Phenols and Biological Activity of Chewable Plum Tablets

TANG Baosha; LAI Pufu; LI Yibin; WU Li; WENG Minjie; ZHENG Hengguang

doi:10.19303/j.issn.1008-0384.2020.07.013

Volume 35 Issue 7

Jul. 2020

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2020 > 35(7): 788-794

TANG B S, LAI P F, LI Y L, et al. Phenols and Biological Activity of Chewable Plum Tablets [J]. Fujian Journal of Agricultural Sciences，2020，35（7）：788−794 doi: 10.19303/j.issn.1008-0384.2020.07.013

Citation:

TANG B S, LAI P F, LI Y L, et al. Phenols and Biological Activity of Chewable Plum Tablets [J]. Fujian Journal of Agricultural Sciences，2020，35（7）：788−794 doi: 10.19303/j.issn.1008-0384.2020.07.013

Citation:

PDF( 844 KB)

Phenols and Biological Activity of Chewable Plum Tablets

doi: 10.19303/j.issn.1008-0384.2020.07.013

TANG Baosha^{1, 2
,},
LAI Pufu^{1, 2},
LI Yibin^{1, 2
,
,},
WU Li^{1, 2},
WENG Minjie^{1, 2},
ZHENG Hengguang^{1, 2}

1.
Institute of Agri-engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou, Fujian 　350003, China

Received Date: 2019-10-15
Rev Recd Date: 2019-12-20
Publish Date: 2020-07-31

Abstract

Abstract

Objective A chewable tablet product made with plum ingredients was prepared and its phenol content, antioxidant properties, and hypouricemic effect analyzed. Method Chewable tablets were prepared with substances and extract from Furong plums (Prunus sallcina Lindi. cv. Furong). Product formula was refined to achieve desired sensory quality judged by a panel and phenolic content determined by HPLC. Antioxidant activity of the tablets was represented by in vitro scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radicals, and hypouricemic effect determined by xanthine oxidase-xanthine reaction system. Result The chewable tablets were prepared with 40% of plum powder, 20% of plum polyphenols powder, 20% of wheat bran powder cultivated by edible fungi, 10% of microcrystalline cellulose, and 10% of maltodextrin. The tablets were purplish red in color, smooth and clean without cracks or rough edges in shape, lightly sweet and sour in taste, and solid and chewy in texture. The phenols in them included epicatechin, proanthocyanidins, catechins, proanthocyanidins B, and anthocyanins. The scavenging abilities on DPPH and hydroxyl radicals were not significantly different from those of Vc, with IC₅₀ of 0.07 mg·mL⁻¹ on DPPH and 0.79 mg·mL⁻¹ on hydroxyl radicals. The IC₅₀ on inhibiting xanthine oxidase was 258.96 μg·mL⁻¹. Conclusion The prepared chewable plum tablets contained a variety of phenols that exhibited desirable in vitro antioxidant and hypouricemic effects and could be further developed into a commercial functional food product.
- Prunus sallcina Lindi. cv. Furong,
- chewable tablets,
- phenolic composition,
- in vitro antioxidant activity,
- xanthine oxidase

FullText(HTML)

References(31)

