Advertisement

Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 2903–2909 | Cite as

Comprehensive determination of seven polyphenols in Eucommia ulmoides and its anti-oxidative stress activity in C. elegans

  • Peilin Hou
  • Qing Wang
  • Wuqin Qi
  • Yanqing ZhangEmail author
  • Junbo XieEmail author
Original Paper
  • 21 Downloads

Abstract

In this study, an efficient HPLC method was developed and validated to determine seven polyphenols, i.e. chlorogenic acid, caffeic acid, protocatechuic acid, geniposide, rutin, quercetin and isorhamnetin, in different parts (leaves, barks and fruits) of Eucommia ulmoides. A Luna C18 column (150 mm × 3.9 mm, 5.0 μm) was applied and eluted with a gradient of acetonitrile-modified aqueous mobile phase (containing 1% acetic acid). 260 nm, 326 nm, and 360 nm were used as the detection wavelengths. With the developed method, these seven polyphenols were successfully assayed and their contents in different parts of E. ulmoides were compared. The results showed that these polyphenols displayed different distribution in the leaves, barks and fruits. Chlorogenic acid, caffeic acid and rutin were their main common constituents. ABTS and DPPH free radical scavenging assay indicated that E. ulmoides displayed significant antioxidant activities in vitro. In addition, the extracts of the three parts can significantly increase the anti-oxidative stress level in wild-type C. elegans and prolong its lifespan, further demonstrating the antioxidant activity of Eucommia ulmoides.

Keywords

Eucommia ulmoides Chlorogenic acid Caffeic acid Rutin Anti-oxidation C. elegans 

Notes

Acknowledgements

This work was supported by “131’’ innovative talents training project in Tianjin and the Natural Science Funds of Tianjin (No. 17JCQNJC06000).

