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