Antioxidant capacity differences between the major flavonoids in cherry (Prunus pseudocerasus) in vitro and in vivo models

Dong, Weixue; Chen, Dejing; Chen, Zhiyuan; Sun, Hanwen; Xu, Zhimin

doi:10.1016/j.lwt.2021.110938

Cited by 28 publications

(15 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flavonoids are one of the research hotspots of fruits like cherries because of their antioxidant activity and nutrition and health value. 24 In this study, the TFC was measured using the aluminum chloride method, and the results ranged from 0.31 to 0.51 mg QE/g. While Ron’s cultivar had the highest TFC value of 0.51 mg QE/g, Bing and Merchant cultivars had significantly lower values of TFC, which were 0.31 and 0.34 mg QE/g, respectively ( p < 0.05).…”

Section: Resultsmentioning

confidence: 90%

Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties

Subbiah

et al. 2021

ACS Omega

View full text Add to dashboard Cite

Sweet cherries ( Prunus avium L.) are popular fruits around the world with a high nutritional value and abundant phenolic compounds. Phenolic compounds of cherries contribute to positive health benefits. This study aimed at determining the phenolic content and antioxidant activities in four Australian-grown sweet cherry cultivars, including Bing, Ron’s, Merchant, and Lapins, as well as the identification of individual phenolic compounds with liquid chromatography–electrospray ionization–quantum time-of-flight–mass spectrometry (LC–ESI–QTOF–MS 2 ). Lapins exhibits the highest total phenolic content (TPC) value (1.73 ± 0.90 mg gallic acid equivalents (GAE)/g) while Ron’s exhibits the highest total flavonoid content (TFC) value (0.51 ± 0.02 mg QE/g). In 2,2′-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), reducing power assay (RPA), and total antioxidant content (TAC) assays, Merchant exhibited the highest values (0.51 ± 0.07, 1.74 ± 0.04, and 2.79 ± 0.09 mg AAE/g, respectively) and almost showed the highest antioxidant activity. Ron’s presented the highest value (1.21 ± 0.09 mg EDTA/g) in ferrous ion-chelating activity (FICA) assay and exhibits the strongest metal chelating ability. The correlation between phenolic contents and antioxidant assays was observed. In the LC–ESI–QTOF–MS 2 analysis, a total of 43 phenolic compounds has been detected in four sweet cherry cultivars, including 11 phenolic acids, 25 flavonoids, 5 other phenolic compounds, 1 lignan, and 1 stilbene. Venn graph showed that Lapins has the greatest number of unique compounds. Our study shows the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical, and nutraceutical industries.

show abstract

Section: Resultsmentioning

confidence: 90%

Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties

Subbiah

et al. 2021

ACS Omega

View full text Add to dashboard Cite

show abstract

“…41,42 The flavonoid compounds were polyphenol groups of plants associated with antioxidant activities, and the mechanism was influenced in the ring B phenyl by a hydroxy group. 43 Flavonoid compounds that have been reported to reduce oxidation include vitexin, rutin, cymaroside, quercetin, astragalin, and cyanidin-3-O-glucoside. 43 Consequently, further research must evaluate the antioxidants found in flavonoids of the Cardamom fruit extract.…”

Section: Tfc = 17291a + 13121b + 10624c + 5919d ------------------(1)mentioning

confidence: 99%

“…43 Flavonoid compounds that have been reported to reduce oxidation include vitexin, rutin, cymaroside, quercetin, astragalin, and cyanidin-3-O-glucoside. 43 Consequently, further research must evaluate the antioxidants found in flavonoids of the Cardamom fruit extract.…”

Section: Tfc = 17291a + 13121b + 10624c + 5919d ------------------(1)mentioning

confidence: 99%

Optimization of Total Flavonoid Content from Cardamom Fruits Using a Simplex-Centroid Design, Along with the Evaluation of the Antioxidant Properties

2021

TJNPR

View full text Add to dashboard Cite

Flavonoids are linked to several pharmacological activities, including anti-inflammatory, antioxidant, anti-apoptosis, anti-platelet aggregation, hepatoprotective, cardioprotective, neuroprotective, antidiabetic, anti-depressant, anti-hypertensive, and anti-atherogenic activities. [1][2][3] They are synthesized in plants for growth, reproduction, biochemical, and physiological roles and are involved in interspecies interaction and the interplay with environmental stress. 4,5 Currently, flavonoids are an essential component in many pharmaceuticals, cosmetics, and medicines. 6 These compounds have also been studied in scientific literature and traditional medicine. Natural flavonoid compounds are antioxidants that have greater consumer preference over those derived from the laboratory because of factors such as decreased toxicity and the absence of side effects. 7 Antioxidants can help inhibit chain reactions that lead to the production of reactive oxygen species (ROS), consequently preventing cancer and degenerative diseases. 8 Therefore, the discovery of new natural antioxidants is a necessary effort because these compounds are in high demand. Flavonoids are widely found in Cardamom (Amomum compactum Sol.

show abstract

“…This method has been applied to evaluate the antioxidant activity of different phenolic extracts of fruits and vegetables, dietary fibers, and bioactive peptides. In a recent study, flavonoids with two OH groups exhibited higher antioxidant activity in vitro than in cell-based assays [ 61 ]. This result is expected, considering that cellular uptake of antioxidant compounds is a prerequisite for their effectiveness in cell-based assays.…”

Section: Cell-based Antioxidant Assaysmentioning

confidence: 99%

A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods

et al. 2021

View full text Add to dashboard Cite

Antioxidants remain interesting molecules of choice for suppression of the toxic effects of free radicals in foods and human systems. The current practice involves the use of mainly synthetic molecules as potent antioxidant agents. However, due to the potential negative impact on human health, there is an intensive effort within the research community to develop natural alternatives with similar antioxidant efficacy but without the negative side effects of synthetic molecules. Still, the successful development of new molecules depends on the use of reliable chemical or cell culture assays to screen antioxidant properties. Chemical antioxidant assays include the determination of scavenging ability against free radicals such as DPPH, superoxide anion radicals, hydroxyl radicals, hydrogen peroxide, and nitric oxide. Other antioxidant tests include the ability of compounds to bind and sequester prooxidant metal cations, reduce ferric iron, and attenuate the rate of lipid oxidation. Ex vivo tests utilize cell cultures to confirm entry of the molecules into cells and the ability to quench synthetic intracellular free radicals or to stimulate the increased biosynthesis of endogenous antioxidants. In order to assist researchers in their choice of antioxidant evaluation methods, this review presents background scientific information on some of the most commonly used antioxidant assays with a comparative discussion of the relevance of published literature data to food science and human nutrition applications.

show abstract

Antioxidant capacity differences between the major flavonoids in cherry (Prunus pseudocerasus) in vitro and in vivo models

Cited by 28 publications

References 28 publications

Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties

Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties

Optimization of Total Flavonoid Content from Cardamom Fruits Using a Simplex-Centroid Design, Along with the Evaluation of the Antioxidant Properties

A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods

Contact Info

Product

Resources

About