References

  1. 1.
    M.H. Do, J. Hur, J. Choi, M. Kim, M.J. Kim, Y. Kim, S.K. Ha, Nutrients 10, 265 (2018)CrossRefGoogle Scholar
  2. 2.
    S. Hosoo, M. Koyama, M. Kato, T. Hirata, Y. Yamaguchi, H. Yamasaki, A. Wada, K. Wada, S. Nishibe, K. Nakamura, Molecules 20, 21971–21981 (2015)CrossRefGoogle Scholar
  3. 3.
    S. Hao, Y. Xiao, Y. Lin, Z.T. Mo, Y. Chen, X.F. Peng, C.H. Xiang, Y.Q. Li, W.N. Li, Pharm. Biol. 54, 251–259 (2016)CrossRefGoogle Scholar
  4. 4.
    S. Cho, R. Hong, P. Yim, M. Yeom, B. Lee, W.M. Yang, J.K. Hong, H.S. Lee, D.H. Hahm, J. Ethnopharmacol. 213, 328–339 (2018)CrossRefGoogle Scholar
  5. 5.
    S.H. Kwon, S.X. Ma, J.Y. Hwang, Y.H. Ko, J.Y. Seo, B.R. Lee, S.Y. Lee, C.G. Jang, Biomol. Ther. 24, 268–282 (2016)CrossRefGoogle Scholar
  6. 6.
    X.M. Xu, W.B. Dong, J.J. Sun, Agro Food Ind. Hi Tec. 27, 39–43 (2016)Google Scholar
  7. 7.
    X.R. He, J.H. Wang, M.X. Li, D.J. Hao, Y. Yang, C.L. Zhang, R. He, R. Tao, J. Ethnopharmacol. 151, 78–92 (2014)CrossRefGoogle Scholar
  8. 8.
    B. Liu, C.P. Li, W.Q. Wang, S.G. Song, X.M. Liu, Cell Physiol. Biochem. 39, 2044–2054 (2016)CrossRefGoogle Scholar
  9. 9.
    M.M. Bai, W. Shi, J.M. Tian, M. Lei, J.H. Kim, Y.N. Sun, Y.H. Kim, J.M. Gao, J. Agric. Food Chem. 63, 2198–2205 (2015)CrossRefGoogle Scholar
  10. 10.
    C.L. Si, S.C. Liu, G.H. Xu, X.D. Ren, G.J. Yu, L. Wu, Chem. Nat. Compd. 49, 974–976 (2013)CrossRefGoogle Scholar
  11. 11.
    C.L. Hao, A.H. Qu, L.G. Xu, M.Z. Sun, H.Y. Zhang, C.L. Xu, H. Kuang, J. Am. Chem. Soc. 141, 1091–1099 (2019)CrossRefGoogle Scholar
  12. 12.
    A. Gella, N. Durnay, Cell Adhes. Migr. 3, 88–93 (2009)CrossRefGoogle Scholar
  13. 13.
    K.G. Cabezas, C.R. Gómez-Fernandez, R. Vazquez-Padron, Curr. Pharm. Des. 25, 5–6 (2019)CrossRefGoogle Scholar
  14. 14.
    L.J. Jiao, C.P. Yan, K.S. Zhang, J.B. Xie, Y.Q. Zhang, Z.Y. Wen, J. Food Meas. Charact. 12, 1593–1600 (2018)CrossRefGoogle Scholar
  15. 15.
    M.A. Shah, S.J. Bosco, S.A. Mir, Meat Sci. 98, 2133 (2014)CrossRefGoogle Scholar
  16. 16.
    T.T. Lin, Y. Liu, C.J.S. Lai, T.T. Yang, J.B. Xie, Y.Q. Zhang, Ind. Crop Prod. 125, 150–159 (2018)CrossRefGoogle Scholar
  17. 17.
    J.B. Xie, W.Q. Wang, Y.Q. Zhang, Y. Bai, Q. Yang, J. pharmaceut. Biomed. 45, 450–455 (2007)CrossRefGoogle Scholar
  18. 18.
    C. Puangbanlang, K. Sirivibulkovit, D. Nacapricha, Y. Sameenoi, Talanta 198, 542–549 (2019)CrossRefGoogle Scholar
  19. 19.
    W. Chen, Y. Shen, H.M. Su, X.D. Zheng, Chem-Biol Interac. 219, 83–89 (2014)CrossRefGoogle Scholar
  20. 20.
    C.R. Lu, C. Li, B. Chen, Y.H. Shen, Food Chem. 265, 111–119 (2018)CrossRefGoogle Scholar
  21. 21.
    T. Bitoa, T. Misaki, Y.I. Yabuta, T. Ishikawa, T. Kawano, F. Watanabe, Redox Biol. 11, 21–29 (2017)CrossRefGoogle Scholar
  22. 22.
    T.T. Yang, L.L. Fang, T.T. Lin, J.Y. Li, Z.Y. Zhang, A.M. Zhou, J.B. Xie, J. Ethnopharmacol. 239, 111886 (2019)CrossRefGoogle Scholar
  23. 23.
    F.H. Meng, J. Li, W.J. Wang, Y. Fu, Evid-Based Complement. Alt. (2017).  https://doi.org/10.1155/2017/8432306 CrossRefGoogle Scholar
  24. 24.
    Pharmacopoeia Commission of People's Republic of China. Pharmacopoeia of People’s Republic of China (part 1) (China Medical Science and Technology Press, Beijing, 2015), p. 166Google Scholar
  25. 25.
    J.B. Xie, Y.Q. Zhang, D.Q. Kong, M. Rexit, Food Compos. Anal. 24, 1069–1072 (2011)CrossRefGoogle Scholar
  26. 26.
    X.L. Niu, D.R. Xu, J. Luo, L.Y. Kong, Ind. Crop Prod. 79, 160–169 (2016)CrossRefGoogle Scholar
  27. 27.
    L. Wang, Y. Luo, Y.N. Wu, F.G. Xia, Z.Q. Wu, LWT-Food Sci. Technol. 96, 461–468 (2018)CrossRefGoogle Scholar
  28. 28.
    S.H. Hwang, G.L. Zuo, Z.Q. Wang, S.S. Lim, Food Chem. 266, 449–457 (2018)CrossRefGoogle Scholar
  29. 29.
    G.C. Yan, C.L. Hsieh, Food Chem. 77, 449–456 (2002)CrossRefGoogle Scholar
  30. 30.
    H.G. Son, O. Altintas, E.J.E. Kim, S. Kwon, S.J.V. Lee, Aging Cell 18, 1–11 (2019)CrossRefGoogle Scholar
  31. 31.
    C.X. Lin, X.Y. Zhang, J. Xiao, Q.Q. Zhong, Y. Kuang, Y. Cao, Y.J. Chen, Food Funct. 10, 1398–1410 (2019)CrossRefGoogle Scholar
  32. 32.
    L. Amigoni, M. Stuknyte, C. Ciaramelli, C. Magoni, I. Bruni, I. De Noni, C. Airoldi, M.E. Regonesi, A. Palmioli, J. Funct. Foods 33, 297–306 (2017)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.College of Biotechnology and Food ScienceTianjin University of CommerceTianjinChina
  2. 2.School of Chinese Materia MedicaTianjin University of Traditional Chinese MedicineTianjinChina

Personalised recommendations