Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities

Abstract

High performance liquid chromatography coupled with tandem mass spectrometry with electrospray ionization and negative ion detection (HPLC-ESI-MS/MS) was used to identify the polyphenols from the leaves of a traditional vegetable and spice, Zanthoxylum bungeanum Maxim., in China by comparison of the retention times and mass spectral fragment with standard substances or related literature. A phenolic acid glucoside, two acids, and eight flavonoids were determined including vanillic acid-4-glucoside (22.75 μg/g, dry weight of leaves), quinic acid (58.58 μg/g), chlorogenic acid (2515.96 μg/g), epicatechin (77.80 μg/g), 5-feruloyquinic acid (16.63 μg/g), syringetin-3-glucoside (103.23 μg/g), rutin (89.41 μg/g), hyperoside (886.36 μg/g), quercetin-3-arabinoside (118.75 μg/g), quercitrin (645.82 μg/g), and isorhamnetin-3-glucoside (104.27 μg/g). The obtained polyphenols show good radical scavenging activities in DPPH and superoxide anion. Through the intracellular antioxidation assay, the result shows that the polyphenols could reduce the ROS in HT-29 cells without cell toxicity.

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

“…The leaves were cleaned, dried at 40 C for 2 h, ground to approximately 40 mesh and then vacuum-packed and stored at room temperature. The polyphenols were extracted as described by Yang et al (2013). The ground samples were extracted with a 65% (v/v) ethanol solution using a microwaveassisted extraction method.…”

“…The scavenging activity was determined as described by Yang et al (2013), and the result was expressed as scavenging rate% The analysis was performed in triplicate.…”

“…The polyphenols in the pepper (Z. bungeanum Maxim.) leaf (ZML), which are usually discarded, were identified in our earlier study (Li, Wang, Li, & Peng, 2014;Yang, Li, Tan, & Jiang, 2013), and chlorogenic acid, hyperoside, and quercitin are the major bioactive compounds. There are several published reports about the application of these bioactive compounds and the antioxidant activity of the essential oil of the pericarps of pepper (Oliver-Bever, 1982;Wang et al, 2011).…”

Antioxidant and Cytoprotective Activities of Flavonoid Glycosides-rich Extract from the Leaves of <i>Zanthoxylum bungeanum</i>

“…They almost gave the same MS/MS fragments at m/z 301, revealing that they are quercetin derivatives with one sugar unit. It was previously reported that quercetin derivatives were the main flavonoids in Z. bungeanum fruits [9] and Z. bungeanum leaf, grown in Hubei [31]. Thus, we identified compounds 6 and 8 to be feoniculin and quercitrin, respectively.…”

Hepatoprotective and Antioxidant Activities of the Essential Oil from Maqian (Zanthoxylum myriacanthum var. pubescens) in Streptozotocin-induced Diabetic Mice

“…Maqian is frequently used as a spice for roasting and salting meat, boiling fish and cooking vegetable [3][4][5]. Many Zanthoxylum species used as medicines and spices around the world have been reported to have antioxidant activity and hepatoprotective activity [6][7][8]. Therefore, the purpose of this study was to assess the antioxidant activity and hepatoprotective effect of MQEO in STZinduced diabetic mice.…”