Composition and antioxidant activity of flavonoids from two different species of Amomi Fructus extracted using natural deep eutectic solvents

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-20 DOI:10.1016/j.foodchem.2025.142984

Mei Su , Ruyi Jin , Jian Zhu , Jierong Pei , Yuefei Wang , Xin Chai , Miaomiao Jiang

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引用次数: 0

Abstract

Amomi Fructus, a mature fruit from a ginger family plant, has various species, resulting in inconsistent sourcing and quality. Most studies distinguish species by volatile compounds, yet research shows it also contains flavonoids with notable pharmacological effects. Solely focusing on volatile compounds could lead to considerable resource waste. This study aims to establish flavonoid markers in Amomi Fructus to distinguish its species, assess quality, and promote efficient resource use. Utilizing natural deep eutectic solvents (NADES) and response surface methodology (RSM), an optimal extraction system (choline chloride-ethylene glycol) yielded 41.38 mg RE/g total flavonoids. LC-MS analysis of 18 Amomi Fructus batches identified 26 flavonoids, quantified 19, and highlighted three key markers—epicatechin, procyanidin B2, and procyanidin B4—that effectively differentiate Amomum villosum Lour. (AMV) from Amomum villosum Lour. var. xanthioides T.L. Wu et Senjen (AMVX). Finally, flow cytometry confirmed these markers' antioxidant activity, effectively reducing H₂O₂-induced oxidative damage in GES-1 cells.

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天然深共晶溶剂提取的两种砂米果总黄酮组成及抗氧化活性研究

Amomi Fructus是一种来自姜科植物的成熟果实，品种繁多，导致采购和质量不一致。大多数研究通过挥发性化合物来区分物种，但研究表明它也含有具有显着药理作用的类黄酮。只关注挥发性化合物可能会导致相当大的资源浪费。本研究旨在建立沙米果中黄酮类化合物的标记物，以区分沙米果的种类、评价其品质，促进资源的有效利用。利用天然深共晶溶剂（NADES）和响应面法（RSM），得到了最佳提取体系（氯化胆碱-乙二醇），总黄酮提取率为41.38 mg RE/g。LC-MS分析了18批砂仁中26个黄酮类化合物，并对19个黄酮类化合物进行了定量分析，发现表儿茶素、原花青素B2和原花青素b4是鉴别砂仁的关键标记。（AMV）源自砂木（Amomum villosum Lour）。黄嘌呤类黄嘌呤类（AMVX）。最后，流式细胞术证实了这些标记物的抗氧化活性，有效地降低了GES-1细胞中h2o2诱导的氧化损伤。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.