TY - JOUR
T1 - Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn
AU - Zhou, Hai Chao
AU - Lin, Yi Ming
AU - Li, Yuan Yue
AU - Li, Min
AU - Wei, Shu Dong
AU - Chai, Wei Ming
AU - Tam, Nora Fung yee
N1 - Funding Information:
This work was supported by the National Natural Science Foundation of China ( 31070522 ), and the Program for New Century Excellent Talents in University ( NCET-07-0725 ).
PY - 2011/3
Y1 - 2011/3
N2 - Fruit stones and pericarps of Litchi chinensis, waste products of the food, were studied as a source of polymeric proanthocyanidins. The structures of the polymeric proanthocyanidins isolated from Litchi chinensis were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) coupled with high performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS) analysis. The spectra obtained through MALDI-TOF MS analysis revealed that the dominant A-type procyanidin polymers occurred in each polymer length with one or more A-type linkages. The polymeric proanthocyanidins of litchi fruit stones exhibited longer polymer length than those of fruit pericarps, with polymerization degrees up to 20 and 11 for fruit stones and pericarps, respectively. After depolymerization with toluene-α-thiol, HPLC-ESI-MS analysis showed that epicatechin and A-type dimer were the major constituent units, and the mean polymerization degrees were 15.4 and 5.8 for polymeric proanthocyanidins of fruit stones and pericarps, respectively. The antioxidant properties investigated using DPPH, ABTS and FRAP methods showed that the higher polymerization degree of polymeric proanthocyanidins from litchi fruit stones exhibited higher antioxidant activities than those from litchi pericarps.
AB - Fruit stones and pericarps of Litchi chinensis, waste products of the food, were studied as a source of polymeric proanthocyanidins. The structures of the polymeric proanthocyanidins isolated from Litchi chinensis were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) coupled with high performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS) analysis. The spectra obtained through MALDI-TOF MS analysis revealed that the dominant A-type procyanidin polymers occurred in each polymer length with one or more A-type linkages. The polymeric proanthocyanidins of litchi fruit stones exhibited longer polymer length than those of fruit pericarps, with polymerization degrees up to 20 and 11 for fruit stones and pericarps, respectively. After depolymerization with toluene-α-thiol, HPLC-ESI-MS analysis showed that epicatechin and A-type dimer were the major constituent units, and the mean polymerization degrees were 15.4 and 5.8 for polymeric proanthocyanidins of fruit stones and pericarps, respectively. The antioxidant properties investigated using DPPH, ABTS and FRAP methods showed that the higher polymerization degree of polymeric proanthocyanidins from litchi fruit stones exhibited higher antioxidant activities than those from litchi pericarps.
KW - Antioxidant property
KW - Condensed tannins
KW - HPLC-ESI-MS
KW - Litchi chinensis
KW - MALDI-TOF MS
KW - Polymerization degree
UR - http://www.scopus.com/inward/record.url?scp=79952313373&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2010.12.016
DO - 10.1016/j.foodres.2010.12.016
M3 - Article
AN - SCOPUS:79952313373
SN - 0963-9969
VL - 44
SP - 613
EP - 620
JO - Food Research International
JF - Food Research International
IS - 2
ER -