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Interaction mechanism of carotenoids and polyphenols in mango peels

文献类型： 外文期刊

作者： Hu, Yu-Qing 1 ; Hu, Teng-Gen 1 ; Xu, Yu-Juan 1 ; Wu, Ji-Jun 1 ; Song, Xian-Liang 2 ; Yu, Yuan-Shan 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou, Peoples R China

2.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

3.Guangdong Lab Lingnan Modern Agr, Guangzhou 510642, Peoples R China

4.Heyuan Branch, Guangdong Lab Lingnan Modern Agr, Heyuan 517001, Peoples R China

关键词： Carotenoid; Electrostatic adsorption; Hydrogen bonding; Interaction; Mango peel; Polyphenol; van der Waals forces

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： In this study, carotenoids and polyphenols were demonstrated to be the major active substances in the crude pigment extracts (CPE) of mango peels, accounting for 0.26 mg/g and 0.15 mg/g, respectively. The interactions between carotenoids and polyphenols in CPE was observed, as evidenced by that polyphenols significantly improved the antioxidant activity and storage stability of carotenoids in the CPE. Meanwhile, scanning electron microscopy showed that polyphenols are tightly bound to carotenoids. To further elucidate the interaction mechanism, the monomers of carotenoids and polyphenols were identified by HPLC and LC-MS analysis. Lutein (203.85 & mu;g/g), 8 -carotene (41.40 & mu;g/g), zeaxanthin (4.20 & mu;g/g) and a-carotene (1.50 & mu;g/g) were authenticated as the primary monomers of carotenoids. Polyphenols were mainly consisted of gallic acid (95.10 & mu;g/g), quercetin-3-8-glucoside (29.10 & mu;g/g), catechin (11.85 & mu;g/g) and quercetin (11.55 & mu;g/g). The interaction indexes between carotenoid and polyphenol monomer of CPE were calculated. The result indicated that lutein and gallic acid showed the greatest synergistic effect on the scavenging of DPPH and ABTS radical, suggesting the interaction between carotenoids and polyphenols in CPE was mainly caused by lutein and gallic acid. Molecular dynamics simulations and thermodynamic parameters analysis demonstrated that hydrogen bonding, electrostatic interactions, and van der Waals forces played dominant roles in the interaction between lutein and gallic acid, which was confirmed by Raman and X-ray diffraction. These results provided a new perspective on the interaction mechanism between carotenoids and polyphenols, which offered a novel strategy for the enhancement of the activities and stability of bioactive substances.

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