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Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages

文献类型： 外文期刊

作者： Zheng, Zhipeng 1 ; Wu, Li 1 ; Deng, Wei 1 ; Yi, Kexin 1 ; Li, Yibin 1 ;

作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou 350003, Peoples R China

2.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou 350003, Peoples R China

4.Fujian Prov Key Lab Agr Prod Food Proc Technol, Fuzhou 350003, Peoples R China

关键词： Furong plum; polyphenols; antioxidant; xanthine oxidase; inhibition kinetics

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 23 期

页码：

收录情况： SCI

摘要： An experiment was conducted on the polyphenol content, flavonoid content, anthocyanin content, and antioxidant capacity of Furong plum (Prunus salicina Lindl. cv. "furong") at different maturity stages to determine the most suitable maturity stage. The inhibition of plum polyphenols on xanthine oxidase (XOD) was measured, and its kinetics were studied to reveal the inhibitory mechanism. The experimental results showed that the polyphenol, flavonoid and anthocyanin contents of plums at the ripe stage were the highest, reaching 320.46 mg GAE/100 g FW, 204.21 mg/100 g FW, and 66.24 mg/100 g FW, respectively, in comparison those of the plums at the immature and mid-ripe stages. The antioxidant capacity of the ripe plums was stronger than it was during the other stages of the plums growth. Among them, the total polyphenols of the ripe plums exhibited the strongest antioxidant capacity (IC50 values against DPPH and hydroxyl radicals were 28.19 +/- 0.67 mu g/mL and 198.16 +/- 7.55 mu g/mL, respectively), which was between the antioxidant capacity of the free polyphenols and bound polyphenols. The major phenolic monomer compounds of plum polyphenols were flavan-3-ols (epicatechin, catechin, proanthocyanidin, and procyanidin B2), flavonols (myricetin), and phenolic acids (chlorogenic acid, ferulic acid, and protocatechuic acid). Additionally, plum polyphenols exhibited a strong inhibitory effect on XOD, with an IC50 value of 77.64 mu g/mL. The inhibition kinetics showed that plum polyphenols are mixed-type inhibitors that inhibit XOD activity and that the inhibition process is reversible. The calculated values of Ki and alpha were 16.53 mmol/L and 0.26, respectively.

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