Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii)

文献类型： 外文期刊

第一作者： Yang, Qiong-Qiong

作者： Yang, Qiong-Qiong;Zhang, Dan;Farha, Arakkaveettil Kabeer;Zhang, Jia-Rong;Lu, Wei-Ying;Corke, Harold;Gan, Ren-You;Yang, Xiao;Gan, Ren-You;Li, Hua-Bin;Kong, Kin-Weng;Chan, Chak-Lun

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关键词： Rosa roxburghii; Phenolic compounds; Essential oils; Anticancer activity; Food-borne multi-drug resistant bacteria

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）

ISSN： 0926-6690

年卷期： 2020 年 143 卷

页码：

收录情况： SCI

摘要： In this study, the phytochemical and essential oil profiles, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii) were analyzed. Cili fruit was found to have higher antioxidant activities, ascorbic acid content (122 mg LAA/g DW), total phenolics (173 mg GAE/g DW), and total flavonoids (34.5 mg CE/g DW) than 11 selected common fruits and vegetables. Thirty phytochemical compounds were tentatively identified in the aqueous-ethanolic extract of Cili fruit using UPLC-QTOF-MS. Linoleic acid and 2, 2'-methylenebis (6-tert-butyl-4-methylphenol) were tentatively identified as the predominant essential oil components using GC-MS. The aqueous-ethanolic extract of Cili fruit was further tested for its in vitro bioactivities, and found it exhibited antibacterial activity against four multi-drug resistant strains of Staphylococcus aureus, and showed in vitro antiproliferative effects against three cancer cells. Overall, the Cili fruit with diverse bloactive compounds and bioactivities can be applied in the food, nutraceutical, and cosmetic industries for the development of functional products.

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