Identification of flavonoids and chlorogenic acids in elm fruits from the genus Ulmus and their antioxidant activity

Abstract

Elm fruits were once an important food source in the years of famine. Research on the functional compounds in elm fruits was almost unavailable. In this study, we established an efficient high‐performance liquid chromatography method for the simultaneous separation of eight chlorogenic acids and 28 flavonoids in elm fruits for the first time. Total flavonoid contents ranged from 286 mg/100 g (Ulmus laciniata) to 1228 mg/100 g (U. pumila). High concentrations of rutin, quercetin 3‐O‐glucoside, and kaempferol derivatives were present in U. laevis, U. castaneifolia, and U. pumila, respectively. Furthermore, the fruit extracts of U. americana, U. castaneifolia, U. davidiana, and U. pumila showed higher antioxidant activity. These results suggest that fruits of these species can be used as bioresources for the extraction of the corresponding functional compounds. This work provides informative data and can be an important reference for future research on elm fruits as a renewed food resource.

Chromatographic identification of “green capping agents” extracted from Nasturtium officinale (Brassicaceae) leaves for the synthesis of MoO3 nanoparticles

“…Major bioactive compounds identified in N. officinale are acetic acid, D-alanine, octodrine, and cyclohexylethylamine. The compounds of N. officinale were identified at their specific retention times, as previously identified by Mehtaet al, Erian et al, and Seal [19,20,25,42]. Such match similarity is reported to be an indication of well separation and spectral purity [45].…”

“…Different methods have been reported in the literature for determination of phytochemicals via HPLC, MS, UV, etc. [38][39][40][41][42][43]. Moreover the GC-MS provides scientific world a more economic and efficient option to scrutinize key fermentation products such as volatile fatty acids, acetic acid, esters, etc.…”

Study on the spectrum‐effect relationship of the xanthine oxidase inhibitory activity of Ligustrum lucidum

“…A positive coefficient indicates that it is positively correlated with the enzyme activity, while a negative number indicates that it is negatively correlated with the enzyme activity. The IC 50 for XO activity increased with increasing peak areas of 3,4,7,10,11,16,17,18,20,21,23,24,25,26,27,28, and 30, indicating that this component group was positively correlated with XO inhibitory activity and that peaks 1,2,5,6,8,9,12,13,14,15,19,22,31,32, and 33 were negatively correlated with their inhibitory activities ( Figure 6). Variable importance in projection (VIP) scores is important indicators that reflect the ability of independent variables to explain dependent variables.…”

“…These methods enable rapid analysis, complement their respective advantages, and can be used to comprehensively evaluate the quality of L. lucidum. GRA showed that the main components responsible for the XO inhibitory activity of L. lucidum might be characteristic peaks 1,2,4,5,6,7,8,9,11,12,14,15,16,17,20,21,23,25,27,28,29,31,32, and 33. PLS analysis showed that peaks 1, 2, 4, 5, 6, 7, 14, 17, 22, 24, 25, 28, 31, F I G U R E 6 Effect coefficient of each chromatographic peak on the xanthine oxidase inhibitory activity F I G U R E 7 VIP contribution of each characteristic peak to the antioxidant activity of Ligustrum lucidum and 33 had significant effects on the XO inhibitory activity.…”

“…The gray relational grade is shown in 4,25,26,27,28,29, and 30 was greater than 0.8, indicating that they had a relatively significant effect on the XO activity. Components 1,2,3,5,6,7,8,9,10,11,12,14,15,16,17,18,19,20,21,22,23,24,31,32, and 33 all had correlation degrees greater than 0.7, indicating a significant effect on the XO activity. Combined with the data in the table, it can be seen that the inhibitory activities of characteristic peaks 1,2,4,5,6,7,8,9,11,12,14,15,16,17,20,21,23,25,27,28,29,…”