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Radical scavenging activities and composition identification of phenolic compounds from crowndaisy seeds by offline HPLC combined with LC–ESI–MS/MS

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Abstract

How to screen and evaluate the radical scavenging activity of each compound in the mixture remains a challenging project. In the present study, a sensitive and selective method of offline HPLC coupled with chemical methodology was developed for the evaluation of the radical scavenging activity of each compound in a common vegetable, crowndaisy (Chrysanthemum coronarium L.) seeds alcohol extract (CDAE) without the isolation of monomers. The results of LC–ESI–MS/MS showed that the main components of CDAE were chlorogenic acid (3-CQA) (1693.0 μg/g, dry weight), 1,3-dicaffeoylquinic acid (1,3-DCQA, 1378.5 μg/g), 3,5-DCQA (1027.0 μg/g), and 1,4-DCQA (1031.5 μg/g). The results of scavenging free radical activity analysis showed that, among all components, 1,3-DCQA, 3,5-DCQA, 1,4-DCQA, and 3-CQA were mainly responsible for the radical scavenging activity of the extract. Their scavenging rates for 2,2-diphenyl-1-picrylhydrazyl (DPPH) were 86.72%, 83.50%, 83.50%, and 83.43%, respectively. In the assay of scavenging the reactive oxygen species (ROS), CDAE could effectively decrease ROS in RAW264.7 cells without cell toxicity.

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Acknowledgements

The present research was financially supported by the Natural Science Foundation of Tianjin City (Grant No. 17JCQNJC02400) and the National Training Programs for Innovation and Entrepreneurship of Undergraduates (Grant No. 201910859010).

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Authors and Affiliations

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134, China

    Rong Li, Lu-Jie Zhang, Zi-Tao Jiang, Ying Wang, Jin Tan & Shu-Hua Tang

  2. School of Food Engineering, Tianjin Tianshi College, Tianjin, 301700, China

    Zi-Tao Jiang

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  1. Rong Li
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Correspondence to Zi-Tao Jiang.

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Li, R., Zhang, LJ., Jiang, ZT. et al. Radical scavenging activities and composition identification of phenolic compounds from crowndaisy seeds by offline HPLC combined with LC–ESI–MS/MS. Eur Food Res Technol 246, 1073–1080 (2020). https://doi.org/10.1007/s00217-020-03478-z

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  • DOI: https://doi.org/10.1007/s00217-020-03478-z

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