Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

Abstract

Maclura tricuspidata fruit contains various bioactive compounds and has traditionally been used in folk medicine and as valuable food material in Korea. The composition and contents of bioactive compounds in the fruit can be influenced by its maturity stages. In this study, total phenol, total flavonoid, individual polyphenolic compounds, total carotenoids and antioxidant activities at four maturity stages of the fruit were determined. Polyphenolic compounds were analyzed using high-pressure liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS) and HPLC. Among 18 polyphenolic compounds identified in this study, five parishin derivatives (gastrodin, parishin A, B, C, E) were positively identified for the first time in this plant. These compounds were also validated and quantified using authentic standards. Parishin A was the most abundant component, followed by chlorogenic acid, gastrodin, eriodictyol glucoside, parishin C, parishin E and parishin B. The contents of all the polyphenolic compounds were higher at the immature and premature stages than at fully mature and overmature stages, while total carotenoid was found to be higher in the mature and overmature stages. Overall antioxidant activities by three different assays (DPPH, ABTS, FRAP) decreased as maturation progressed. Antioxidant properties of the fruit extract are suggested to be attributed to the polyphenols.

Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

“…HPLC was performed using an HPLC system (Waters, Milford, MA, USA) equipped with a Waters 996 DAD with a ZORBAX Eclipse XDB-C18 column (250 mm × 4.6 mm, 5 µm; Agilent Technologies, Inc., Santa Clara, CA, USA), and 2690 separation module as previously described [24]. For analysis of phenolic acids and flavonoids, the mobile phase comprised 0.1% formic acid in 10% acetonitrile of solvent A, and 0.1% formic acid in 90% acetonitrile of solvent B.…”

“…The parishin derivatives were analyzed by the previously described method [24]. The mobile phase comprised 0.1% formic acid in ionized water of solvent A, and 0.1% formic acid in methanol of solvent B.…”

“…Twenty phenolic compound standards were used for calibration curves: quercetin, rosmarinic acid, coumaric acid, cinnamic acid, taxifolin, ferulic acid, p-coumaric acid, rutin, isovanillic acid, chlorogenic acid, protocatechuic acid, gallic acid, p-hydroxybenzoic acid, caffeic acid, parishin A, B, C, E, p-hydroxybenzyl alcohol, and gastrodin by the previously described method [24]. 50, 100, 250, and 500 µg/mL of the standard solutions were dissolved in DMSO.…”

Chemical Composition and Antioxidant Activity of Steam-Distilled Essential Oil and Glycosidically Bound Volatiles from Maclura Tricuspidata Fruit

“…The antioxidant activity of M. tricuspidata fruit extract is associated with the presence of phenolic compounds such as flavonoids and phenolic acids [17,24]. We have recently identified 18 polyphenolic compounds among which five parishin derivatives (gastrodin, parishin A, B, C, E) identified for the first time in the fruit and confirmed their anti-oxidant potentials [25]. Essential oil obtained from the fruit by microwave-assisted hydrodistillation has also been reported to have antioxidant activity through 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide, hydroxy and superoxide radical scavenging activities [26].…”

“…In particular, 3-hydroxy-β-ionone, 3,4-dihydro-α-ionone and two quantitatively detected 9-hydroxymegastigma-4,6-dien-3-one are present in glycosidic form in some plants [45,46]. In our previous study that analyzed phenolic compounds in the methanol extract of a fully matured fruit of the plant, we isolated a number of phenolic compounds including quercetin and parishin derivatives [25]. In this study, only 4-Hydroxybenzyl alcohol was able to be detected at a significant concentration suggesting most of the other phenolic compounds must have been degraded during the steam-distillation process.…”