Identification and Quantification of Bioactive Compounds in Diaphragma juglandis Fructus by UHPLC-Q-Orbitrap HRMS and UHPLC-MS/MS

Abstract

Diaphragma juglandis fructus is the dry wooden diaphragm inside walnuts and a byproduct in food processing of walnut kernels. The purpose of our research is to enrich the information on compounds in Diaphragma juglandis fructus to further discover and exploit its potential nutritional value. In this study, new quali–quantitative analytical approaches were developed to identify and determine bioactive compounds in Diaphragma juglandis fructus. Two-hundred compounds, including hydrolyzable tannins, flavonoids, phenolic acids, and quinones, were identified by UHPLC-Q-Orbitrap HRMS, more than 150 of which were first discovered in Diaphragma juglandis fructus. Among them, 21 major dietary polyphenols with health-promoting effects were successfully quantified using UHPLC-MS/MS, with total contents of 2.88–6.18 mg/g. This successful characterization and quantification of bioactive compounds in Diaphragma juglandis fructus gives a better understanding of its potential nutritional value and supports efficiently developing and reusing it instead of discarding it as agrofood waste.

The Analysis of Phenolic Compounds in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC

“…In this study, four kinds of oligomers of procyanidins were detected, with degree of polymerization (DP) from 2 to 4, and all belonged to type B. The [M−H] − ion of procyanidin dimer (18) and trimer (27) were at m/z 577.14 and 865.20 [11], respectively. The [M−2H] 2− ion of procyanidin tetramer (peak 29) at m/z 576.13 was observed (Supplementary Materials Figure S4).…”

“…Flavonol has been concerned for its free radical scavenging and anti-inflammatory activities and its ability to resist to cardiovascular disease [27,28] Flavanol, also known as dihydroflavonol, is a subclass of polyphenols that is negatively related to diabetes in animal and in vitro models. Taxifolin (m/z 303.05, peak 68) showed fragment ions at m/z 285.04, 177.02 and 125.02; the ion at m/z 285 was due to the loss of a water molecule (−18 Da), whereas, at m/z 177 and 125, the ions correspond to cleavage of the C ring [18] (Supplementary Materials Figure S6). The astilbin (m/z 449.11, peak 75) was preliminarily identified; the MS 2 spectrum of m/z 449.11 produced ions at m/z 303.05, 285.04 and 151.00, and those at m/z 303 and 285 were generated by the loss of a rhamnose (−146 Da) and consecutive loss of a water molecule (−18 Da) [18], which has been identified in grapes and was identified in walnuts for the first time.…”

The Chemical Constituents of Diaphragma Juglandis Fructus and Their Inhibitory Effect on α-Glucosidase Activity

“…The walnut ( Juglans regia L.) is consumed globally as a high economic value crop [ 1 ]. The edible portion of walnuts (kernel) has been processed into many types of foods due to its unique and highly nutritious nature and health-related benefits [ 2 ]. However, Diaphragma juglandis Fructus, the dry wooden diaphragm inside the walnut, mainly consists of undigestible fiber and lignin and is usually discarded as waste during the processing of the walnut [ 3 ].…”

Single-Cell RNA-Sequencing Reveals the Cellular and Genetic Heterogeneity of Skin Scar to Verify the Therapeutic Effects and Mechanism of Action of Dispel-Scar Ointment in Hypertrophic Scar Inhibition

“…However, molecular components of DSO remain undetermined. UPLC-Q-TOF-MS, regarded as a cogent hyphenated technique for the determination of constituent structures, has been widely applied to analyse the chemical components of traditional Chinese herbs [ 35 , 36 ]. In the present study, we conducted a UPLC-Q-TOF-MS-based analysis of DSO, which revealed the presence of 14 constituents, including flavonoids, tanshinones, salvianolic acids, glycosides, and phthalides, as well as 74 constituents, including tanshinone II b, hydroxysafflor yellow A, stachydrine, senkyunolide, leonurine, kaempferol, miltirone, quercetin, amarogentin, and lithospermic acid B, among others.…”