Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery

Lou, Xinman; Guo, Xinyu; Wang, Kunhua; Wu, Caiyun; Jin, Yu; Lin, Yawen; Xu, Huaide; Hanna, Milford A.; Yuan, Long

doi:10.1016/j.lwt.2020.110171

Cited by 21 publications

(10 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hawthorn is a common herbal remedy for indigestion, and its herbal tonics and extracts have been shown to improve gastrointestinal motility. The phenolic substances in hawthorn, especially phenolic acids, play an important role in the digestive system due to their stable structure [ 103 ].…”

Section: Health Benefitsmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Hawthorn

Zhang

Chai²,

Zhao

et al. 2022

Foods

View full text Add to dashboard Cite

Hawthorn (Crataegus) is a plant of the Rosaceae family and is widely grown throughout the world as one of the medicinal and edible plants, known as the “nutritious fruit” due to its richness in bioactive substances. Preparations derived from it are used in the formulation of dietary supplements, functional foods, and pharmaceutical products. Rich in amino acids, minerals, pectin, vitamin C, chlorogenic acid, epicatechol, and choline, hawthorn has a high therapeutic and health value. Many studies have shown that hawthorn has antioxidant, anti-inflammatory, anticancer, anti-cardiovascular disease, and digestive enhancing properties. This is related to its bioactive components such as polyphenols (chlorogenic acid, proanthocyanidin B2, epicatechin), flavonoids (proanthocyanidins, mucoxanthin, quercetin, rutin), and pentacyclic triterpenoids (ursolic acid, hawthornic acid, oleanolic acid), which are also its main chemical constituents. This paper briefly reviews the chemical composition, nutritional value, food applications, and the important biological and pharmacological activities of hawthorn. This will contribute to the development of functional foods or nutraceuticals from hawthorn.

show abstract

Section: Health Benefitsmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Hawthorn

Zhang

Chai²,

Zhao

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The ABTS•+ radical scavenging activity assay method developed by Lou was adopted with minor modifications [ 30 ]. Primarily, in order to produce abundant ABTS free radicals, the ABTS stock solution was prepared by mixing the same volume of refined ABTS solution (14 mM) with K 2 S 2 O 8 solution (4.9 mM) for 12 to 16 h at room temperature in the dark.…”

Section: Methodsmentioning

confidence: 99%

Optimization of Flavonoid Extraction from Xanthoceras sorbifolia Bunge Flowers, and the Antioxidant and Antibacterial Capacity of the Extract

Zhang

Wang

et al. 2021

Molecules

View full text Add to dashboard Cite

In the present work, the extraction process of total flavonoids (TFs) from X. sorbifolia flowers by ultrasound-assisted extraction was optimized under the response surface methodology (RSM) on the basis of single-factor experiments. The optimal extraction conditions were as follows: ethanol concentration of 80%, solid–liquid ratio of 1:37 (g/mL), temperature of 84 °C, and extraction time of 1 h. Under the optimized conditions, the extraction yield of the TFs was 3.956 ± 0.04%. The radical scavenging capacities of TFs against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) were much greater than that of rutin. The results of antibacterial experiments indicated that the TFs displayed strong inhibitory activities on E. coli, S. aureus and Bacillus subtilis. Therefore, X. sorbifolia flowers can be used as a novel source of natural flavonoids, and the TFs have potential applications as natural antioxidants or antibacterial agents in the food and pharmaceutical industries.

show abstract

“…The general trend of procyanidins digestion in the whole simulated intestinal fluids was rising at the beginning and then decreased. The reduction of procyanidins content may be caused by the sensitivity of procyanidins to the digestive juice (Lou et al, 2021;P. Zhou et al, 2018).…”

Section: In Vitro Releasementioning

confidence: 99%

Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages

Song

Jiang

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

Microencapsulated procyanidins by extruding starch (MPS) were used in meat and meat products as an antioxidant for their simple production process and high stability. This study investigated the controlled released properties of MPS and their effect on antioxidant capacity, physicochemical properties, and sensory qualities of chicken sausages during 4 • C storage within 28 days. Antioxidant capacity, particle size analysis, and simulated digestion in vitro demonstrated that microencapsulation by extruding starch delayed the procyanidins release. The reduced crystal structure of MPS was determined by the morphology observation (SEM) and the decrease of the typical diffraction peak at 2θ of 20.9 • (XRD). The MPS-added sausage had a higher (p < 0.05) ABTS and DPPH radical scavenging ratio (97.6% and 67.3%) and sulfhydryl contents (114.69 nmol/g protein) than other groups. Moreover, lower (p < 0.05) thiobarbituric acid reactive substances (TBARS) (0.67 mg MDA/kg sausage) and carbonyl values (3.24 nmol/mg protein) were detected in MPS-added sausages than others at the end of storage. The MPS addition increased redness (a* value) and decreased the lightness (L* value). The sensory analysis suggested that the sausage with the increased redness was favorable. These results denominated that MPS was an alternative antioxidant in chicken sausages.Practical Application: In this study, microencapsulated procyanidins were prepared by extrusion technology, and the effect on the quality of chicken sausages was investigated, which provides an alternative natural antioxidant for meat and meat products.

show abstract

Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery

Cited by 21 publications

References 32 publications

Food Applications and Potential Health Benefits of Hawthorn

Food Applications and Potential Health Benefits of Hawthorn

Optimization of Flavonoid Extraction from Xanthoceras sorbifolia Bunge Flowers, and the Antioxidant and Antibacterial Capacity of the Extract

Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages

Contact Info

Product

Resources

About