References

[1]	庄晓杰. 福州市特色果业现状与产业发展研究 [D]. 福州: 福建农林大学, 2014. ZHUANG X J. Research on the status and development of preponderance fruit industry in Fuzhou [D]. Fuzhou: Fujian Agriculture and Forestry University, 2014. (in Chinese)
[2]	MELGAREJO P, CALÍN-SÁNCHEZ Á, HERNÁNDEZ F, et al. Chemical, functional and quality properties of Japanese plum (Prunus salicina Lindl.) as affected by mulching [J]. Scientia Horticulturae, 2012, 134: 114−120. doi: 10.1016/j.scienta.2011.11.014
[3]	USENIK V, KASTELEC D, VEBERIČ R, et al. Quality changes during ripening of plums (Prunus domestica L.) [J]. Food Chemistry, 2008, 111(4): 830−836. doi: 10.1016/j.foodchem.2008.04.057
[4]	于丽丽, 陈丹, 刘永静, 等. 芙蓉李中化学成分的分离分析 [J]. 福建中医学院学报, 2008, 18(5):34−36. YU L L, CHEN D, LIU Y J, et al. Study on the chemical constituents from Prunus sallcina Lindi. cv. Furong [J]. Journal of Fujian University of Traditional Chinese Medicine, 2008, 18(5): 34−36.(in Chinese)
[5]	任瑞琴, 陈丹, 程清, 等. 永泰芙蓉李中有机酸的分析 [J]. 中国中医药科技, 2013, 20(4):382−383. doi: 10.3969/j.issn.1005-7072.2013.04.036 REN R Q, CHEN D, CHENG Q, et al. Analysis of organic acids in Prunus sallcina Lindi. cv. Furong [J]. Chinese Journal of Traditional Medical Science and Technology, 2013, 20(4): 382−383.(in Chinese) doi: 10.3969/j.issn.1005-7072.2013.04.036
[6]	韩苗苗. 红枣藕节咀嚼片工艺优化研究 [D]. 杨凌: 西北农林科技大学, 2017. HAN M M. Investigation of chewable tablet made up of red jujube and Lotus knot[D]. Yangling: Northwest A & F University, 2017.(in Chinese)
[7]	李继彬. 五味子咀嚼片的制备及质量控制 [D]. 天津: 天津医科大学, 2017. LI J B. Preparation and quality control of Schisandra chinensis chewable tablet[D]. Tianjin: Tianjin Medical University, 2017.(in Chinese)
[8]	李早慧, 王建明, 罗超. 蓝莓复方咀嚼片抗疲劳和耐缺氧作用的研究 [J]. 中医药信息, 2014, 31(2):62−64. LI Z H, WANG J M, LUO C. Effects of blueberries compound chewable tablets on antifatigue and anti-Anoxia [J]. Information on Traditional Chinese Medicine, 2014, 31(2): 62−64.(in Chinese)
[9]	杨晓东, 盛柳青, 包卫华, 等. 即食型复方黄精咀嚼片的研制与产品质量分析 [J]. 金华职业技术学院学报, 2015, 15(3):77−79. doi: 10.3969/j.issn.1671-3699.2015.03.018 YANG X D, SHENG L Q, BAO W H, et al. Preparation and quality analysis of direct edible compound polygonati rhizoma chewable tablets [J]. Journal of Jinhua Polytechnic, 2015, 15(3): 77−79.(in Chinese) doi: 10.3969/j.issn.1671-3699.2015.03.018
[10]	汤葆莎, 赖谱富, 吴俐, 等. 麦麸膳食纤维咀嚼片配方优化及其体外抗氧化能力 [J]. 食品科学, 2017, 38(24):171−176. doi: 10.7506/spkx1002-6630-201724027 TANG B S, LAI P F, WU L, et al. Recipe optimization and in vitro antioxidant properties of wheat bran dietary fiber chewable tablets [J]. Food Science, 2017, 38(24): 171−176.(in Chinese) doi: 10.7506/spkx1002-6630-201724027
[11]	李鹏. 李果实物理化学特性及其抗氧化活性研究 [D]. 福州: 福建农林大学, 2016. LI P. Physicochemical characteristics and antioxidant capacity profile of in 13 Chinese plum (Prunus salicina lindl.) fruits[D]. Fuzhou: Fujian Agriculture and Forestry University, 2016.(in Chinese)
[12]	谢倩. 橄榄Canarium album(Lour.)Raeusch.果实发育成熟过程多酚及相关酶活性研究 [D]. 福州: 福建农林大学, 2014. XIE Q. Polyphenol components and related enzyme activities during the Chinese olive fruit development and ripening [D]. Fuzhou: Fujian Agriculture and Forestry University, 2014.(in Chinese)
[13]	邵芳芳, 尹卫平, 梁菊. 重要的植物多酚及其抗氧化性能的研究概况 [J]. 西北药学杂志, 2010, 25(1):66−68. doi: 10.3969/j.issn.1004-2407.2010.01.040 SHAO F F, YIN W P, LIANG J. Research overview of several crucial plant polyphenols and their antioxygenic property [J]. Northwest Pharmaceutical Journal, 2010, 25(1): 66−68.(in Chinese) doi: 10.3969/j.issn.1004-2407.2010.01.040
[14]	ARTS I C, HOLLMAN P C. Polyphenols and disease risk in epidemiologic studies [J]. The American Journal of Clinical Nutrition, 2005, 81(1): 317S−325S. doi: 10.1093/ajcn/81.1.317S
[15]	李思慧, 万茵, 付桂明, 等. 常见蔬菜醇提物对黄嘌呤氧化酶的抑制作用 [J]. 南昌大学学报(理科版), 2015, 39(2):163−167. LI S H, WAN Y, FU G M, et al. Inhibitory effects of ethanol extracts of some common vegetables on xanthine oxidase [J]. Journal of Nanchang University (Natural Science Edition), 2015, 39(2): 163−167.(in Chinese)
[16]	万茵, 李益珍, 梁玉禧, 等. 谷物杂粮醇提物体外抑制黄嘌呤氧化酶的作用 [J]. 中国食品学报, 2018, 18(5):29−36. WAN Y, LI Y Z, LIANG Y X, et al. Inhibitory effect of common cereal and grain ethanol extracts on xanthine oxidase in vitro [J]. Journal of Chinese Institute of Food Science and Technology, 2018, 18(5): 29−36.(in Chinese)
