2. Academic Validation
  3. Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

  • Molecules. 2019 Feb 4;24(3):567. doi: 10.3390/molecules24030567.
Dae-Woon Kim 1,  Won-Jae Lee 2,  Yoseph Asmelash Gebru 3,  Han-Seok Choi 4,  Soo-Hwan Yeo 5,  Young-Jae Jeong 6,  Seung Kim 7,  Young-Hoi Kim 8,  Myung-Kon Kim 9
Affiliations

Affiliations

  • 1 Department of Food Science and Technology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea. [email protected].
  • 2 Department of Food Science and Technology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea. [email protected].
  • 3 Department of Food Science and Technology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea. [email protected].
  • 4 Fermented Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration (RDA), Wanju 55365, Jeonbuk, Korea. [email protected].
  • 5 Fermented Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration (RDA), Wanju 55365, Jeonbuk, Korea. [email protected].
  • 6 Agency for Korea National Food Cluster (AnFC), Iksan 54576, Jeonbuk, Korea. [email protected].
  • 7 Department of Food Science and Biotechnology, Gwangju University, Gwangju 61743, Korea. [email protected].
  • 8 Department of Food Science and Technology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea. [email protected].
  • 9 Department of Food Science and Technology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea. [email protected].
PMID: 30720740 DOI: 10.3390/molecules24030567
Abstract

Abstract: Maclura tricuspidata fruit contains various bioactive compounds and has traditionally been used in folk medicine and as valuable food material in Korea. The composition and contents of bioactive compounds in the fruit can be influenced by its maturity stages. In this study, total phenol, total flavonoid, individual polyphenolic compounds, total carotenoids and antioxidant activities at four maturity stages of the fruit were determined. Polyphenolic compounds were analyzed using high-pressure liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS) and HPLC. Among 18 polyphenolic compounds identified in this study, five parishin derivatives (gastrodin, parishin A, B, C, E) were positively identified for the first time in this plant. These compounds were also validated and quantified using authentic standards. Parishin A was the most abundant component, followed by chlorogenic acid, gastrodin, eriodictyol glucoside, parishin C, parishin E and parishin B. The contents of all the polyphenolic compounds were higher at the immature and premature stages than at fully mature and overmature stages, while total carotenoid was found to be higher in the mature and overmature stages. Overall antioxidant activities by three different assays (DPPH, ABTS, FRAP) decreased as maturation progressed. Antioxidant properties of the fruit extract are suggested to be attributed to the Polyphenols.

Keywords

HPLC-DAD; HPLC-QTOF-MS; Maclura tricuspidata fruit; antioxidant activity; maturity stages; parishin derivatives; polyphenolic compounds.

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