Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits

Tao, Han; Zhao, Yao; Li, Linying; He, Yuqing; Zhang, Xueying; Zhu, Ying; Hong, Gaojie

doi:10.1016/j.foodres.2022.112384

Cited by 20 publications

(8 citation statements)

References 53 publications

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“…At temperatures between 60 and 80 • C, the length of drying time probably affected the formation of flavonoids, which is not the case for drying at 90 • C. Geng et al [44] have also reported an increase in specific flavonoids, including kaempferol, isorhamnetin, and quercetin, during hot air-drying of sea buckthorn (Hippophae rhamnoides L.) down to a moisture content below 10%, so that in general, the drying process may be considered favorable to enhance the quality of dehydrated red cabbage with respect to flavonoids content. Recently, eriodictyol-7-O-rutinoside-4 -O-sophoroside, belonging to the class of dihydroflavone, has been reported as a major flavonoid component in red cabbage [45]. As a flavonoid glycoside, similar to baicalin, it may show antitumor and antioxidant effects [46].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

Vega-Galvez,

Gomez-Perez,

Zepeda

et al. 2023

Antioxidants

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Parkinson’s disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.

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Section: Bioactive Compoundsmentioning

confidence: 99%

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

Vega-Galvez,

Gomez-Perez,

Zepeda

et al. 2023

Antioxidants

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“…The healthy bene ts of spinach have been noted to involve its speci c phytochemicals, such as carotenoids, avonoids, terpenoids, polyketides, lignans, saponins, and peptides (Riso et al 2004;Park et al 2011; Karasawa et al 2021). One of the key components responsible for these bene ts is avonoids, a type of phytochemical in spinach (Bergqust et al 2005;Tao et al 2023). The types of spinach avonoids have been known as patuletin derivatives, spinacetin derivatives, spinach avonoids glucuronide derivatives, and other basic skeleton avonoids (Mi et al 2008;Singh et al 2018;Yuk et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Validation of an Analytical Methods of 3',4',5-Trihydroxy-3-Methoxy-6,7- Methylenedioxyflavone 4'-Glucuronide for Standardization of Spinacia oleracea

Son,

Jung,

Lee

et al. 2024

Preprint

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Spinach (Spinacia oleracea) is one of the most famous vegetables worldwide, rich in essential metabolites for various health benefits. It is a valuable plant source that has the potential to be a nutraceutical. In the process of developing functional foods, it is crucial to establish a standard compound and quantitative analysis methods to ensure standardization. Thus, the analytical method validation was established using 3',4',5-trihydroxy-3-methoxy-6,7-methylenedioxyflavone 4'-glucuronide (TMG) as a marker compound. The specificity, accuracy, linearity, precision, repeatability, limit of detection (LOD), and limit of quantification (LOQ) was proved according to validation guideline. The specificity was confirmed from the BPI and UV chromatogram of the standard compound (TMG) as the predominant metabolite in the spinach sample. The calibration curve of TMG (15.625 ~ 500 µg/ml) had reasonable linearity (R2 = 0.999) considering with LOD and LOQ values, respectively. Recovery rate of TMG was 93.31-100.98% for FDS and 90.37–95.04% for SEC. The precision was less than 3 and 6% in the intra-day and inter-day. The spinach samples (FDS and SEC) were validated using TMC as a standard compound to comply with AOAC and KFDA regulations for approving functional ingredients in health functional food.

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“…The healthy benefits of spinach have been noted to involve its specific phytochemicals, such as carotenoids, flavonoids, terpenoids, polyketides, lignans, saponins, and peptides [ 11 , 12 , 13 ]. One of the key components responsible for these benefits is flavonoids, a type of phytochemical in spinach [ 14 , 15 ]. The types of spinach flavonoids have been known as patuletin derivatives, spinacetin derivatives, spinach flavonoids glucuronide derivatives, and other basic skeleton flavonoids [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Validation of an Analytical Method of 3′,4′,5-Trihydroxy-3-Methoxy-6,7-Methylenedioxyflavone 4′-Glucuronide for Standardization of Spinacia oleracea

Son,

Jung,

Lee

et al. 2024

Molecules

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Spinach (Spinacia oleracea) is one of the most famous vegetables worldwide, rich in essential metabolites for various health benefits. It is a valuable plant source that has the potential to be a nutraceutical. This study aimed to evaluate the single characteristic marker compound to establish the validation of HPLC-DAD methods applied to the development of a nutraceutical using spinach samples. Six metabolites (1–6) were identified from the spinach samples such as freeze-dried spinach (FDS) and spinach extract concentrate (SEC) by LC-Q-TOF/MS analysis. Among the six metabolites, 3′,4′,5-trihydroxy-3-methoxy-6,7-methylenedioxyflavone 4′-glucuronide (TMG) was selected as a marker compound due to its highest abundance and high selectivity. The specificity, accuracy, linearity, precision, repeatability, limit of detection (LOD), and limit of quantification (LOQ) of TMG in the spinach samples (FDS and SEC) were validated according to AOAC international guideline. The specificity was confirmed by monitoring the well separation of the marker compound from other compounds of spinach samples in the base peak intensity (BPI) and ultraviolet (UV) chromatogram. The calibration curve of TMG (15.625~500 μg/mL) had reasonable linearity (R2 = 0.999) considered with LOD and LOQ values, respectively. Recovery rate of TMG was 93–101% for FDS and 90–95% for SEC. The precision was less than 3 and 6% in the intraday and interday. As a result, the HPLC-DAD validation method of TMG in the spinach samples (FDS and SEC) was first established with AOAC and KFDA regulations for approving functional ingredients in functional foods.

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Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits

Cited by 20 publications

References 53 publications

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

Validation of an Analytical Methods of 3',4',5-Trihydroxy-3-Methoxy-6,7- Methylenedioxyflavone 4'-Glucuronide for Standardization of Spinacia oleracea

Validation of an Analytical Method of 3′,4′,5-Trihydroxy-3-Methoxy-6,7-Methylenedioxyflavone 4′-Glucuronide for Standardization of Spinacia oleracea

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