Targeted identification of antioxidant compounds from Sparassis latifolia extracts and their antioxidant activities

文献类型： 外文期刊

第一作者： Zhang, Zuofa

作者： Zhang, Zuofa;Cai, Weiming;Song, Tingting;Fan, Leifa;Lv, Guoying

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

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收录情况： SCI

摘要： Maceration extraction (ME) and ultrasound-assisted extraction (UAE) were conducted using different solvents to extract all phenols from Sparassis latifolia. UAE using 50% methanol was the best extraction procedure and provided the highest total phenolic content (TPC). Ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry was used to identify the main antioxidant compounds in the methanolic extract of S. latifolia (CES) by comparing the peaks before and after reaction with 1, 1-diphenyl-1-picrylhydrazyl (DPPH), and five phenolic compounds were obtained. The antioxidant potential of the CES and its fractions was assessed using five assays (DPPH, ABTS, superoxide radical, hydroxide radical, and DNA damage). Among CES and its fractions, the ethyl acetate fraction had the highest TPC (79.88 +/- 1.20 mg GAE/g extract) and the highest antioxidant capacity. The five identified compounds are likely the main contributors to the antioxidant capacity. This finding opens the possibility of exploiting S. latifolia extracts as novel food and pharmaceutical ingredients. Novelty statement This work investigated the different extraction method and solvent to select the best extraction procedure for highest total phenolic content. UPLC-triple-TOF-MS/MS was used to identify the antioxidant compounds from Sparassis latifolia by comparing the peaks before and after reaction with DPPH, and five phenolic compounds were obtained. The five identified compounds are likely the main contributors to the antioxidant capacity, and this finding opens the possibility of exploiting S. latifolia extracts as novel food and pharmaceutical ingredients.

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