Composition analysis and antioxidant activity evaluation of a high purity oligomeric procyanidin prepared from sea buckthorn by a green method

Authors

• Yulian Zhu, Northwest A & F University; Beijing Technology and Business UniversityFollow
• Michael Yuen, Biological Technology Park, Chengbei District, XiningFollow
• Wenxia Li, Biological Technology Park, Chengbei District, XiningFollow
• Hywel Yuen, Biological Technology Park, Chengbei District, XiningFollow
• Min Wang, Northwest A & F UniversityFollow
• Deandrae Smith, University of Nebraska - LincolnFollow
• Qiang Peng, Northwest A & F UniversityFollow

Document Type

Article

Date of this Version

2021

Citation

https://doi.org/10.1016/j.crfs.2021.11.008

Current Research in Food Science 4 (2021) 840–851

Comments

Available online 25 November 2021 2665-9271/© 2021 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Abstract

Procyanidin is an important polyphenol for its health-promoting properties, however, the study of procyanidin in sea buckthorn was limited. In this paper, sea buckthorn procyanidin (SBP) was obtained through a green isolation and enrichment technique with an extraction rate and purity of 9.1% and 91.5%. The structure of SBP was analyzed using Ultraviolet–visible spectroscopy (UV–vis), Fourier-transform infrared spectroscopy (FT-IR), and liquid chromatography-mass spectrometry (LC-MS/MS). The results show that SBP is an oligomeric procyanidin, mainly composed of (􀀀 )-epicatechin gallate, procyanidin B, (+)-gallocatechin-(+)-catechin, and (+)-gallocatechin dimer. SBP showed superior scavenging capacity on free radicals. Furthermore, the cleaning rate of the ABTS radical was 4.8 times higher than vitamin C at the same concentration. Moreover, SBP combined with vitamin C presented potent synergistic antioxidants with combined index values below 0.3 with concentration rates from 5:5 to 2:8. SBP also provided significant protection against oxidative stress caused by hydrogen peroxide (H2O2) on RAW264.7 cells. These findings prove the potential of SBP as a natural antioxidant in food additives and support the in-depth development of sea buckthorn resources.