Science Journal of Analytical Chemistry

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Antioxidant Activities Correlation Analysis of Procyanidins from China Cultivars Litchi Pericarp

Received: Feb. 13, 2019    Accepted: Mar. 18, 2019    Published: Apr. 03, 2019
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Abstract

Ethanol extracts of litchi pericarp procyanidins (LPPC) were purified from 7 Chinese litchi cultivars. The procyanidin contents in LPPC were ranged from 659.7 mg to 1163.2 mg grape seed procyanidins/g equivalent, while the concentrations of (-)-epicatechin, procyanidin dimmer and trimer were further investigated as well. Antioxidation and free radical scavenging activities of LPPC from different sources were evaluated and compared in vitro. The results showed that LPPC for ‘Huaizhi’ owned the highest free radical scavenging activity on hydrogen peroxide (H2O2), superoxide radical () and ferric reducing; ‘Feizixiao’ exhibited the highest scavenging capacity on 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·), hydroxyl radical (·OH) and lipid peroxidation, however, ‘Guiwei’ possessed the highest value of antioxidant activity based on β-carotene bleaching and ferrous chelating assay. Furthermore, the compositions of LPPC suggested positive correlations with their antioxidant activities significantly.

DOI 10.11648/j.sjac.20190701.14
Published in Science Journal of Analytical Chemistry ( Volume 7, Issue 1, January 2019 )
Page(s) 27-31
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Litchi Cultivars, Pericarp, Procyanidins, Oligomer, Antioxidant Activity

References
[1] L. Yuan, J. Gan, and Z. Bi. (2007). The advancement of research on litchi and longan germplasm resources in China. Scientia Horticulturae, 114, 143-150.
[2] L. Shuyi., J. Xiao, L. Chen, and C. Hu, (2012). Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS. Food Chemistry, 135, 31–38.
[3] X. Duan, Y. Jiang, and G. Xin (2007). Antioxidant properties of anthocyanins extracted from litchi fruit pericarp tissues in relation to their role in the pericarp browning. Food Chemistry, 101, 1365-1371.
[4] L. Liang, X. Bijun, and C. Shaoqian. (2007). A-type procyanidins from litchi chinensis pericarp with antioxidant activity. Food Chemistry, 5, 1446–1451.
[5] L. Shuyi, L. Chen, and T. Yang (2013). Increasing antioxidant activity of procyanidin extracts from the pericarp of litchi chinensis processing waste by two probiotic bacteria bioconversions. Journal of Agricultural and Food Chemistry, 61, 2506- 2512.
[6] L. Shuyi., Y. Liu, and G. Liu. (2017). Effect of the A-type linkage on the pharmacokinetics and intestinal metabolism of litchi pericarp oligomeric procyanidins. Journal of Agricultural and Food Chemistry, 65, 1893-1899.
[7] E. Conde, C. Cara, and A. Moure (2009). Antioxidant activity of the phenolic compounds released by hydrothermal treatments of olive tree pruning. Food Chemisry, 114, 806-812.
[8] G. Shanshan, D. Qianchun, and J. Xiao (2007). Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method. Journal of Agricultural and Food Chemistry, 55, 3134-3140.
[9] Q. Wu, S. Li and J. Xiao (2017). Analysis of distribution and pharmacokinetics of litchi pericarp procyanidins in rat plasma and organs by using liquid chromatography–tandem mass spectrometry. European Food Research and Technology, 243, 167–176.
[10] A. Rechner, C. Kroner (2005). Anthocyanins and colonic metabolites of dietary polyphenols inhibit platelet function. Thrombosis Research, 116, 327–334.
[11] M. Suter, Richter C. (2010). Anti and pro-oxidative properties of PADMA Tibetan herbal formulation. Redox Report, 5, 17-22.
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[13] J. Li, and Jiang Y. M. (2007). Litchi flavonoids: isolation, identification and biological activity. Molecules, 12, 745-758.
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    Weijing Zhou, Xiaoming Jiang, Ping He, Zhida Sun, Bijun Xie. (2019). Antioxidant Activities Correlation Analysis of Procyanidins from China Cultivars Litchi Pericarp. Science Journal of Analytical Chemistry, 7(1), 27-31. https://doi.org/10.11648/j.sjac.20190701.14

