Tags

Type your tag names separated by a space and hit enter

Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees.
J Sci Food Agric. 2022 Feb; 102(3):984-994.JS

Abstract

BACKGROUND

Free fractions of different blackberry varieties' extracts are high in phenolic compounds with antioxidant activities. However, the phenolic profiles and antioxidant activities against peroxyl radicals of bound fractions of different blackberry varieties' extracts have not been previously reported. In addition, what the key antioxidant phenolic compounds are in free and bound fractions of blackberry extracts remain unknown. This study aimed to investigate the phenolic profiles and antioxidant activities of free and bound fractions of eight blackberry varieties' extracts and reveal the key antioxidant phenolic compounds by boosted regression trees.

RESULTS

Fifteen phenolics (three anthocyanins, four flavonols, three phenolic acids, two proanthocyanidins, and three ellagitannins) were identified in blackberry by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Ferulic acid, ellagic acid, procyanidin C1, kaempferol-O-hexoside, ellagitannins hex, and gallic acid were major bound phenolics. Bound fractions of eight blackberry varieties' extracts were high in phenolics and showed great antioxidant activity. Boosted regression trees analysis showed that cyanidin-3-O-glucoside and chlorogenic acid were the most significant compounds, contributing 48.4% and 15.9% respectively to the antioxidant activity of free fraction. Ferulic acid was the most significant antioxidant compound in bound fraction, with a contribution of 61.5%. Principal component analysis showed that Kiowa was the best among the eight varieties due to its phenolic profile and antioxidant activity.

CONCLUSION

It was concluded that blackberry varieties contained high amounts of bound phenolics, which confer health benefits through reducing oxidative stress. Ferulic acid was the key compound to explain the antioxidant activities of bound fractions. © 2021 Society of Chemical Industry.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Gong ES
School of Public Health and Health Management, Gannan Medical University, Ganzhou, 341000, China.
Li B
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Li B
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Podio NS
Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET, ISIDSA-SECYT-UNC, University City, Bv. Filloy s/n, SECYT, 5000 Córdoba, Argentina.
Chen H
Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai, 201403, China.
Li T
Department of Food Science, Cornell University, Ithaca, 14853-7201, United States.
Sun X
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Gao N
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Wu W
Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, 210014, China.
Yang T
Office of Teaching and Global Affairs, South China University of Technology, Guangzhou, 510641, China.
Xin G
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Tian J
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Si X
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Liu C
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Zhang J
College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China.
Liu RH
Department of Food Science, Cornell University, Ithaca, 14853-7201, United States.

MeSH

AnthocyaninsAntioxidantsChromatography, High Pressure LiquidFruitHydrolyzable TanninsHydroxybenzoatesMass SpectrometryPhenolsPlant ExtractsProanthocyanidinsRubus

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34302364

Citation

Gong, Er Sheng, et al. "Identification of Key Phenolic Compounds Responsible for Antioxidant Activities of Free and Bound Fractions of Blackberry Varieties' Extracts By Boosted Regression Trees." Journal of the Science of Food and Agriculture, vol. 102, no. 3, 2022, pp. 984-994.
Gong ES, Li B, Li B, et al. Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees. J Sci Food Agric. 2022;102(3):984-994.
Gong, E. S., Li, B., Li, B., Podio, N. S., Chen, H., Li, T., Sun, X., Gao, N., Wu, W., Yang, T., Xin, G., Tian, J., Si, X., Liu, C., Zhang, J., & Liu, R. H. (2022). Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees. Journal of the Science of Food and Agriculture, 102(3), 984-994. https://doi.org/10.1002/jsfa.11432
Gong ES, et al. Identification of Key Phenolic Compounds Responsible for Antioxidant Activities of Free and Bound Fractions of Blackberry Varieties' Extracts By Boosted Regression Trees. J Sci Food Agric. 2022;102(3):984-994. PubMed PMID: 34302364.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees. AU - Gong,Er Sheng, AU - Li,Bin, AU - Li,Binxu, AU - Podio,Natalia S, AU - Chen,Hongyu, AU - Li,Tong, AU - Sun,Xiyun, AU - Gao,Ningxuan, AU - Wu,Wenlong, AU - Yang,Tianran, AU - Xin,Guang, AU - Tian,Jinlong, AU - Si,Xu, AU - Liu,Changjiang, AU - Zhang,Jiyue, AU - Liu,Rui Hai, Y1 - 2021/08/14/ PY - 2021/07/02/revised PY - 2021/02/19/received PY - 2021/07/24/accepted PY - 2021/7/25/pubmed PY - 2022/1/15/medline PY - 2021/7/24/entrez KW - anthocyanins KW - antioxidant activity KW - blackberry KW - boosted regression trees KW - phenolics SP - 984 EP - 994 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 102 IS - 3 N2 - BACKGROUND: Free fractions of different blackberry varieties' extracts are high in phenolic compounds with antioxidant activities. However, the phenolic profiles and antioxidant activities against peroxyl radicals of bound fractions of different blackberry varieties' extracts have not been previously reported. In addition, what the key antioxidant phenolic compounds are in free and bound fractions of blackberry extracts remain unknown. This study aimed to investigate the phenolic profiles and antioxidant activities of free and bound fractions of eight blackberry varieties' extracts and reveal the key antioxidant phenolic compounds by boosted regression trees. RESULTS: Fifteen phenolics (three anthocyanins, four flavonols, three phenolic acids, two proanthocyanidins, and three ellagitannins) were identified in blackberry by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Ferulic acid, ellagic acid, procyanidin C1, kaempferol-O-hexoside, ellagitannins hex, and gallic acid were major bound phenolics. Bound fractions of eight blackberry varieties' extracts were high in phenolics and showed great antioxidant activity. Boosted regression trees analysis showed that cyanidin-3-O-glucoside and chlorogenic acid were the most significant compounds, contributing 48.4% and 15.9% respectively to the antioxidant activity of free fraction. Ferulic acid was the most significant antioxidant compound in bound fraction, with a contribution of 61.5%. Principal component analysis showed that Kiowa was the best among the eight varieties due to its phenolic profile and antioxidant activity. CONCLUSION: It was concluded that blackberry varieties contained high amounts of bound phenolics, which confer health benefits through reducing oxidative stress. Ferulic acid was the key compound to explain the antioxidant activities of bound fractions. © 2021 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/34302364/Identification_of_key_phenolic_compounds_responsible_for_antioxidant_activities_of_free_and_bound_fractions_of_blackberry_varieties'_extracts_by_boosted_regression_trees_ DB - PRIME DP - Unbound Medicine ER -