Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn. (1st December 2020)

• Record Type: Journal Article
• Authors: Li, Meiying; Chen, Ximiao; Deng, Jie; Ouyang, Dongmei; Wang, Da; Liang, Yuxuan; Chen, Yongchun; Sun, Yuanming
• Is Part Of: Food chemistry. Volume 332(2020)
• Publication Date: 2020-12-01
• Subjects: ABTS 2, 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- ISBPCs insoluble-bound phenolic compounds -- IC50 inhibition concentration at 50% -- ORAC oxygen radical absorbance capacity -- SPCs soluble phenolic compounds -- TPC total phenolic content -- TFC total flavonoid content -- UPLC-Q-TOF-MS ultra-performance liquid chromatography quadrupole-time of flight mass spectrometry; Hawthorn -- Phenolics -- Antioxidant activities -- Thermal processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127429
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Free and bound phenolics were identified by UPLC-Q-TOF-MS in hawthorn. Thermal processing results in different changes of free and bound phenolics. Thermal processing significantly affected antioxidant activities of hawthorn. The phenolic with the greatest contribution to antioxidant activity were determined. Abstract: Thermal processing is a traditional method for processing hawthorn into food or medicine. In this study, the compositions of free and bound phenolic compounds in raw hawthorn were analyzed by ultra-performance liquid chromatography quadrupole-time of flight mass spectrometry, and the effect of thermal processing on phenolics and antioxidant activity was determined. Among the phenolics identified in unheated hawthorn, 26 were soluble, while only 10 were insoluble-bound. Thermal processing caused a significant reduction in total soluble phenolics content, but an increase in total insoluble-bound phenolics ( p < 0.05). Procyanidin B2 and epicatechin showed the largest decreases in content, and were not detected in well-cooked hawthorn. The antioxidant activity also clearly decreased, with the chlorogenic acid, procyanidin B2, hyperoside, and isoquercetin contents correlating significantly ( p < 0.05) with antioxidant activity. In general, the effect of thermal processes on phenolics and antioxidant activity was dependent on the types of phenolics and processing conditions.