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Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.).
J Food Sci. 2015 Oct; 80(10):C2191-9.JF

Abstract

Proanthocyanidins were isolated and purified from fruits of elephant apple (Dillenia indica Linn.) and their structural and bioactive properties were examined. Bate-Smith alcoholysis, FTIR, and (13) C NMR spectra revealed that elephant apple proanthocyanidins (EAPs) contained a dominant amount of B-type procyanidins (PC) with a minor amount of B-type prodelphinidins (PD) but no A-type interflavan linkage. (13) C NMR spectrum indicated that the cis isomer was dominant in EAPs. The electron spray ionization and matrix-assisted laser desorption ionization time of flight mass spectra of EAPs showed the clear ion peaks corresponding to B-type PC dimer to B-type PD with degree of polymerization of 11. EAPs had strong antioxidant activity, which was evidenced by the high oxygen radical scavenging capacity at 1.06 × 10(4) μmol TE/g and ferric reducing antioxidant power of 2320 μmol Fe(II)/g. The results suggest that EAPs could be extracted to be used as promising functional food materials.

PRACTICAL APPLICATION

In this study, the elephant apple proanthocyanidins (EAPs) with a yield of 0.23% were identified for the first time as dominant B-type poly(catechin/epicatechin) but no A-type interflavan linkage. EAPs had higher ORAC and FRAP values compared to commercial grape seed proanthocyanidins, suggesting that EAPs may be used as promising functional food materials.

Authors+Show Affiliations

Food Science and Technology Programme, Dept. of Chemistry, National Univ. of Singapore, 3 Science Drive 3, Singapore, 117543, Republic of Singapore. College of Bioscience & Biotechnology, Fuzhou Univ, Fuzhou, 350108, China.Food Science and Technology Programme, Dept. of Chemistry, National Univ. of Singapore, 3 Science Drive 3, Singapore, 117543, Republic of Singapore.Food Science and Technology Programme, Dept. of Chemistry, National Univ. of Singapore, 3 Science Drive 3, Singapore, 117543, Republic of Singapore.College of Biological Engineering, Hevnan Univ. of Technology, Zhengzhou, Henan, 450052, China.Food Science and Technology Programme, Dept. of Chemistry, National Univ. of Singapore, 3 Science Drive 3, Singapore, 117543, Republic of Singapore.Food Science and Technology Programme, Dept. of Chemistry, National Univ. of Singapore, 3 Science Drive 3, Singapore, 117543, Republic of Singapore. National Univ. of Singapore (Suzhou) Research Inst, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26416622

Citation

Fu, Caili, et al. "Structure and Antioxidant Activities of Proanthocyanidins From Elephant Apple (Dillenia Indica Linn.)." Journal of Food Science, vol. 80, no. 10, 2015, pp. C2191-9.
Fu C, Yang D, Peh WY, et al. Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.). J Food Sci. 2015;80(10):C2191-9.
Fu, C., Yang, D., Peh, W. Y., Lai, S., Feng, X., & Yang, H. (2015). Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.). Journal of Food Science, 80(10), C2191-9. https://doi.org/10.1111/1750-3841.13005
Fu C, et al. Structure and Antioxidant Activities of Proanthocyanidins From Elephant Apple (Dillenia Indica Linn.). J Food Sci. 2015;80(10):C2191-9. PubMed PMID: 26416622.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.). AU - Fu,Caili, AU - Yang,Dongying, AU - Peh,Wan Yi Elaine, AU - Lai,Shaojuan, AU - Feng,Xiao, AU - Yang,Hongshun, Y1 - 2015/09/28/ PY - 2015/07/23/accepted PY - 2015/06/17/received PY - 2015/9/30/entrez PY - 2015/9/30/pubmed PY - 2016/5/21/medline KW - Dillenia indica Linn KW - elephant apple KW - ferric-ion reducing antioxidant power KW - oxygen radical absorbance capacity KW - proanthocyanidins SP - C2191 EP - 9 JF - Journal of food science JO - J Food Sci VL - 80 IS - 10 N2 - UNLABELLED: Proanthocyanidins were isolated and purified from fruits of elephant apple (Dillenia indica Linn.) and their structural and bioactive properties were examined. Bate-Smith alcoholysis, FTIR, and (13) C NMR spectra revealed that elephant apple proanthocyanidins (EAPs) contained a dominant amount of B-type procyanidins (PC) with a minor amount of B-type prodelphinidins (PD) but no A-type interflavan linkage. (13) C NMR spectrum indicated that the cis isomer was dominant in EAPs. The electron spray ionization and matrix-assisted laser desorption ionization time of flight mass spectra of EAPs showed the clear ion peaks corresponding to B-type PC dimer to B-type PD with degree of polymerization of 11. EAPs had strong antioxidant activity, which was evidenced by the high oxygen radical scavenging capacity at 1.06 × 10(4) μmol TE/g and ferric reducing antioxidant power of 2320 μmol Fe(II)/g. The results suggest that EAPs could be extracted to be used as promising functional food materials. PRACTICAL APPLICATION: In this study, the elephant apple proanthocyanidins (EAPs) with a yield of 0.23% were identified for the first time as dominant B-type poly(catechin/epicatechin) but no A-type interflavan linkage. EAPs had higher ORAC and FRAP values compared to commercial grape seed proanthocyanidins, suggesting that EAPs may be used as promising functional food materials. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26416622/Structure_and_Antioxidant_Activities_of_Proanthocyanidins_from_Elephant_Apple__Dillenia_indica_Linn___ L2 - https://doi.org/10.1111/1750-3841.13005 DB - PRIME DP - Unbound Medicine ER -