Characterisation of polyphenol constituents of Linderae aggregate leaves using HPLC fingerprint analysis and their antioxidant activities

Xu, Chanjuan; Yang, Bingxian; Zhu, Wei; Li, Ximin; Tian, Jingkui; Zhang, Lin

doi:10.1016/j.foodchem.2014.11.042

Cited by 33 publications

(19 citation statements)

References 19 publications

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“…S1). Peaks 4 and 5 were identified as quercetin‐3‐ O ‐α‐ l ‐arabinofuranoside and quercetin‐3‐ O ‐β‐ d ‐xylopyranoside according to the main ion at m/z 303.0502 [M+H] + and UV‐vis absorbance readings (Table ), respectively. Moreover, peaks 4–6 may be three isomers for the compound at m/z of 435.0927 [M+H] + in the extracted ion chromatogram.…”

Section: Resultsmentioning

confidence: 99%

Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermentedGuavaleaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods

et al. 2016

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Guava leaves are used in traditional herbal teas as antidiabetic therapies. Flavonoids are the main active of Guava leaves and have many physiological functions. However, the flavonoid compositions and activities of Guava leaves could change due to microbial fermentation. A high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry method was applied to identify the varieties of the flavonoids in Guava leaves before and after fermentation. High-performance liquid chromatography, hierarchical cluster analysis and principal component analysis were used to quantitatively determine the changes in flavonoid compositions and evaluate the consistency and quality of Guava leaves. Monascus anka Saccharomyces cerevisiae fermented Guava leaves contained 2.32- and 4.06-fold more total flavonoids and quercetin, respectively, than natural Guava leaves. The flavonoid compounds of the natural Guava leaves had similarities ranging from 0.837 to 0.927. The flavonoid compounds from the Monascus anka S. cerevisiae fermented Guava leaves had similarities higher than 0.993. This indicated that the quality consistency of the fermented Guava leaves was better than that of the natural Guava leaves. High-performance liquid chromatography fingerprinting and chemometric analysis are promising methods for evaluating the degree of fermentation of Guava leaves based on quality consistency, which could be used in assessing flavonoid compounds for the production of fermented Guava leaves.

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Section: Resultsmentioning

confidence: 99%

Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermentedGuavaleaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods

et al. 2016

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“…Three isomers of QU glucoside (Peak 8, 9, and 10) were characterized by the parent ion m/z of 435.0901 [M+H] + and produced two main ions at 303.0490 [C 15 H 10 O 7 +H] + and 133.2510 [M‐C 15 H 10 O 7 +H] + . Based on the previous results , it was highly suspected that Peaks 8, 9, and 10 were QX, QA, and AVI, respectively. Peak 11 can be identified as QUTR by the parent ion m/z of 449.0984 [C 21 H 20 O 11 +H] + and produced the main ion at 303.0501 [C 15 H 10 O 7 +H] + .…”

Section: Resultsmentioning

confidence: 96%

“…This increased activity may be due to the higher contents of the flavonoids glycoside and/or aglycone in Cluster II. Many studies have confirmed that flavonoids glycoside and aglycone can contribute to the antioxidant capability . Consequently, the content of the flavonoids glycoside and aglycone may be used as a chemical marker of antioxidant activity in PGL.…”

Section: Resultsmentioning

confidence: 99%

Fingerprint profiles of flavonoid compounds from different Psidium guajava leaves and their antioxidant activities

Wang

Bei

et al. 2017

J of Separation Science

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Flavonoids are the main active components in Psidium guajava leaves and have many multi-physiological functions. In this study, the flavonoid compositions were identified in the Psidium guajava leaves samples using a high-performance liquid chromatography with time-of-flight electrospray ionization mass spectrometry method. A high-performance liquid chromatography fingerprint method, combined with chemometrics, was used to perform a quality assessment of the Psidium guajava leaves samples. The eight identified flavonoid compounds including rutin, isoquercitrin, quercetin-3-O-β-d-xylopyranoside, quercetin-3-O-α-l-arabinopyranoside, avicularin, quercitrin, quercetin, and kaempferol were used as the chemical markers. The antioxidant activity of 15 batches of samples was examined using three different methods, and the results revealed the Psidium guajava leaves samples that had higher contents of the flavonoid compounds, glycoside and aglycone, possessed the highest antioxidant capacities. Consequently, a combination of chromatographic fingerprints and chemometric analyses was used for a quality assessment of Psidium guajava leaf tea and its derived products, which can lay the foundation for the development of plant tea resources or other herbs.

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“…The total phenolic contents (TPC) of leaves were analyzed according to the Folin–Ciocalteu method (Singleton and Rossi ) with some modifications (Xu and others ), using gallic acid as the standard. Appropriately diluted extracts (100 μL) were mixed with 100 μL of Folin–Ciocalteu reagent, and 2.8 mL of distilled water.…”

Section: Methodsmentioning

confidence: 99%

Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice

Zheng

Luo

et al. 2017

Journal of Food Science

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Purple sweet potato (PSP) is widely grown in Asia and considered as a healthy vegetable. The objective of the current study was to determine the anti-obesity effect of the PSP on high fat diet induced obese C57BL/6J mice. The mice were administrated with high fat diet supplemented with the sweet potato (SP) or PSP at the concentration of 15% and 30% for 12 wk, respectively. The results showed that the supplementation of SP or PSP at 30% significantly ameliorated high fat diet induced obesity and its associated risk factors, including reduction of body weight and fat accumulation, improvement of lipid profile and modulation of energy expenditure. Moreover, PSP also posed beneficial effect on the liver and kidney functions. These results indicate that PSP and SP have anti-obesity effect and are effective to reduce the metabolic risk.

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Characterisation of polyphenol constituents of Linderae aggregate leaves using HPLC fingerprint analysis and their antioxidant activities

Cited by 33 publications

References 19 publications

Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermentedGuavaleaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods

Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermentedGuavaleaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods

Fingerprint profiles of flavonoid compounds from different Psidium guajava leaves and their antioxidant activities

Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice

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