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.