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Antioxidant, antidiabetic and identification of phenolic constituents from Potentilla discolor Bge.

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Abstract

The objective of this study was to investigate the antioxidant and enzyme inhibitory activity, and characterize the bioactive constituents of the phenolic extract of Potentilla discolor Bge. Dry material of Potentilla discolor Bge. was extracted with 80% ethanol solution to obtain the crude phenolic extract (CPE) with the total phenolic content (TPC) of 20.40 ± 0.69 mg of gallic acid equivalents per gram of dry material (mg GAE/g DM). After purified with AB-8 macroporous resin, TPC of the purified phenolic extract (PPE) (353.65 ± 5.50 mg GAE/g DM) was much higher than that of the CPE. PPE exhibited stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity than CPE and 2,6-Di-tert-butyl-4-methylphenol (BHT), with the IC50 values of 0.030 ± 0.002 mg/mL and 0.059 ± 0.002 mg/mL, respectively. The total antioxidant activities of PPE and BHT were similar, and were higher than CPE. PPE was found to significantly inhibit α-amylase and α-glucosidase with IC50 values of 0.966 ± 0.072 and 2.431 ± 0.088 mg/mL, respectively. Finally, using UPLC-TOF–MS/MS technology, 35 compounds were tentatively identified, including 12 phenolic acids, 23 flavonoids and their derivatives, 29 of which have been discovered for the first time in Potentilla discolor Bge. These results suggested that PPE had the potential to be used as an antioxidant and anti-diabetic component in functional foods.

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Abbreviations

ABTS:

2,2′-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)

BHT:

2,6-Di-tert-butyl-4-methylphenol

CPE:

Crude phenolic extract

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

ESI:

Electrospray ionization

mg GAE/g DM:

Milligram of gallic acid equivalents per gram of dry material

PPE:

Purified phenolic extract

TIC:

Total ion chromatogram

TPC:

Total phenolic content

UPLC-TOF–MS/MS:

Ultra performance liquid chromatography-time of flight-mass spectrometry/mass spectrometry

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Acknowledgements

We are grateful to the International Science and Technology Cooperation Program of China (Project No. 2011DFA32770), the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF-ZZB-201517, SKLF-ZZA-201610), the Science and Technology Program of Jiangxi Province (Project No. 20143ACG70015), and the National Natural Science Foundation of China (Project No. 31701651) for financial support.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China

    Ding Cheng, Maomao Ma, Ping Yu, Zheling Zeng & Deming Gong

  2. Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, 330031, China

    Ding Cheng, Pengbo Wang, Jiyong Huang, Bin Yang, Maomao Ma, Ping Yu, Zheling Zeng & Shuguang Deng

  3. School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, 330031, China

    Ding Cheng, Pengbo Wang, Jiyong Huang, Bin Yang, Ping Yu, Zheling Zeng & Shuguang Deng

  4. New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland, 2104, New Zealand

    Deming Gong

  5. School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, 85284, USA

    Shuguang Deng

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  1. Ding Cheng
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Correspondence to Ping Yu or Zheling Zeng.

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Cheng, D., Wang, P., Huang, J. et al. Antioxidant, antidiabetic and identification of phenolic constituents from Potentilla discolor Bge.. Eur Food Res Technol 246, 2007–2016 (2020). https://doi.org/10.1007/s00217-020-03551-7

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