Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea

Yongpeng Wang; Zhengxuan Wang; Qingwang Xue; Li Zhen; Yudan Wang; Jianxin Cao; Yaping Liu; Afsar Khan; Tianrui Zhao; Guiguang Cheng

doi:10.1016/j.foodchem.2022.135271

Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea

Food Chem. 2023 May 30:409:135271. doi: 10.1016/j.foodchem.2022.135271. Epub 2022 Dec 23.

Authors

Yongpeng Wang¹, Zhengxuan Wang¹, Qingwang Xue², Li Zhen¹, Yudan Wang³, Jianxin Cao¹, Yaping Liu¹, Afsar Khan⁴, Tianrui Zhao⁵, Guiguang Cheng⁶

Affiliations

¹ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
² Department of Chemistry, Liaocheng University, Liaocheng 252059, China.
³ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China.
⁴ Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan.
⁵ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: food363@163.com.
⁶ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: ggcheng@kust.edu.cn.

PMID: 36587513
DOI: 10.1016/j.foodchem.2022.135271

Abstract

This study aims to explore whether ultra-high pressure (UHP) pre-treatment strengthened the bioaccessibility and bioactivities of the free (QF), esterified (QE) and insoluble-bound phenolics (QIB) from Que Zui tea (QT). The results revealed that the extraction yields, the total phenolic (TPC) and total flavonoid contents (TFC) of three phenolic fractions from QT were markedly increased after ultra-high pressure (UHP) processing (p < 0.05). A total of 19 and 20 compounds were characterized and quantified in non- and UHP-treated QT, respectively, including the content of 6'-O-caffeoylarbutin (11775.68 and 13248.87 μg/g of dry extract) was highest in QF, the content of caffeic acid was highest in QE (2131.58 and 7362.99 μg/g of dry extract) and QIB (9151.89 and 10930.82 μg/g of dry extract). QF, QE and QIB from QT after UHP processing had better antioxidant, ROS scavenging, and anti-apoptosis effects. The possible mechanism of cytoprotective effect was related to Keap1-Nrf2 pathway.

Keywords: 1,4-Fihydroxy-2-naphthoic acid (PubChem CID: 671); 2,4-Dihydroxybenzoic acid (PubChem CID: 1491); 6-O- Caffeoyl-d-glucopyranose (PubChem CID: 10427456); 6′-O-Caffeoylarbutin (PubChem CID: 15689808); Antioxidant activity; Arbutin (PubChem CID: 440936); Azelaic acid (PubChem CID: 2266); Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cytoprotective effect; Dunalianoside E (PubChem CID: 72737667); Kaempferol-3-O-β-d-glucoside (PubChem CID: 25203515); Methyl chlorogenic acid (PubChem CID: 6476139); Que Zui tea; Quercetin (PubChem CID: 5280343); Quinic acid (PubChem CID: 6508); Robustaside A (CAS Registry Number 148810–39-3); Rosmarinate (PubChem CID: 639655); Sebacic acid (PubChem CID: 5192); UHPLC-ESI-HR-MS/MS; Ultra-high pressure; Vanillin isobutyrate (PubChem CID: 539829); p-Coumaric acid (PubChem CID: 637542); p-Coumaroyl quinic acid (PubChem CID: 6441280); p-Hydroxy benzoic acid (PubChem CID: 135).

MeSH terms

Antioxidants* / analysis
Antioxidants* / pharmacology
Chromatography, High Pressure Liquid / methods
Kelch-Like ECH-Associated Protein 1
NF-E2-Related Factor 2*
Phenols / analysis
Phenols / pharmacology
Plant Extracts / pharmacology
Tea

Substances

Antioxidants
Kelch-Like ECH-Associated Protein 1
NF-E2-Related Factor 2
Phenols
Plant Extracts
Tea