Uncovering phenolic profiles of different forms in safflower seeds and their antioxidant capacity, and biological activity

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-07 DOI:10.1111/1750-3841.70025

Yun-Long Chang, Nai-Chang Hou, Jia-Lin Fei, Zhi Qin, Yu-Long Niu, Zi-Fan Zhang, Rui Wang, Zhao Qin, Hua-Min Liu

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引用次数: 0

Abstract

In this study, free, soluble bound (glycosylated, esterified), and insoluble-bound phenolic compounds from safflower seeds were identified and quantified by UPLC-MS/MS. The four phenolic fractions were assessed for their antioxidant capacity and inhibition of α-amylase and tyrosinase. In four phenolic fractions, 55 phenolic compounds, mainly flavonoids (19) and phenolic acids (16), were identified. Caffeoylserotonin was found in safflower seeds for the first time. Determination of total phenolic content showed that phenolic compounds in safflower seeds mainly existed in free form (370.16 mg GAE/100 g). The free fraction had the highest antioxidant capacity. Glycosylated fraction had the highest capacity to inhibit α-amylase and tyrosinase. The content of phenolic compounds exhibited a significant (p < 0.05) positive correlation with antioxidant capacity. The results of this study have improved the current knowledge of the chemical characteristics of phenolic compounds in safflower seeds and may promote the utilization of safflower seeds as a functional food.

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本研究采用 UPLC-MS/MS 对红花籽中的游离、可溶性结合（糖基化、酯化）和不溶性结合酚类化合物进行了鉴定和定量。对四种酚类馏分的抗氧化能力以及对 α-淀粉酶和酪氨酸酶的抑制作用进行了评估。在四个酚类馏分中，共鉴定出 55 种酚类化合物，主要是黄酮类化合物（19 种）和酚酸类化合物（16 种）。首次在红花籽中发现了咖啡酰橙皮苷。总酚含量测定显示，红花籽中的酚类化合物主要以游离形式存在（370.16 毫克 GAE/100 克）。游离部分的抗氧化能力最高。糖基化部分抑制α-淀粉酶和酪氨酸酶的能力最强。酚类化合物的含量与抗氧化能力呈显著的正相关（p < 0.05）。该研究结果提高了人们对红花籽中酚类化合物化学特性的认识，可促进红花籽作为功能性食品的利用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.