Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays. (4th May 2017) - Huang, Weisu
Abstract: BACKGROUND: Phenolic compounds could be sensitive to digestive conditions, thus a simulated in vitro digestion–dialysis process and cellular assays was used to determine phenolic compounds and antioxidant and antiproliferative potentials of 10 common edible flowers from China and their functional components. RESULTS: Gallic acid, ferulic acid, and rutin were widely present in these flowers, which demonstrated various antioxidant capacities (DPPH, ABTS, FRAP and CAA values) and antiproliferative potentials measured by the MTT method. Rosa rugosa, Paeonia suffruticosa and Osmanthus fragrans exhibited the best antioxidant and antiproliferative potentials against HepG2, A549 and SGC‐7901 cell lines, except that Osmanthus fragrans was not the best against SGC‐7901 cells. The in vitro digestion–dialysis process decreased the antioxidant potential by 33.95–90.72% and the antiproliferative potential by 13.22–87.15%. Following the in vitro digestion–dialysis process, phenolics were probably responsible for antioxidant ( R 2 = 0.794–0.924, P < 0.01) and antiproliferative ( R 2 = 0.408–0.623, P < 0.05) potential. Moreover, gallic acid may be responsible for the antioxidant potential of seven flowers rich in edible flowers. CONCLUSION: The antioxidant and antiproliferative potential of 10 edible flowers revealed a clear decrease after digestion and dialysis along with the reduction of phenolics. Nevertheless, they still had considerable antioxidant and antiproliferative potential, which merited further investigation in in vivo studies. © 2017 Society of Chemical Industry