Effects of 1-methylcyclopropene (1-MCP) and vacuum precooling on quality and antioxidant properties of blackberries (Rubus spp.) were evaluated using one-way analysis of variance, principal component analysis (PCA), partial least squares (PLS), and path analysis. Results showed that the activities of antioxidant enzymes were enhanced by both 1-MCP treatment and vacuum precooling. PCA could discriminate 1-MCP treated fruit and the vacuum precooled fruit and showed that the radical-scavenging activities in vacuum precooled fruit were higher than those in 1-MCP treated fruit. The scores of PCA showed that H2O2 content was the most important variables of blackberry fruit. PLSR results showed that peroxidase (POD) activity negatively correlated with H2O2 content. The results of path coefficient analysis indicated that glutathione (GSH) also had an indirect effect on H2O2 content.

Camellia nitidissima Chi (CNC) is a famous medicinal and edible plant with the name of “Tea for Longevity” in Guangxi province of China. In present study, we determined the protective effect of extract from CNC leaves on H2O2‐induced cell injury and its underlying mechanisms in human neuroblastoma (SH‐SY5Y) cells. The ethyl acetate fraction of CNC leaves (CLE, 50–200 μg/ml) treatment significantly increased the cell viability of H2O2‐treated SH‐SY5Y cells and reduced the leakage of LDH in a reversed “U”‐shape manner. It was confirmed by Hoechst 33,342 staining that CLE attenuated H2O2‐induced apoptosis in SH‐SY5Y cells. The CLE (100 and 150 μg/ml) treatment significantly relieved H2O2‐induced oxidative stress by decreasing intracellular ROS level, and increasing the activities of superoxide dismutase (SOD) and catalase (CAT). Western blot analysis demonstrated that the CLE treatment reserved H2O2‐induced decrease of pCREB (Ser133) expression, and its downstream protein BDNF. In addition, 37 phenolic compounds in CLE were identified by UPLC‐TOF MS/MS, and the main active phytochemicals seemed to be catechins, quercetin, kaempferol, and their derivatives. In conclusion, the data analysis showed that the neuroprotective effect of CNC leaves might be achieved via synergistically boosting endogenous antioxidant defenses and neurotrophic signaling pathway. These results suggest that CNC leaves are valuable resources for functional foods and beverages.

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