Department of Food Science and Technology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
Fermented Food Science Division, National Institute of Agricultural Sciences, Rural Development Administration (RDA), Wanju 55365, Jeonbuk, Korea.
Molecules. 2019 Feb 4;24(3):567. doi: 10.3390/molecules24030567.
: tricuspidata fruit contains various bioactive compounds and has traditionally been used in folk medicine and as valuable food material in Korea. The composition and contents of bioactive compounds in the fruit can be influenced by its maturity stages. In this study, total phenol, total flavonoid, individual polyphenolic compounds, total carotenoids and antioxidant activities at four maturity stages of the fruit were determined. Polyphenolic compounds were analyzed using high-pressure liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS) and HPLC. Among 18 polyphenolic compounds identified in this study, five parishin derivatives (gastrodin, parishin A, B, C, E) were positively identified for the first time in this plant. These compounds were also validated and quantified using authentic standards. Parishin A was the most abundant component, followed by chlorogenic acid, gastrodin, eriodictyol glucoside, parishin C, parishin E and parishin B. The contents of all the polyphenolic compounds were higher at the immature and premature stages than at fully mature and overmature stages, while total carotenoid was found to be higher in the mature and overmature stages. Overall antioxidant activities by three different assays (DPPH, ABTS, FRAP) decreased as maturation progressed. Antioxidant properties of the fruit extract are suggested to be attributed to the polyphenols.
三叶木通果含有各种生物活性化合物，在传统医学中被用作药物，并在韩国被视为有价值的食品原料。果实中生物活性化合物的组成和含量会受到成熟度的影响。本研究测定了果实四个成熟度阶段的总酚、总黄酮、单体多酚化合物、总类胡萝卜素和抗氧化活性。采用高效液相色谱-四极杆飞行时间质谱（HPLC-QTOF-MS）和 HPLC 分析多酚化合物。在本研究中鉴定的 18 种多酚化合物中，首次在该植物中鉴定出 5 种 Parishin 衍生物（天麻素、 Parishin A、B、C、E）。这些化合物也使用标准品进行了验证和定量。 Parishin A 是最丰富的成分，其次是绿原酸、天麻素、桔皮苷葡萄糖苷、Parishin C、Parishin E 和 Parishin B。所有多酚化合物的含量在未成熟和早产阶段均高于完全成熟和过熟阶段，而成熟和过熟阶段的总类胡萝卜素含量较高。三种不同测定方法（DPPH、ABTS、FRAP）的总抗氧化活性随着成熟度的增加而降低。果实提取物的抗氧化特性可能归因于多酚化合物。
