Insights from dual-platform metabolomics on durian flowers: An alternative source of procyanidins from agricultural waste with bioactivities.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102719

Supakorn Potijun, Nattaya Pattarapipatkul, Pitchakorn Boonma, Putthamas Pewlong, Intira Pathtubtim, Thanchanok Muangman, Bunyarit Meksiriporn, Hubert Schaller, Supaart Sirikantaramas

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引用次数: 0

Abstract

Procyanidins, which are polyphenol compounds in grape seeds, apples, and berries, are known for their anti-inflammatory and antioxidant properties. In this study, we investigated durian flowers, an agricultural waste, as a novel procyanidin source. Durian trees bloom prolifically, but not all flowers develop into mature fruits, representing underutilized resources. Dual-platform metabolomic analysis using ultra-high-performance liquid chromatography with electrospray ionization quadrupole time-of-flight mass spectrometry and gas chromatography-mass spectrometry annotates polyphenols such as (-)-epicatechin, procyanidins B1, B2, and C1. The 80 % (v/v) ethanol extraction yielded a crude extract with a total procyanidin content of 7.68 mg/g. Bioactivity assays revealed that the procyanidin-rich crude extract reduced oxidative stress and exhibited anti-inflammatory effects against UVA in human keratinocytes (HaCaT). This study is the first to propose durian flowers as a sustainable and cost-effective procyanidin source with potential application in the nutraceutical and cosmeceutical industries, contributing significantly to the repurposing of agricultural waste through green technology.

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双平台代谢组学对榴莲花的研究：从具有生物活性的农业废弃物中提取原花青素的替代来源。

原花青素是葡萄籽、苹果和浆果中的多酚化合物，以其抗炎和抗氧化特性而闻名。本研究利用农业废弃物榴莲花作为原花青素的新来源进行研究。榴莲树开花繁茂，但并非所有的花都能长成成熟的果实，这代表着资源未被充分利用。双平台代谢组学分析使用超高效液相色谱、电喷雾电离四极杆飞行时间质谱和气相色谱-质谱对多酚进行注释，如(-)-表儿茶素、原花青素B1、B2和C1。经80% （v/v）乙醇提取，粗提物原花青素总含量为7.68 mg/g。生物活性分析表明，富含原花青素的粗提物可降低人角质形成细胞（HaCaT）的氧化应激，并具有抗UVA的作用。该研究首次提出榴莲花是一种可持续的、具有成本效益的原花青素来源，在营养保健和药妆行业具有潜在的应用前景，为通过绿色技术重新利用农业废弃物做出了重大贡献。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.