Study on antibacterial properties and major bioactive constituents of Chinese water chestnut (Eleocharis dulcis) peels extracts/fractions

Ge, Zhan; Pan, Leiqing; Mao, Shu-Bo; Zhang, Wei; Wei, Yingying; Tu, Kang

doi:10.1007/s00217-013-2151-2

Cited by 30 publications

(34 citation statements)

References 30 publications

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“…The HPLC chromatograms recorded at 270 nm for FE, EF, and BF are shown in Figure . Based on our previous report, peaks 1 to 8, respectively, represent fisetin, tectorigenin, quercetin, luteolin, apigenin, diosmetin, jaceosidin, and galangin (Zhan and others ). FE and EF roughly contained similar types of flavonoid compounds, while EF displayed a higher absorption compared to that of FE (Figure a and 1b).…”

Section: Resultsmentioning

confidence: 92%

“…An high‐performance liquid chromatography (HPLC) system (Agilent series 1100, Agilent Technologies, Palo Alto, Calif., U.S.A.) and a photodiode array system were used to acquire chromatograms. The sample prepared in methanol was separated on an Agilent ZORBAX SB C 18 column (5 μm, 250 × 4.6 mm, Palo Alto, California) with an injection of 20 μL, and HPLC analysis was performed based on previously described methods (Zhan and others ).…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, the reuse of CWCP will have environmental and economic benefits. Previously, we reported antibacterial properties against food‐associated microorganisms of the flavonoid extract/fraction from CWCP and 8 major flavonoids (fisetin, tectorigenin, quercetin, luteolin, apigenin, diosmetin, jaceosidin, and galangin) (Zhan and others ). However, no other research on CWCP flavonoids is reported.…”

Section: Introductionmentioning

confidence: 94%

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Antitumor, Antioxidant, and Nitrite Scavenging Effects of Chinese Water Chestnut (Eleocharis dulcis) Peel Flavonoids

Pan

et al. 2016

Journal of Food Science

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The preparation, quantification, and characterization of flavonoid compounds from Chinese water chestnut peel (CWCP) flavonoid extract and ethyl acetate fraction (EF), n-butanol fraction, and water fraction were studied. Among these, EF showed the maximum free radical levels (IC values of 0.36, 0.40, and 0.37 mg/mL for DPPH•, ABTS• , and •OH, respectively), nitrite scavenging effects (IC = 1.89 mg/mL), and A549 cell inhibitory activities (IC = 776.12 μg/mL) with the highest value of total flavonoid content (TFC, 421.32 mg/g). Moreover, the contents of 8 flavonoids in this fraction were quantified using high-performance liquid chromatography, and fisetin, diosmetin, luteolin, and tectorigenin were the 4 major flavonoids with levels of 31.66, 29.91, 13.69, and 12.41 mg/g, respectively. Luteolin produced a greater inhibition of human lung cancer A549 cells (IC = 59.60 μg/mL) than did fisetin, diosmetin, and tectorigenin. Flow cytometry revealed that the cellular mechanisms of luteolin inhibition of A549 cells were achieved via the induction of cell proliferation arrest at G phase and apoptosis/necrosis. Our findings suggest that flavonoids are closely associated with antitumor, antioxidant, and nitrite scavenging effects of CWCP.

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Section: Resultsmentioning

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 94%

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Antitumor, Antioxidant, and Nitrite Scavenging Effects of Chinese Water Chestnut (Eleocharis dulcis) Peel Flavonoids

Pan

et al. 2016

Journal of Food Science

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“…Water chestnut ( Eleocharis dulcis ) belongs to the sedge family, which grows in wet farmlands or pool districts (Sun, You, García‐García, Long, & Wang, ; Zhan et al, ). As one of the most popular foods in Asian, water chestnut has been widely used as a fruit, grain or vegetable in different areas.…”

