A comparative evaluation of the composition and antioxidant activity of free and bound polyphenols in sugarcane tips

被引：1

作者：

Huang, Qiqi ^{[1
]}

Wen, Tongquan ^{[1
]}

Fang, Taowen ^{[1
]}

Lao, Houyuan ^{[1
]}

Zhou, Xiaohan ^{[1
]}

Wei, Tengqing ^{[1
]}

Luo, Yiwen ^{[1
]}

Xie, Caifeng ^{[1
,2
,3
]}

Huang, Zhi ^{[1
]}

Li, Kai ^{[1
,2
,3
]}

机构：

[1] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China

[2] Minist Educ, Engn Res Ctr Sugar Ind & Comprehens Utilizat, Nanning 530004, Peoples R China

[3] Prov & Ministerial Collaborat Innovat Ctr Sugar In, Nanning 530004, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 463卷

关键词：

Sugarcane tip; Phenolic content; Metabolite profiling; In vitro antioxidant activity; In vivo antioxidant activity; PROFILE; METABOLOMICS; PHENOLICS; PRODUCTS; FOODS; RATS;

D O I：

10.1016/j.foodchem.2024.141510

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The sugarcane tip is abundant in phenolic compounds. Previous studies have concentrated on the effects of free polyphenols, while bound polyphenols were overlooked. In this study, the content of bound polyphenols (SPB) (31.9 +/- 0.9 mg GAE/g DW) was significantly higher than free polyphenols (SPF) (3.4 +/- 0.1 mg GAE/g DW). A total of 44 free and 31 bound phenolics were identified by the UPLC-EIS-QTOF-MS/MS. Moreover, the antioxidant activity of SPB was more pronounced, as evidenced by its higher ABTS+ and DPPH scavenging rates than SPF, which was attributed to the higher tannin content. Furthermore, at all tested concentrations (100 and 200 mu g/mL), SPB significantly enhanced the survival and antioxidant enzyme activity of Caenorhabditis elegans (C. elegans), while concurrently reducing ROS levels. High concentrations of SPB even exhibited antioxidant activity comparable to Vitamin C (Vc). The collective findings strongly indicate that SPB holds great potential as an effective antioxidant.

引用

页数：14

共 50 条

[1] Purification and antioxidant activity of sugarcane pomace polyphenols
Ou, Hui-Min
Guo, Juan
Gong, Yu-Shi
Ye, Jin-Lian
Yang, Shi-Han
Qu, Zhuo-Ying
Modern Food Science and Technology, 2013, 29 (07) : 1596 - 1600
[2] Distribution and antioxidant activity of free and bound phenolic acids in sugarcane tissues
Zhao, Zhen-Gang, 1600, South China University of Technology (30):
[3] Evaluation of antioxidant activity of bound phenolics of sugarcane under in vitro conditions
Harish Nayaka M.A.
Sathisha U.V.
Chandrashekar K.B.
Manohar M.P.
Dharmesh S.M.
Sugar Tech, 2008, 10 (4) : 302 - 307
[4] Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity
Dong, Ruihong
Yu, Qiang
Liao, Wang
Liu, Shuai
He, Zhicheng
Hu, Xiaobo
Chen, Yi
Xie, Jianhua
Nie, Shaoping
Xie, Mingyong
FOOD CHEMISTRY, 2021, 339
[5] Free and Bound Polyphenols in Mango Fruit Peel as Functional Food Ingredients with High Antioxidant Activity
Kumpoun, W.
Motomura, Y.
Nishizawa, T.
II SOUTHEAST ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS, 2015, 1088 : 515 - 519
[6] Comparative Evaluation of Total Antioxidant Capacities of Plant Polyphenols
Csepregi, Kristof
Neugart, Susanne
Schreiner, Monika
Hideg, Eva
MOLECULES, 2016, 21 (02):
[7] Antioxidant activity and polyphenol composition of sugarcane molasses extract
Deseo, Myrna A.
Elkins, Aaron
Rochfort, Simone
Kitchen, Barry
FOOD CHEMISTRY, 2020, 314
[8] Synchronous Extraction, Antioxidant Activity Evaluation, and Composition Analysis of Carbohydrates and Polyphenols Present in Artichoke Bud
Lin, Xiao
Lu, Xian-Kun
Zhu, Kai-Hao
Jiang, Xin-Yang
Chen, Jiong-Chao
Yan, Pei-Zheng
Zhao, Dong-Sheng
MOLECULES, 2022, 27 (24):
[9] EVALUATION OF POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF COFFEE AND COFFEE BEVERAGES
Kroyer, G.
Zakaria, M.
ANNALS OF NUTRITION AND METABOLISM, 2013, 63 : 312 - 312
[10] Extraction Optimization and Antioxidant Activity of Bound Polyphenols in Bamboo Shoot Dietary Fiber
Ran S.
Zhang F.
Li B.
Yang J.
Wu L.
Zheng J.
Science and Technology of Food Industry, 2023, 44 (13) : 233 - 241

← 1 2 3 4 5 →