Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.).

Auteur(s) :
Fu C., Yang D., Peh WY., Lai S., Feng X., Yang H.
Date :
Oct, 2015
Source(s) :
Journal of food science. #80:10 pC2191-9
Adresse :
Food Science and Technology Programme, Dept. of Chemistry, National Univ. of Singapore, 3 Science Drive 3, Singapore, 117543, Republic of Singapore. chmynghs@nus.edu.sg

Sommaire de l'article

Proanthocyanidins were isolated and purified from fruits of elephant apple (Dillenia indica Linn.) and their structural and bioactive properties were examined. Bate-Smith alcoholysis, FTIR, and (13) C NMR spectra revealed that elephant apple proanthocyanidins (EAPs) contained a dominant amount of B-type procyanidins (PC) with a minor amount of B-type prodelphinidins (PD) but no A-type interflavan linkage. (13) C NMR spectrum indicated that the cis isomer was dominant in EAPs. The electron spray ionization and matrix-assisted laser desorption ionization time of flight mass spectra of EAPs showed the clear ion peaks corresponding to B-type PC dimer to B-type PD with degree of polymerization of 11. EAPs had strong antioxidant activity, which was evidenced by the high oxygen radical scavenging capacity at 1.06 × 10(4) μmol TE/g and ferric reducing antioxidant power of 2320 μmol Fe(II)/g. The results suggest that EAPs could be extracted to be used as promising functional food materials.

Source : Pubmed
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