Optimization of Extraction Conditions of Areca Seed Polyphenols and Evaluation of Their Antioxidant Activities

Zhang, Weiyang; Huang, Wuyang; Chen, Wenxue; Lin, Han; Zhang, Haide

doi:10.3390/molecules191016416

Cited by 36 publications

(30 citation statements)

References 25 publications

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“…Up until now, there has been little research on the browning of betel nut, and there has been little research from its mechanism to control. However, antioxidant studies on betel nut showed that there are higher phenolic components in betel nut kernel (And & Lee, ; Han, Zhang, & Li, ; Zhang, Huang, & Chen, ), and this finding also implies the possibility of enzymatic browning in the betel nut kernel. However, from the perspective internal browning of pears and pineapples, combined with the presence of phenolic substances in betel nut kernel, we speculate that the mechanism should be the same as the result of enzymatic browning to produce melanin.…”

Section: Introductionmentioning

confidence: 99%

Study on the browning mechanism of betel nut (Betel catechu L.) kernel

Guo

Yingjie

Zhang

et al. 2020

Food Science & Nutrition

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Taking betel nut (Betel catechu L.) kernel as raw materials, to analyze the browning mechanism of betel nut kernel. First, we extract and separate the phenolic substances and polyphenol oxidase (PPO) from the betel nut kernel and then find out how O 2 penetrates into the kernel, study the above 3 key factors of enzymatic browning so as to prove the possibility of enzymatic browning, and further study the browning products to clarify the mechanism of browning of betel nut kernel during storage process.The results showed that 11 kinds of phenolic compounds were isolated and identified from the betel nut kernel by liquid chromatography-mass spectrometry, among which chlorogenic acid was the highest, followed by dopamine and L-epicatechin, and other contents were relatively low. Meanwhile, PPO was also separated from the betel nut kernel by DEAE-Sepharose Fast Flow and Phenyl-Sepharose 6 Fast Flow column chromatography. On this basis, scanning electron microscopy showed that the damage of the betel nut tissue was aggravated with the prolonged storage time, the wax was gradually decomposed, and the stratum corneum of the peel is destroyed in a honeycomb-shaped; the lignification of the flesh was aggravated, and the interstitial space was increased; and the crack of the kernel membrane was also enlarged. These changes of structure contribute to increase gas exchange within and outside the organization, including the entry of O 2 . Finally, the oxidation products generated from simulated reaction of chlorogenic acid, dopamine, and epicatechin with purified PPO under aerobic conditions in vitro were compared with the products extracted from naturally brown betel nut, and the same absorption spectra were found. Therefore, it indicates that the browning of betel nut kernel is an enzymatic browning caused by the reaction of phenolic substrates were oxidized by PPO. K E Y W O R D S betel nut kernel, enzymatic browning, O 2 , phenolic compounds, PPO 1 | INTRODUC TI ON Betel nut (Betel catechu L.) is the fruit of the Betel catechu tree. Approximately 700 million individuals regularly chew betel nut worldwide, which is one of the world's three largest oral addicting food (betel nut, chewing gum, cigarette), the fruit contains a variety of beneficial substances and nutrients required by the human body and has various functions such as refreshing and relieving pain and helping | 1819 GUO et al.

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Section: Introductionmentioning

confidence: 99%

Study on the browning mechanism of betel nut (Betel catechu L.) kernel

Guo

Yingjie

Zhang

et al. 2020

Food Science & Nutrition

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“…The authors demonstrated that optimal extraction of polyphenol was achieved when the extraction solvents were acidified with 1% HCl. In a quadratic general rotary unitized design for extraction of polyphenols from areca seed, Zhang, Huang, Chen, Han, and Zhang () reported the optimum conditions to be 70% ethanol, with a liquid to solid ratio of 11:1 ( v / w ), a temperature of 70°C for 120 min, which gave up to 16.37% yield of polyphenols.…”

