期刊
FOOD CHEMISTRY
卷 343, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128444
关键词
Paeonia rockii fruit; LC-ESI-QqQ-MS; Phenolic compounds; Monoterpene glycosides; PCA; OPLS-DA; Antioxidant activity; Antibacterial activity
资金
- National Natural Science Foundation of China [31971690, 31972453]
This study identified and quantified 29 bioactive components in tree peony fruit, with specific chemical markers identified between seeds and pods. Significant correlations between antioxidant activities and total phenolic content and total flavonoid content were observed. The study suggests that tree peony fruit could be a potential source of bioactive compounds with various functional properties.
In last ten years, much attention focused on tree peony fruit (TPF) for edible oil production despite other potential utilization. The present study identified and quantified 29 bioactive components by liquid chromatography-electrospray ionization-triple quadrupole-mass spectrometry (LC-ESI-QqQ-MS) targeted approach during the development of TPF. Trans-resveratrol, benzoic acid, luteolin, and methyl gallate were selected as predominant chemical markers between seeds and pods through principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). Extremely high levels of paeoniflorin (1893 mg/100 g) and trans-resveratrol (1793 mg/100 g) were observed at stage 2 (S2) and S6 in seeds, respectively. Antioxidant activities determined by ABTS(+center dot), DPPH center dot, and FRAP assays showed significant correlations with total phenolic content (TPC) and total flavonoid content (TFC). The strongest antibacterial effects of pod and seed against Staphylococcus aureus and Proteus vulgaris occurred at initial stages and maturation stages. TPF could be a potential source of bioactive compounds with functional properties.
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