| Literature DB >> 30902316 |
Jiexin Zhou1, Yanli Ma2, Yijia Jia1, Mingjie Pang3, Guiguang Cheng1, Shengbao Cai4.
Abstract
The present work investigated the phenolic profiles, antioxidant activities, and cytoprotective effects of the free, esterified, and insoluble-bound phenolic fractions from oil palm fruits treated under ultra-high pressure (UHP). Results showed that UHP treatment significantly increased the total phenolic and flavonoid contents of all three phenolic fractions (p < 0.05). A total of 11 and 12 phenolic compounds were detected and quantified in non-treated and UHP-treated fruits, with caffeic acid having the highest concentration in insoluble-bound phenolic fractions with 8.68 and 11.27 mg/g of dry extract, respectively. The antioxidant activities, intracellular reactive oxygen species inhibition, and cytoprotective effects of all three phenolic fractions were dramatically enhanced after UHP pretreatment (p < 0.05). Therefore, UHP-treated oil palm fruits with increased bioactivities could be used in functional food or the nutraceutical industry to enhance their applications and economic value.Entities:
Keywords: 4-Coumaric acid (Pubchem CID: 637542); 4-Hydroxybenzoic acid (Pubchem CID: 135); Antioxidant activity; Caffeic acid (Pubchem CID: 689043); Catechin (Pubchem CID: 9064); Cytoprotection; Ferulic acid (Pubchem CID: 445858); Gallic acid (Pubchem CID: 370); Hesperetin (Pubchem CID: 72281); Kaempferol (Pubchem CID: 5280863); Oil palm fruits; Phenolics; Protocatechuic acid (Pubchem CID: 72); Syringic acid (Pubchem CID: 10742); UHPLC-ESI-HRMS/MS; Ultra-high pressure treatment
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Year: 2019 PMID： 30902316 DOI： 10.1016/j.foodchem.2019.03.002
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514