[17]	史珅, 常伟, 尚小玉, 等. 几种天然产物对黄嘌呤氧化酶的抑制作用 [J]. 中国食品学报, 2014, 14(7):138−143. SHI S, CHANG W, SHANG X Y, et al. Inhibiting effect of several natural products on xanthine oxidase [J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14(7): 138−143.(in Chinese)
[18]	LI Y B, LAI P F, CHEN J C, et al. Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl [J]. Food Science and Technology, 2016, 36(3): 520−525. doi: 10.1590/1678-457X.0022
[19]	赖谱富, 陈君琛, 汤葆莎, 等. 杏鲍菇秋葵咀嚼片配方优化与质量标准研究 [J]. 核农学报, 2017, 31(7):1374−1380. doi: 10.11869/j.issn.100-8551.2017.07.1374 LAI P F, CHEN J C, TANG B S, et al. Optimizing recipe and studying quality standard for Pleurotus eryngii-okra chewable tablet [J]. Journal of Nuclear Agricultural Sciences, 2017, 31(7): 1374−1380.(in Chinese) doi: 10.11869/j.issn.100-8551.2017.07.1374
[20]	汤葆莎, 赖谱富, 吴俐, 等. 秀珍菇麦麸膳食纤维咀嚼片粉末直接压片工艺参数优化 [J]. 福建农业学报, 2018, 33(9):969−974. TANG B S, LAI P F, WU L, et al. Optimized process for compressed chewable dietary fiber tablets made of Pleurotus geesteranus and wheat bran powder [J]. Fujian Journal of Agricultural Sciences, 2018, 33(9): 969−974.(in Chinese)
[21]	ĆUJIĆ N, ŠAVIKIN K, JANKOVIĆ T, et al. Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique [J]. Food Chemistry, 2016, 194: 135−142. doi: 10.1016/j.foodchem.2015.08.008
[22]	李怡彬, 赖谱富, 陈君琛, 等. 胭脂李多酚纯化工艺及其黄嘌呤氧化酶抑制活性 [J]. 福建农业学报, 2016, 31(5):521−526. doi: 10.3969/j.issn.1008-0384.2016.05.015 LI Y B, LAI P F, CHEN J C, et al. Purification and Anti-xanthine-oxidase activity of polyphenols from Prunus salicina lindl [J]. Fujian Journal of Agricultural Sciences, 2016, 31(5): 521−526.(in Chinese) doi: 10.3969/j.issn.1008-0384.2016.05.015
[23]	中华人民共和国农业部. 苹果中主要酚类物质的测定高效液相色谱法: NY/T 2795—2015 [S]. 北京: 中国农业出版社, 2015.
[24]	吴俐, 沈恒胜, 汤葆莎, 等. 油茶枝浸提液对茶薪菇菌丝酚类物代谢及抗氧化特性的影响 [J]. 中国食品学报, 2016, 16(7):59−64. WU L, SHEN H S, TANG B S, et al. Effects of Camellia oleifera Abel extraction on enhancing mycelial metabolism for phenolic compounds with Agrocybe chaxingu Huang and antioxidant function [J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(7): 59−64.(in Chinese)
[25]	赵谋明, 徐巨才, 刘洋, 等. 秋刀鱼制备黄嘌呤氧化酶抑制肽的工艺优化 [J]. 农业工程学报, 2015, 31(14):291−297. doi: 10.11975/j.issn.1002-6819.2015.14.040 ZHAO M M, XU J C, LIU Y, et al. Technology optimization on preparation of XOD inhibition peptide from Saury [J]. Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(14): 291−297.(in Chinese) doi: 10.11975/j.issn.1002-6819.2015.14.040
[26]	XU C M, ZHANG Y L, CAO L, et al. Phenolic compounds and antioxidant properties of different grape cultivars grown in China [J]. Food Chemistry, 2010, 119(4): 1557−1565. doi: 10.1016/j.foodchem.2009.09.042
[27]	SINOPOLI A, CALOGERO G, BARTOLOTTA A. Computational aspects of anthocyanidins and anthocyanins: A review [J]. Food Chemistry, 2019, 297: 124898. doi: 10.1016/j.foodchem.2019.05.172
[28]	喻秀娟, 郭达, 韦琴, 等. 李子皮原花青素的提取及抗氧化活性研究 [J]. 广州化工, 2018, 46(4):51−54. doi: 10.3969/j.issn.1001-9677.2018.04.017 YU X J, GUO D, WEI Q, et al. Study on extraction and antioxidant activity of proanthocyanidins from plum peel [J]. Guangzhou Chemical Industry, 2018, 46(4): 51−54.(in Chinese) doi: 10.3969/j.issn.1001-9677.2018.04.017
[29]	MA Y, FENG Y H, DIAO T W, et al. Experimental and theoretical study on antioxidant activity of the four anthocyanins [J]. Journal of Molecular Structure, 2020, 1204: 127509. doi: 10.1016/j.molstruc.2019.127509
[30]	陈刚, 贾萍. 茶多酚对果糖诱导的高尿酸血症大鼠血尿酸水平的影响及机制 [J]. 食品科学, 2017, 38(23):219−223. doi: 10.7506/spkx1002-6630-201723035 CHEN G, JIA P. Effect and mechanism of green tea polyphenols on serum level of uric acid in rats with fructose-induced hyperuricemia [J]. Food Science, 2017, 38(23): 219−223.(in Chinese) doi: 10.7506/spkx1002-6630-201723035
[31]	马思佳, 段灵, 董新海, 等. 茶多酚抗高尿酸血症的实验研究 [J]. 营养学报, 2014, 36(4):351−355. MA S J, DUAN L, DONG X H, et al. The experimental study on effects of tea polyphenols against hyperuricemia in rats [J]. Acta Nutrimenta Sinica, 2014, 36(4): 351−355.(in Chinese)