LC–ESI-MS/MS profile of phenolic and glucosinolate compounds in samh flour (Mesembryanthemum forsskalei Hochst. ex Boiss) and the inhibition of oxidative stress by these compounds in human plasma. (July 2016)

• Record Type: Journal Article
• Authors: Hamed, Arafa I.; Said, Ridha Ben; Kontek, Bogdan; Al-Ayed, Abdullah S.; Kowalczyk, Mariusz; Moldoch, Jaroslaw; Stochmal, Anna; Olas, Beata
• Is Part Of: Food research international. Volume 85(2016:Jul.)
• Page Start: 282
• Page End: 290
• Publication Date: 2016-07
• Subjects: Foodstuff -- Samh flour -- Glucosinolates -- Sinapic acid derivatives -- Flavonoids -- LC–MS -- Human plasma -- Thiol groups -- TBARS -- DFT; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.04.009
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Samh flour ( Mesembryanthemum forsskalei ) is a foodstuff with high protein content, which can be used as a replacement for wheat flour. It is often consumed by Bedouin tribes of northern Saudi Arabia. Very little is known about bioactive molecules present in samh flour, therefore we analyzed its extracts to evaluate the contents of secondary metabolites. A total of 43 secondary metabolites present in 60% MeOH extract of samh flour were tentatively identified using LC–ESI-MS/MS. These compounds represented five major categories: glucosinolates, sinapic acid and sinapoylglycosides, acylated flavonoids, flavonoids, and amide derivatives. Their effect on oxidative damage of proteins and lipids was determined in vitro by assessing levels of protein thiol groups and concentrations of thiobarbituric acid reactive species (TBARS) in human plasma. Obtained results indicated that samh flour is a rich source of compounds with antioxidant activity. Graphical abstract: Highlights: Samh flour use as replacement for wheat flour and improves the cookies appearance. HPLC–ESI-MS/MS method for secondary metabolites assay in samh flour was validated. Glucosinolates, sinapoylglycosides and acylated flavonoids were analyzed. Effect of metabolites in samh flour on oxidative protein/lipid damages was studied. The parameters of protein thiol groups and TBARS levels in human plasma were studied.