TY - JOUR
T1 - Isolation and identification of antioxidant compounds in Vaccinium bracteatum Thunb. by UHPLC-Q-TOF LC/MS and their kidney damage protection
AU - Zhang, Jian
AU - Chu, Chun Jun
AU - Li, Xian Lun
AU - Yao, Shi
AU - Yan, Biao
AU - Ren, Hui Ling
AU - Xu, Nai Yu
AU - Liang, Zhitao
AU - Zhao, Zhongzhen
N1 - Funding Information:
This work was supported by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD) . We are grateful to Mr. Alan Ho from the School of Chinese Medicine, Hong Kong Baptist University for his technical support.
PY - 2014/11
Y1 - 2014/11
N2 - Vaccinium bracteatum Thunb. is commonly used to stain and cook the rice, which then becomes black, named Wu Fan in Chinese. However, there are limited modern data on its pharmacological effects and active components relating to its traditional use. In the present study, the 50% EtOH eluates (C-b) of V. bracteatum exhibited a strong antioxidant effect assessed by two antioxidant assays (DPPH, ORAC) in vitro and a protective effect on KBrO3-induced kidney damage. Seven compounds in the C-b were identified as isoorientin (1), orientin (2), vitexin (3), isovitexin (4), isoquercitrin (5), quercetin-3-O-α-L-rhamnoside (6), and chrysoeriol-7-O-β-D-glucopyranoside (7). These seven compounds accounted for 0.31 mg/mg of C-b by HPLC analysis, and C-b mainly contained flavonoid compounds by UHPLC-Q-TOF-MS analysis. Flavonoids, especially isoorientin and orientin, were found to be responsible for the antioxidant effect. The results demonstrate that flavonoids may contribute to the health benefits of V. bracteatum in Chinese traditional food.
AB - Vaccinium bracteatum Thunb. is commonly used to stain and cook the rice, which then becomes black, named Wu Fan in Chinese. However, there are limited modern data on its pharmacological effects and active components relating to its traditional use. In the present study, the 50% EtOH eluates (C-b) of V. bracteatum exhibited a strong antioxidant effect assessed by two antioxidant assays (DPPH, ORAC) in vitro and a protective effect on KBrO3-induced kidney damage. Seven compounds in the C-b were identified as isoorientin (1), orientin (2), vitexin (3), isovitexin (4), isoquercitrin (5), quercetin-3-O-α-L-rhamnoside (6), and chrysoeriol-7-O-β-D-glucopyranoside (7). These seven compounds accounted for 0.31 mg/mg of C-b by HPLC analysis, and C-b mainly contained flavonoid compounds by UHPLC-Q-TOF-MS analysis. Flavonoids, especially isoorientin and orientin, were found to be responsible for the antioxidant effect. The results demonstrate that flavonoids may contribute to the health benefits of V. bracteatum in Chinese traditional food.
KW - Antioxidant activity
KW - Bioactive fraction and compounds
KW - Protection of kidney damage
KW - UHPLC-Q-TOF-MS
KW - Vaccinium bracteatum Thunb
UR - http://www.scopus.com/inward/record.url?scp=84926286471&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2014.09.005
DO - 10.1016/j.jff.2014.09.005
M3 - Journal article
AN - SCOPUS:84926286471
SN - 1756-4646
VL - 11
SP - 62
EP - 70
JO - Journal of Functional Foods
JF - Journal of Functional Foods
IS - C
ER -
