Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat

Wenyang Tao; Haibo Pan; He Jiang; Mengting Wang; Xingqian Ye; Shiguo Chen

doi:10.1016/j.foodchem.2021.130780

Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat

Food Chem. 2022 Mar 15:372:130780. doi: 10.1016/j.foodchem.2021.130780. Epub 2021 Aug 6.

Authors

Wenyang Tao¹, Haibo Pan¹, He Jiang², Mengting Wang¹, Xingqian Ye³, Shiguo Chen⁴

Affiliations

¹ Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
² Hangzhou Institute for Food and Drug Control, Hangzhou 310022, China.
³ Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
⁴ Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China. Electronic address: chenshiguo210@163.com.

PMID: 34624778
DOI: 10.1016/j.foodchem.2021.130780

Abstract

Proanthocyanidins is flavan-3-ol polymers with many activities which attracted a lot of attention. However, most of the proanthocyanidins come from fruits and seeds, resulting in higher costs. The extraction of proanthocyanidins from leaves that were trimmed as wastes from fruit trees is of good economic benefits. The proanthocyanidins in persimmon leaves and loquat leaves were extracted and purified. The purity of persimmon and loquat leaves were 85.33 ± 0.11% and 88.45 ± 0.96% with yield of 3.40% and 2.37% respectively. Detailed structure information was analyzed. Persimmon leaves proanthocyanidins mainly consist of catechin with B-type link along with a small portion of gallocatechin, catechin gallate and A-type link. Loquat leaves proanthocyanidins consist of catechin, gallocatechin, gallocatechin gallate and afzelechin with B-type link along with a small portion of A-type link. The α-amylase inhibition effect of the two leaves was analyzed. Persimmon leaves proanthocyanidins and loquat leaves proanthocyanidins were two mixed-type inhibitors to α-amylase.

Keywords: Leaves; Loquat; Persimmon; Proanthocyanidins; Waste; α-Amylase inhibitor.

MeSH terms

Catechin*
Diospyros*
Eriobotrya*
Fruit
Plant Leaves
Proanthocyanidins*

Substances

Proanthocyanidins
Catechin