Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

Yunxuan Hu; Xiaoze Liu; Xiuna Wu; Zhengxiao Zhang; Daren Wu; Chaoxiang Chen; Wenjin Su; Lingyu Zhang; Jian Li; Hui-Min David Wang

Food Chemistry: X (Oct 2022)

Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

Yunxuan Hu,
Xiaoze Liu,
Xiuna Wu,
Zhengxiao Zhang,
Daren Wu,
Chaoxiang Chen,
Wenjin Su,
Lingyu Zhang,
Jian Li,
Hui-Min David Wang

Affiliations

Yunxuan Hu: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Xiaoze Liu: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Xiuna Wu: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Zhengxiao Zhang: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Daren Wu: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Chaoxiang Chen: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Wenjin Su: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Lingyu Zhang: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Jian Li: Corresponding authors.; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
Hui-Min David Wang: Corresponding authors.; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan

Journal volume & issue: Vol. 15
p. 100390

Abstract

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In this study, we aimed to isolate and identify the bioactive compounds from 5-year pickled radish. The pickled radish was extracted with methanol or ethyl acetate. Sephadex LH-20, normal phase and reverse phase silica gel column chromatography were used for separation and purification, combined with thin layer chromatography (TLC), high performance liquid chromatography (HPLC), electrospray mass spectrometry (ESI-MS), nuclear magnetic resonance spectroscopy (NMR) technology for structural identification. The results showed that 6 compounds were separated and purified from methanol and ethyl acetate extracts of 5-year-old pickled radish. The structures were identified as 5-hydroxymethylfurfural, β-sitosterol, β-sitosterol-3-O-glucose glycosides, α-linolenic acid, 1-monopalmitin and chaenomic acid A. Using molecular docking, it was determined that β-sitosterol and its derivative β-sitosterol-3-O-glucose glycosides have high affinity for five antioxidant enzymes, and there were multiple hydrogen bonds between them. These results indicated that pickled radishes might be used as an important source of natural chemical substances.

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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