Section: Methods For Optimizing Polyphenols Extraction From Plant Matmentioning

confidence: 99%

A brief review on emerging trends in global polyphenol research

2018

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This article is focused on the global trend in research with special emphasis on the economic importance of polyphenols. We examined some of the media used for the formulation of polyphenol-enriched products. The levels of polyphenol extract production, international research funding, and number of published research work were determined from various databases and publicly available reports. The quantity of industrially extracted polyphenols was estimated to be 16,380 tons in 2015 and this is anticipated to reach a total of 33,880 tons by the end of 2024 with an estimated monetary value of USD 1.33 billion. Industrial utilization of polyphenol is dominated by the functional beverages sector (44%), followed by functional foods (33%) primarily due to high demands for polyphenol-rich consumables. Within a 10-year period, the number of polyphenol-related publications doubled from 2006 (1,574) to 2012 (3,330) and almost tripled in 2015 (4,213). Practical applicationsPolyphenols remain one of the most researched bioactive food compounds because of their wide distribution in nature and also due to their versatility as agents that can improve human health and enhance the shelf-life of foods. This report combines available scientific knowledge on the various factors that dictate polyphenol synthesis in plants, extraction methods, and utilization. The report also provides information on global polyphenol research and project funding history, which could serve as a critical reference for researchers all over the world. K E Y W O R D S functional foods, health benefits, polyphenols, research funding, solvent extraction, vegetables

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“…This assay used various concentration of areca nut extract (1, 2, 5, 10, and 20 µg/mL). In this assay, dry areca nut extract 0.3 mg was mixed with 2.7 ml 70% ethanol solution containing 40 μg/mL DPPH radical (Sigma chemical company, St. Louis, MO, USA) [21]. This mixed solution is whisked and left for 60 minutes in dark room so that stable absorbance value could be achieved.…”

Section: 2-diphenyl-1-picrylhydrazyl (Dpph) Radical Scavenging Actimentioning

confidence: 99%

Potential Antioxidant and Cytotoxic Activities of Areca Nut (Areca Catechu Linn.) Extract in Human Oral Squamous Cell Carcinoma and Keratinocyte Cells

Sari

Subita

Auerkari

2017

Asian J Pharm Clin Res

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Objectives: Areca (betel, Areca catechu) nuts have been reported to show high contents of phenolic and flavonoid compounds with associated antioxidant activity. This study was undertaken to assess the anticancer potential of areca nut extract on human squamous carcinoma (HSC)-3, HSC-2, and human keratinocyte (HaCat) cancer cell lines, and to elucidate the mechanism of its action. Methods:In this study, the areca nut extract was prepared in 96% ethanol and analyzed for the total phenolic and flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and 5-(3-carboxymethoxyphenyl)-2-(4,5-dimenthylthiazoly)-3-(4-sulfophenyl)tetrazolium inner salt assay. Results:The indicated total phenolic content of the areca nut extract was 80.3 mg tannic acid equivalent/g and total flavonoid content 238.5 mg catechin equivalent/g. The extract showed good scavenging activity against DPPH radical (efficient concentration 15.95±0.84 μg/ml). The extract showed higher toxicity on HSC-3 than HSC-2 cells, IC 50 was 164.06 μg/ml in HSC-3 versus 629.50 μg/ml in HSC-2. The extract had no cytotoxic effect on HaCat cells. Conclusions:The antioxidant activity of the areca nut extract might be associated with the presence of high content of phenolic and flavonoid compounds. The extract showed selective cytotoxicity against HSC-3 and HSC-2 cells but not on HaCat cells. Instead, the extract induced high rate of proliferation in HaCat cells.

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Optimization of Extraction Conditions of Areca Seed Polyphenols and Evaluation of Their Antioxidant Activities

Cited by 36 publications

References 25 publications

Study on the browning mechanism of betel nut (Betel catechu L.) kernel

Study on the browning mechanism of betel nut (Betel catechu L.) kernel

A brief review on emerging trends in global polyphenol research

Potential Antioxidant and Cytotoxic Activities of Areca Nut (Areca Catechu Linn.) Extract in Human Oral Squamous Cell Carcinoma and Keratinocyte Cells

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