Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities

Weixin Li; Mingwei Zhang; Xuchao Jia; Min Zhang; Yanxia Chen; Lihong Dong; Fei Huang; Qin Ma; Dong Zhao; Ruifen Zhang

Food Chemistry: X (Jun 2024)

Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities

Weixin Li,
Mingwei Zhang,
Xuchao Jia,
Min Zhang,
Yanxia Chen,
Lihong Dong,
Fei Huang,
Qin Ma,
Dong Zhao,
Ruifen Zhang

Affiliations

Weixin Li: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
Mingwei Zhang: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
Xuchao Jia: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
Min Zhang: State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
Yanxia Chen: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
Lihong Dong: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
Fei Huang: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
Qin Ma: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
Dong Zhao: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
Ruifen Zhang: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; Corresponding author.

Journal volume & issue: Vol. 22
p. 101355

Abstract

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The free and bound phenolic profiles and their bioactivities of radix puerariae thomsonii (RPT) cultivars from 7 growing regions in China were investigated. Total phenolic and flavonoid contents were from 148.71 to 435.32 mg gallic acid equivalents /100 g dry weight and 561.93 to 826.11 mg catechin equivalents /100 g dry weight, respectively, with 20.64–38.28% and 32.77–47.29% contribution from bound fractions. Sixteen phenolic compounds were detected in RPTs. Bound fractions contributed 28.15–70.84% to the total antioxidant activities. The cultivars from Qiannan and Guangzhou showed much higher regulatory effects on carbohydrate hydrolyzing enzymes and alcohol metabolizing enzymes than the other cultivars. The bound fractions exhibited equivalent EC50 values for alcohol metabolizing enzymes and IC50 values for carbohydrate hydrolyzing enzymes to the free fractions in RPT cultivars. Therefore, bound phenolics significantly contributed to the potential health benefits of RPT. The results provided information for the utilization of RPT for health promoting purpose.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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