PMID- 34877544
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20211211
IS  - 2665-9271 (Electronic)
IS  - 2665-9271 (Linking)
VI  - 4
DP  - 2021
TI  - Composition analysis and antioxidant activity evaluation of a high purity 
      oligomeric procyanidin prepared from sea buckthorn by a green method.
PG  - 840-851
LID - 10.1016/j.crfs.2021.11.008 [doi]
AB  - Procyanidin is an important polyphenol for its health-promoting properties, 
      however, the study of procyanidin in sea buckthorn was limited. In this paper, 
      sea buckthorn procyanidin (SBP) was obtained through a green isolation and 
      enrichment technique with an extraction rate and purity of 9.1% and 91.5%. The 
      structure of SBP was analyzed using Ultraviolet-visible spectroscopy (UV-vis), 
      Fourier-transform infrared spectroscopy (FT-IR), and liquid chromatography-mass 
      spectrometry (LC-MS/MS). The results show that SBP is an oligomeric procyanidin, 
      mainly composed of (-)-epicatechin gallate, procyanidin B, 
      (+)-gallocatechin-(+)-catechin, and (+)-gallocatechin dimer. SBP showed superior 
      scavenging capacity on free radicals. Furthermore, the cleaning rate of the ABTS 
      radical was 4.8 times higher than vitamin C at the same concentration. Moreover, 
      SBP combined with vitamin C presented potent synergistic antioxidants with 
      combined index values below 0.3 with concentration rates from 5:5 to 2:8. SBP 
      also provided significant protection against oxidative stress caused by hydrogen 
      peroxide (H(2)O(2)) on RAW264.7 cells. These findings prove the potential of SBP 
      as a natural antioxidant in food additives and support the in-depth development 
      of sea buckthorn resources.
CI  - (c) 2021 The Authors.
FAU - Zhu, Yulian
AU  - Zhu Y
AD  - College of Food Science and Engineering, Northwest A & F University, Yangling, 
      712100, China.
AD  - Beijing Engineering and Technology Research Center of Food Additives, Beijing 
      Technology and Business University, Beijing, 100048, China.
FAU - Yuen, Michael
AU  - Yuen M
AD  - Puredia Limited, No.12, Jing'er Road (North), Biological Technology Park, 
      Chengbei District, Xining, Qinghai, China.
FAU - Li, Wenxia
AU  - Li W
AD  - Puredia Limited, No.12, Jing'er Road (North), Biological Technology Park, 
      Chengbei District, Xining, Qinghai, China.
FAU - Yuen, Hywel
AU  - Yuen H
AD  - Puredia Limited, No.12, Jing'er Road (North), Biological Technology Park, 
      Chengbei District, Xining, Qinghai, China.
FAU - Wang, Min
AU  - Wang M
AD  - College of Food Science and Engineering, Northwest A & F University, Yangling, 
      712100, China.
FAU - Smith, Deandrae
AU  - Smith D
AD  - Department of Food Science and Technology, University of Nebraska, Lincoln 
      Nebraska, USA, 68504.
FAU - Peng, Qiang
AU  - Peng Q
AD  - College of Food Science and Engineering, Northwest A & F University, Yangling, 
      712100, China.
LA  - eng
PT  - Journal Article
DEP - 20211125
PL  - Netherlands
TA  - Curr Res Food Sci
JT  - Current research in food science
JID - 101771059
PMC - PMC8633577
OTO - NOTNLM
OT  - Antioxidative stress activity
OT  - Green preparation method
OT  - Oligomeric procyanidin
OT  - Sea buckthorn
OT  - Synergistic antioxidant
COIS- The authors declare that they have no known competing financial interests or 
      personal relationships that could have appeared to influence the work reported in 
      this paper.
EDAT- 2021/12/09 06:00
MHDA- 2021/12/09 06:01
PMCR- 2021/11/25
CRDT- 2021/12/08 06:36
PHST- 2021/09/10 00:00 [received]
PHST- 2021/11/12 00:00 [revised]
PHST- 2021/11/16 00:00 [accepted]
PHST- 2021/12/08 06:36 [entrez]
PHST- 2021/12/09 06:00 [pubmed]
PHST- 2021/12/09 06:01 [medline]
PHST- 2021/11/25 00:00 [pmc-release]
AID - S2665-9271(21)00097-6 [pii]
AID - 10.1016/j.crfs.2021.11.008 [doi]
PST - epublish
SO  - Curr Res Food Sci. 2021 Nov 25;4:840-851. doi: 10.1016/j.crfs.2021.11.008. 
      eCollection 2021.