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. 2021 Nov 25:4:840-851.
doi: 10.1016/j.crfs.2021.11.008. eCollection 2021.

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

Yulian Zhu  1   2 , Michael Yuen  3 , Wenxia Li  3 , Hywel Yuen  3 , Min Wang  1 , Deandrae Smith  4 , Qiang Peng  1
Affiliations

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

Yulian Zhu et al. Curr Res Food Sci. .

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.

Keywords: Antioxidative stress activity; Green preparation method; Oligomeric procyanidin; Sea buckthorn; Synergistic antioxidant.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
The flow chart of the preparation of Sea Buckthorn Procyanidin.
Fig. 2
Fig. 2
(A) The UV/vis spectrum; (B) The FT-IR spectrum of sea buckthorn procyanidin; (C) The total ion chromatogram of sea buckthorn procyanidin; (D) MS spectra of compounds eluted at 1.617 min; (E) MS spectra of compounds eluted at 3.1603 min; (F) MS spectra of compounds eluted at 9.0424 min; (G) The structure of compounds detected through MS.
Fig. 3
Fig. 3
Antioxidant of SBP in chemical methods: (A) DPPH radical scavenging capacity; (B) ABTS racial scavenging capacity; (C) O2•− scavenging ability; (D) •OH scavenging ability; (E) Total reducing power; (F) Total reducing power of the mixture. (*) p < 0.05, (**) p < 0.01, (***) p < 0.001.
Fig. 4
Fig. 4
(A) Cell viability of RAW264.7 cells in the cytotoxicity test of SBP; (B) Cell viability of RAW264.7 cells with different concentrations of H2O2; (C) The linear regression equation of RAW264.7 cells viability; (D). Cell morphology of each treatment.
Fig. 5
Fig. 5
(A) Cell viability of RAW264.7 cells with the protection of SBP; (B) SOD content of cells with different treatments; (C) GSH-Px content of cells with different treatments; (D) MDA content of cells with different treatments.
Fig. 6
Fig. 6
(A) Fluorescence images of cells with different treatments; (B) Intracellular ROS content of cells with different treatments.
See this image and copyright information in PMC

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