Dynamic changes of phenolic acids and antioxidant activity of Citri Reticulatae Pericarpium during aging processes

Xie, Xiujuan; Cai, J.-X.; Zhao, Yiran; Wen, Ming; Chen, Xiaolin; Xiao, Ying; Li, Na; Wu, Jian‐Lin

doi:10.1016/j.foodchem.2021.131399

Cited by 30 publications

(23 citation statements)

References 39 publications

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“…With prolonged fermentation years, the functions of Laoxianghuang have become more abundant, with pharmacological functions gradually extending from digestive diseases and tumors to metabolic diseases such as obesity, hypertension, and diabetes. The folk proverb “the older, the better,” that is, the longer the storage time, the better the quality, has been mentioned many times in the aging process of Pericarpium Citri Reticulatae (orange peel) ( 8 ). The data from the present study support that the evolutionary trend of the biological activity of Laoxianghuang appears to follow the same trend as that of Pericarpium Citri Reticulatae .…”

Section: Discussionmentioning

confidence: 99%

“…The most frequent descriptors included wood (25), herb (17), citrus (15), and mint (11). Other important descriptors for these samples were also given for pine (8), camphor (7), spice (7), floral (7), green (5), turpentine (5), and lemon (5) (the number in parentheses is the amount of the corresponding fragrance volatiles). There were significant differences in the flavor attributes of the six different fermentation years, which means that their flavor qualities were highly variable.…”

Section: Influence Of Fermentation On the Flavor Characteristics Of L...mentioning

confidence: 99%

“…According to the 2015 edition of the Chinese Pharmacopeia, it has effects in soothing the liver and regulating gas, relieving pain in the stomach, eliminating dampness, and resolving phlegm ( 7 ). Similar to MFH food Citri Reticulatae Pericarpium (also in the family Rutaceae ), it is also traditionally believed that the longer Laoxianghuang is fermented, the better the quality is, that is, “the older the better” ( 8 ). However, its current large-scale production is limited, relying mainly on small-scale production, with few standardized production companies.…”

Section: Introductionmentioning

confidence: 99%

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SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

et al. 2022

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Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. To extract the volatile compounds from Laoxianghuang, the fiber coating, extraction time, and desorption temperature were optimized in terms of the number and area of peaks. A polydimethylsiloxane/divinylbenzene (PDMS/DVB) with a thickness of 65 μm fiber, extraction time of 30 min, and desorption temperature of 200 °C were shown to be the optimal conditions. There were 42, 44, 52, 53, 53, and 52 volatiles identified in the 3rd, 5th, 8th, 10th, 15th, and 20th years of fermentation of Laoxianghuang, respectively. The relative contents were 97.87%, 98.50%, 98.77%, 98.85%, 99.08%, and 98.36%, respectively. Terpenes (mainly limonene, γ-terpinene and cymene) displayed the highest relative content and were positively correlated with the year of fermentation, followed by alcohols (mainly α-terpineol, β-terpinenol, and γ-terpineol), ketones (mainly cyclohexanone, D(+)-carvone and β-ionone), aldehydes (2-furaldehyde, 5-methylfurfural, and 1-nonanal), phenols (thymol, chlorothymol, and eugenol), esters (bornyl formate, citronellyl acetate, and neryl acetate), and ethers (n-octyl ether and anethole). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a closer relationship between the composition of Laoxianghuang with similar fermentation years of the same gradient (3rd-5th, 8th-10th, and 15th-20th). Partial least squares discriminant analysis (PLS-DA) VIP scores and PCA-biplot showed that α-terpineol, γ-terpinene, cymene, and limonene were the differential candidate biomarkers. Flavor analysis revealed that Laoxianghuang exhibited wood odor from the 3rd to the 10th year of fermentation, while herb odor appeared in the 15th and the 20th year. This study analyzed the changing pattern of the flavor and function of Laoxianghuang through the evolution of the composition, which provided a theoretical basis for further research on subsequent fermentation.

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Section: Discussionmentioning

confidence: 99%

Section: Influence Of Fermentation On the Flavor Characteristics Of L...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

et al. 2022

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“…The antioxidant capacity of CRP is also an important part of its pharmacological action, and it is positively correlated with the aging of CRP [ 28 ]. Data proves that long-term storage benefits the quality of CRP, in which phenolic acids play a key role [ 29 ]. Moreover, the antioxidant activity of CRP is closely related to the fungi represented by Aspergillus niger growing on its surface, which can promote the transformation of flavonoids in CRP to increase its content [ 30 ].…”

Section: Pharmacological Effects and Chemical Composition Of Crpmentioning

confidence: 99%

“…The composition of natural compounds of CRP is complex. Through supercritical CO 2 extraction [ 31 , 32 ], Soxhlet extraction [ 1 , 33 , 34 ], pressurized liquid extraction (Wei L) and high-speed countercurrent separation [ 35 ], 161 constituents from CRP have been extracted and identified, including 65 flavonoids, 51 phenolic acids, 27 fatty acids and 18 amino acids [ 29 , 36 ]. Certainly, flavonoids are the most relevant class of all compounds with the pharmacological effects of CRP, and flavanone, flavone, and polymethoxyflavone aglycones, flavanone-and flavone-O-glycosides and flavone-C-glycosides are all the compounds it contains [ 37 , 38 , 39 ].…”

Section: Pharmacological Effects and Chemical Composition Of Crpmentioning

confidence: 99%

Mechanism of Citri Reticulatae Pericarpium as an Anticancer Agent from the Perspective of Flavonoids: A Review

et al. 2022

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Citri Reticulatae Pericarpium (CRP), also known as “chenpi”, is the most common qi-regulating drug in traditional Chinese medicine. It is often used to treat cough and indigestion, but in recent years, it has been found to have multi-faceted anti-cancer effects. This article reviews the pharmacology of CRP and the mechanism of the action of flavonoids, the key components of CRP, against cancers including breast cancer, lung cancer, prostate cancer, hepatic carcinoma, gastric cancer, colorectal cancer, esophageal cancer, cervical cancer, bladder cancer and other cancers with a high diagnosis rate. Finally, the specific roles of CRP in important phenotypes such as cell proliferation, apoptosis, autophagy and migration–invasion in cancer were analyzed, and the possible prospects and deficiencies of CRP as an anticancer agent were evaluated.

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Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC

Shi,

Peng,

Chen

et al. 2024

Food Science & Nutrition

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Xinhui Chenpi (XHCP) is a well‐known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP‐0Y) and after 3 years of storage (XHCP‐3Y). Thirty‐eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph–mass spectrometer (GC–MS) and ultra‐performance liquid chromatography (UPLC) methods. Compared to XHCP‐0Y, the content of 17 volatile compounds and synephrine decreased in XHCP‐3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process.

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Dynamic changes of phenolic acids and antioxidant activity of Citri Reticulatae Pericarpium during aging processes

Cited by 30 publications

References 39 publications

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

Mechanism of Citri Reticulatae Pericarpium as an Anticancer Agent from the Perspective of Flavonoids: A Review

Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC

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