Hyaluronidase, acetylcholinesterase inhibiting potential, antioxidant activity, and LC-ESI-MS/MS analysis of polyphenolics of rose (Rosa rugosa Thunb.) teas and tinctures. (18th December 2017)

• Record Type: Journal Article
• Authors: Olech, Marta; Nowak, Renata; Załuski, Daniel; Kapusta, Ireneusz; Amarowicz, Ryszard; Oleszek, Wieslaw
• Is Part Of: International journal of food properties. Volume 20(2017)Supplement 1
• Page Start: S16
• Page End: S25
• Publication Date: 2017-12-18
• Subjects: ABTS -- Acetylcholinesterase inhibitor -- FRAP -- Hyaluronidase inhibitor -- Japanese rose -- Phenolics; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1287722
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Teas and tinctures prepared from five rose organs were analysed for their antioxidant, anti-hyaluronidase, and acetylcholinesterase inhibiting activity. Moreover, analysis of phenolic acids and flavonoids was carried out by the use of liquid chromatography electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS). As a result, the presence of 10 phenolic acids and 10 flavonoid glycosides was shown. Significant antioxidant potential (0.26 to 4.25 mmol Trolox/g) and reducing power (1092.04 to 9258.70 mmol Fe 2+ /g) was revealed. Moreover, high anti-hyaluronidase activity demonstrated especially by tinctures and differentiated acetylcholinesterase inhibiting effects were observed. The investigated extracts may be considered as potential sources of phenolics and health-promoting ingredients in everyday diet.