Cargando…

Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity

Rhodomyrtus tomentosa fruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities of un-fully mature RTF (UM-RTF) and fully mat...

Descripción completa

Detalles Bibliográficos
Autores principales: Hu, Xiaoping, Chen, Yuting, Dai, Jincheng, Yao, Linling, Wang, Lu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9311718/
https://www.ncbi.nlm.nih.gov/pubmed/35883880
http://dx.doi.org/10.3390/antiox11071390
_version_ 1784753661874798592
author Hu, Xiaoping
Chen, Yuting
Dai, Jincheng
Yao, Linling
Wang, Lu
author_facet Hu, Xiaoping
Chen, Yuting
Dai, Jincheng
Yao, Linling
Wang, Lu
author_sort Hu, Xiaoping
collection PubMed
description Rhodomyrtus tomentosa fruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities of un-fully mature RTF (UM-RTF) and fully mature RTF (FM-RTF) were evaluated for the first time. Results verified that high levels of energy, ascorbic acid, organic acids and total phenolics were observed in FM-RTF. Moreover, FM-RTF had significant higher total phenolic content (TPC), but significantly lower total flavonoid content (TFC) than UM-RTF. In addition, twenty phenolic compounds in RTF were identified by high performance liquid chromatography–electrospray ionization–quadrupole time-of-flight tandem mass spectrometry (HPLC-ESI-qTOF-MS/MS) method. Quantitative analysis results indicated that gallic acid, ellagic acid and astragalin were the predominant free phenolics, while gallic acid and syringetin-3-O-glucoside were dominant in bound phenolic fractions. In contrast, higher contents of phenolics were observed in FM-RTF. The results also confirmed that FM-RTF exhibited higher antioxidant activities and digestive enzymes inhibitory activities than UM-RTF. Strong inhibitory ability on α-glucosidase was found in RTF, while bound phenolics showed a stronger α-amylase inhibitory effect than free phenolics. Moreover, the interaction between the main phenolic compounds and α-glucosidase/α-amylase was preliminary explored by molecular docking analysis. The results provided valuable data about the chemical compositions and biological potential of R. tomentosa fruits in both maturation stages studied.
format Online
Article
Text
id pubmed-9311718
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-93117182022-07-26 Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity Hu, Xiaoping Chen, Yuting Dai, Jincheng Yao, Linling Wang, Lu Antioxidants (Basel) Article Rhodomyrtus tomentosa fruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities of un-fully mature RTF (UM-RTF) and fully mature RTF (FM-RTF) were evaluated for the first time. Results verified that high levels of energy, ascorbic acid, organic acids and total phenolics were observed in FM-RTF. Moreover, FM-RTF had significant higher total phenolic content (TPC), but significantly lower total flavonoid content (TFC) than UM-RTF. In addition, twenty phenolic compounds in RTF were identified by high performance liquid chromatography–electrospray ionization–quadrupole time-of-flight tandem mass spectrometry (HPLC-ESI-qTOF-MS/MS) method. Quantitative analysis results indicated that gallic acid, ellagic acid and astragalin were the predominant free phenolics, while gallic acid and syringetin-3-O-glucoside were dominant in bound phenolic fractions. In contrast, higher contents of phenolics were observed in FM-RTF. The results also confirmed that FM-RTF exhibited higher antioxidant activities and digestive enzymes inhibitory activities than UM-RTF. Strong inhibitory ability on α-glucosidase was found in RTF, while bound phenolics showed a stronger α-amylase inhibitory effect than free phenolics. Moreover, the interaction between the main phenolic compounds and α-glucosidase/α-amylase was preliminary explored by molecular docking analysis. The results provided valuable data about the chemical compositions and biological potential of R. tomentosa fruits in both maturation stages studied. MDPI 2022-07-18 /pmc/articles/PMC9311718/ /pubmed/35883880 http://dx.doi.org/10.3390/antiox11071390 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hu, Xiaoping
Chen, Yuting
Dai, Jincheng
Yao, Linling
Wang, Lu
Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity
title Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity
title_full Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity
title_fullStr Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity
title_full_unstemmed Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity
title_short Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity
title_sort rhodomyrtus tomentosa fruits in two ripening stages: chemical compositions, antioxidant capacity and digestive enzymes inhibitory activity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9311718/
https://www.ncbi.nlm.nih.gov/pubmed/35883880
http://dx.doi.org/10.3390/antiox11071390
work_keys_str_mv AT huxiaoping rhodomyrtustomentosafruitsintworipeningstageschemicalcompositionsantioxidantcapacityanddigestiveenzymesinhibitoryactivity
AT chenyuting rhodomyrtustomentosafruitsintworipeningstageschemicalcompositionsantioxidantcapacityanddigestiveenzymesinhibitoryactivity
AT daijincheng rhodomyrtustomentosafruitsintworipeningstageschemicalcompositionsantioxidantcapacityanddigestiveenzymesinhibitoryactivity
AT yaolinling rhodomyrtustomentosafruitsintworipeningstageschemicalcompositionsantioxidantcapacityanddigestiveenzymesinhibitoryactivity
AT wanglu rhodomyrtustomentosafruitsintworipeningstageschemicalcompositionsantioxidantcapacityanddigestiveenzymesinhibitoryactivity