Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea. (30th May 2023)

• Record Type: Journal Article
• Authors: Wang, Yongpeng; Wang, Zhengxuan; Xue, Qingwang; Zhen, Li; Wang, Yudan; Cao, Jianxin; Liu, Yaping; Khan, Afsar; Zhao, Tianrui; Cheng, Guiguang
• Is Part Of: Food chemistry. Volume 409(2023)
• Publication Date: 2023-05-30
• Subjects: Ultra-high pressure -- Que Zui tea -- Antioxidant activity -- Cytoprotective effect -- UHPLC-ESI-HR-MS/MS; Quinic acid (PubChem CID: 6508) -- Arbutin (PubChem CID: 440936) -- 2, 4-Dihydroxybenzoic acid (PubChem CID: 1491) -- p-Hydroxy benzoic acid (PubChem CID: 135) -- Rosmarinate (PubChem CID: 639655) -- 6-O- Caffeoyl-d-glucopyranose (PubChem CID: 10427456) -- Chlorogenic acid (PubChem CID: 1794427) -- Caffeic acid (PubChem CID: 689043) -- p-Coumaroyl quinic acid (PubChem CID: 6441280) -- Methyl chlorogenic acid (PubChem CID: 6476139) -- p-Coumaric acid (PubChem CID: 637542) -- 6′-O-Caffeoylarbutin (PubChem CID: 15689808) -- 1, 4-Fihydroxy-2-naphthoic acid (PubChem CID: 671) -- Robustaside A (CAS Registry Number 148810–39-3) -- Kaempferol-3-O-β-d-glucoside (PubChem CID: 25203515) -- Azelaic acid (PubChem CID: 2266) -- Dunalianoside E (PubChem CID: 72737667) -- Sebacic acid (PubChem CID: 5192) -- Quercetin (PubChem CID: 5280343) -- Vanillin isobutyrate (PubChem CID: 539829); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135271
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Que Zui tea has abundant compounds of various structures. Que Zui tea exerts antioxidation via Nrf2 signal pathway. Que Zui tea protects HepG2 cells from the H2 O2 oxidative damage. Ultra-high pressure treatment enhances the bioavailability of Que Zui tea. Abstract: This study aims to explore whether ultra-high pressure (UHP) pre-treatment strengthened the bioaccessibility and bioactivities of the free (QF), esterified (QE) and insoluble-bound phenolics (QIB) from Que Zui tea (QT). The results revealed that the extraction yields, the total phenolic (TPC) and total flavonoid contents (TFC) of three phenolic fractions from QT were markedly increased after ultra-high pressure (UHP) processing ( p < 0.05). A total of 19 and 20 compounds were characterized and quantified in non- and UHP-treated QT, respectively, including the content of 6′- O -caffeoylarbutin (11775.68 and 13248.87 μg/g of dry extract) was highest in QF, the content of caffeic acid was highest in QE (2131.58 and 7362.99 μg/g of dry extract) and QIB (9151.89 and 10930.82 μg/g of dry extract). QF, QE and QIB from QT after UHP processing had better antioxidant, ROS scavenging, and anti-apoptosis effects. The possible mechanism of cytoprotective effect was related to Keap1-Nrf2 pathway.