Chemical composition analysis, antioxidant activity, and target cell‐based screening of the potential active components in jujube and its fermented product. Issue 2 (23rd January 2022)

• Record Type: Journal Article
• Authors: Ren, Wei; Ma, Yue; Liu, Dan; Liang, Pan; Du, Junfeng; Yang, Sijin; Tang, Lina; Wu, Yongjiang
• Is Part Of: Journal of food science. Volume 87:Issue 2(2022)
• Page Start: 664
• Page End: 685
• Publication Date: 2022-01-23
• Subjects: active ingredient screening -- antioxidant activity -- component analysis -- jujube -- mass spectrometry; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16022
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: In this study, the chemical constituents of jujube and jujube fermentation broth were compared by chromatography tandem high‐resolution mass spectrometry for the first time. A total of 68 compounds were detected, and six of them were quantified. The results showed that rutin was hydrolyzed and converted into quercetin during the fermentation process. Further, the antioxidant experiments in vitro were carried out, and the IC50 value of the fermentation broth was lower than that of the jujube extract. Twenty‐three potential bioactive components from jujube samples were identified by a target cell‐based screening method, and triterpenic acid compounds exhibited high cell binding property. These results will help to understand the different biological activities of jujube and its fermented products and will benefit the discovery of new functional components.