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    ACS Style

    Weijing Zhou; Xiaoming Jiang; Ping He; Zhida Sun; Bijun Xie. Antioxidant Activities Correlation Analysis of Procyanidins from China Cultivars Litchi Pericarp. Sci. J. Anal. Chem. 2019, 7(1), 27-31. doi: 10.11648/j.sjac.20190701.14

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    AMA Style

    Weijing Zhou, Xiaoming Jiang, Ping He, Zhida Sun, Bijun Xie. Antioxidant Activities Correlation Analysis of Procyanidins from China Cultivars Litchi Pericarp. Sci J Anal Chem. 2019;7(1):27-31. doi: 10.11648/j.sjac.20190701.14

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  • @article{10.11648/j.sjac.20190701.14,
      author = {Weijing Zhou and Xiaoming Jiang and Ping He and Zhida Sun and Bijun Xie},
      title = {Antioxidant Activities Correlation Analysis of Procyanidins from China Cultivars Litchi Pericarp},
      journal = {Science Journal of Analytical Chemistry},
      volume = {7},
      number = {1},
      pages = {27-31},
      doi = {10.11648/j.sjac.20190701.14},
      url = {https://doi.org/10.11648/j.sjac.20190701.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sjac.20190701.14},
      abstract = {Ethanol extracts of litchi pericarp procyanidins (LPPC) were purified from 7 Chinese litchi cultivars. The procyanidin contents in LPPC were ranged from 659.7 mg to 1163.2 mg grape seed procyanidins/g equivalent, while the concentrations of (-)-epicatechin, procyanidin dimmer and trimer were further investigated as well. Antioxidation and free radical scavenging activities of LPPC from different sources were evaluated and compared in vitro. The results showed that LPPC for ‘Huaizhi’ owned the highest free radical scavenging activity on hydrogen peroxide (H2O2), superoxide radical () and ferric reducing; ‘Feizixiao’ exhibited the highest scavenging capacity on 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·), hydroxyl radical (·OH) and lipid peroxidation, however, ‘Guiwei’ possessed the highest value of antioxidant activity based on β-carotene bleaching and ferrous chelating assay. Furthermore, the compositions of LPPC suggested positive correlations with their antioxidant activities significantly.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Antioxidant Activities Correlation Analysis of Procyanidins from China Cultivars Litchi Pericarp
    AU  - Weijing Zhou
    AU  - Xiaoming Jiang
    AU  - Ping He
    AU  - Zhida Sun
    AU  - Bijun Xie
    Y1  - 2019/04/03
    PY  - 2019
    N1  - https://doi.org/10.11648/j.sjac.20190701.14
    DO  - 10.11648/j.sjac.20190701.14
    T2  - Science Journal of Analytical Chemistry
    JF  - Science Journal of Analytical Chemistry
    JO  - Science Journal of Analytical Chemistry
    SP  - 27
    EP  - 31
    PB  - Science Publishing Group
    SN  - 2376-8053
    UR  - https://doi.org/10.11648/j.sjac.20190701.14
    AB  - Ethanol extracts of litchi pericarp procyanidins (LPPC) were purified from 7 Chinese litchi cultivars. The procyanidin contents in LPPC were ranged from 659.7 mg to 1163.2 mg grape seed procyanidins/g equivalent, while the concentrations of (-)-epicatechin, procyanidin dimmer and trimer were further investigated as well. Antioxidation and free radical scavenging activities of LPPC from different sources were evaluated and compared in vitro. The results showed that LPPC for ‘Huaizhi’ owned the highest free radical scavenging activity on hydrogen peroxide (H2O2), superoxide radical () and ferric reducing; ‘Feizixiao’ exhibited the highest scavenging capacity on 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·), hydroxyl radical (·OH) and lipid peroxidation, however, ‘Guiwei’ possessed the highest value of antioxidant activity based on β-carotene bleaching and ferrous chelating assay. Furthermore, the compositions of LPPC suggested positive correlations with their antioxidant activities significantly.
    VL  - 7
    IS  - 1
    ER  - 

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Author Information
  • Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China; Department of Food Chemistry and Molecular Biology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China

  • Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China

  • Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China

  • Department of Food Chemistry and Molecular Biology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China

  • Department of Food Chemistry and Molecular Biology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China

  • Section