Section: Introductionmentioning

confidence: 99%

Vacuum impregnation and drying of iron‐fortified water chestnuts

Yang

et al. 2019

J Food Process Preserv

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Response surface methodology was used to optimize the processing conditions of iron‐fortified water chestnuts by vacuum impregnation (VI) technology. The results showed that the optimum conditions were achieved at a vacuum level of 51 kPa, vacuum time of 20 min, and restoration time of 9 min. Under optimal conditions, the vacuum impregnated water chestnuts provided 2.2 and 14.1 times higher iron content compared with the atmospheric pressure samples and fresh water chestnuts, respectively. Iron‐fortified water chestnuts were dried by vacuum drying, freeze‐drying, and hot air drying (AD). Five thin‐layer drying models were fitted during the hot AD of water chestnuts. The results indicated that the hot AD rates from vacuum impregnate samples were higher than that of atmospheric pressure samples and fresh water chestnuts samples. The Page model was suitable for the characterization of drying characteristics of water chestnut. The results of the scanning electron microscope showed that water chestnuts still maintained good microstructures after drying. Practical applications Iron is required for hemoglobin production in the cell precursors. Iron deficiency results in impaired erythropoiesis and iron‐deficient anemia. The iron deficiency is one of the major public nutrition problems that developing countries are facing. In this study, VI technology was used to replace conventional atmospheric pressure impregnation for iron enrichment of fruits and vegetables, which effectively improved the enhancement efficiency. This study can provide a reference for the development of functional food.

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“…A large number of peels were wasted. It was reported that the extracts of E. tuberosa peels showed strong bactericidal and antioxidant activities [8][9] . To comprehensive utilize it, the chemical constitutes of E. tuberosa peels were investigated.…”

Section: Introductionmentioning

confidence: 99%

Static Headspace GC-MS Analysis for Volatile Components in Eleocharis Tuberosa Peel

Yang

Luo

Duan

et al. 2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Volatile components of Eleocharis tuberosa peels were extracted with absolute ether by ultrasonic wave assisted evaporating. The experiment mainly researches on three positive factors solid-liquid ratio, extraction time and ultrasonic power influencing the extraction efficiency. According to the results of one factor optimization, the orthogonal experiment L 9 (3 4 ) was designed to confirm the optimum extraction conditions. The volatile chemical constituents of the extract were separated and identified by GC-MS. The optimal extraction conditions were as follows: solid-liquid ratio was 1:25 g/mL, extraction time was 60 min and ultrasonic power was 250 w. Confirmed by the practice, the average extraction rate was 3.25%, the conditions shown that the method was credible and reliable. There were 10 volatile compositions in the extract from E. tuberosa peels by the ultrasonic assisted extraction method. The relative content of volatile compositions were 2,6-Di-tert-butyl-4-methoxyphenol (45.24%), Ageratochromene II (23.17%), 3,5-Bis(1,1-dimethylethyl) phenol (9.18%), 9,12-Octadecadienoic acid ethyl ester (5.84%), Ethyl palmitate (4.94%), 1-Linolenoylglycerol (4.11%), Dimethyl phthalate (3.30%), 1,3-Dimethyl-5-tert-butyl-2-acetophenone (2.10%), Phenylacetaldehyde (1.42%), Cedrol (0.70%).

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Study on antibacterial properties and major bioactive constituents of Chinese water chestnut (Eleocharis dulcis) peels extracts/fractions

Cited by 30 publications

References 30 publications

Antitumor, Antioxidant, and Nitrite Scavenging Effects of Chinese Water Chestnut (Eleocharis dulcis) Peel Flavonoids

Antitumor, Antioxidant, and Nitrite Scavenging Effects of Chinese Water Chestnut (Eleocharis dulcis) Peel Flavonoids

Vacuum impregnation and drying of iron‐fortified water chestnuts

Static Headspace GC-MS Analysis for Volatile Components in Eleocharis Tuberosa Peel

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