Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico.
Department of Nutrition and Food Science, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Molecules. 2022 Apr 11;27(8):2462. doi: 10.3390/molecules27082462.
Quince ( Mill.) is a potential source of polyphenolic compounds related with beneficial biological processes. In this study polyphenols from quince fruit were extracted with aqueous acetone at different ratios. A polyphenol profile was identified and quantified by LC-ESI-QqQ. The antioxidant capacity (ORAC and DPPH) and anti-inflammatory effect (inhibition of COX-2 cyclooxygenase) were evaluated in vitro. The results indicated an effect of the aqueous acetone ratio on the extraction of polyphenolic compounds. The higher extraction yields of polyphenolic compounds were attained with 60-75% aqueous acetone. However, extracts obtained with 85% aqueous acetone promoted higher antioxidant and anti-inflammatory effects. Optimal scaling analysis indicated that hydroxycinnamic acids (quinic and chlorogenic), hydroxybenzoic acids (vanillic and syringic), flavonoids (quercetin and kaempferol), dihydrochalcones (neohesperidin) and flavones (acacetin) are related to the antioxidant activity of quince. While phenolic acids, flavonols (kaempferol-3-O-glucoside and rutin) and flavanols (epicatechin) generated the anti-inflammatory effect by inhibiting 52.3% of the COX-2 enzyme. Therefore, a selective extraction of phenolic mix can reduce oxidative stress or inflammatory processes. This suggests the use of quince as a natural source with significant nutraceutical potential.
榅桲（Mill.）是与有益的生物过程相关的多酚化合物的潜在来源。在这项研究中，使用不同比例的水丙酮从榅桲果实中提取多酚。通过 LC-ESI-QqQ 鉴定和定量了多酚谱。体外评估了抗氧化能力（ORAC 和 DPPH）和抗炎作用（抑制 COX-2 环氧化酶）。结果表明，水丙酮比例对多酚化合物的提取有影响。用 60-75%的水丙酮可以获得较高的多酚化合物提取产率。然而，用 85%的水丙酮提取的提取物具有更高的抗氧化和抗炎作用。最佳标度分析表明，羟基肉桂酸（奎尼酸和绿原酸）、羟基苯甲酸（香草酸和丁香酸）、类黄酮（槲皮素和山奈酚）、二氢查耳酮（新橙皮苷）和黄酮（芹菜素）与榅桲的抗氧化活性有关。而酚酸、黄酮醇（山奈酚-3-O-葡萄糖苷和芦丁）和黄烷醇（表儿茶素）通过抑制 COX-2 酶的 52.3%产生抗炎作用。因此，对酚类混合物的选择性提取可以减轻氧化应激或炎症过程。这表明榅桲可以作为一种具有重要营养潜力的天然来源加以利用。
