Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity

Zhen Xiao; Dalong Li; Dejian Huang; Junwei Huo; Haixia Wu; Xiaonan Sui; Yan Zhang

doi:10.1016/j.foodres.2023.113495

Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity

Food Res Int. 2023 Dec;174(Pt 1):113495. doi: 10.1016/j.foodres.2023.113495. Epub 2023 Sep 23.

Authors

Zhen Xiao¹, Dalong Li², Dejian Huang³, Junwei Huo⁴, Haixia Wu⁵, Xiaonan Sui⁶, Yan Zhang⁷

Affiliations

¹ College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
² Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
³ Department of Food Science and Technology, National University of Singapore, 117543, Singapore.
⁴ Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China. Electronic address: huojunwei@neau.edu.cn.
⁵ College of Chemistry and Chemical Engineering, Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, Hohhot 010021, China. Electronic address: chmwuhx@imu.edu.cn.
⁶ Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
⁷ Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China. Electronic address: zhang_yan@neau.edu.cn.

PMID: 37986497
DOI: 10.1016/j.foodres.2023.113495

Abstract

The aim of this study was to investigate a more practical method for obtaining non-extractable polyphenols (NEPPs) from blue honeysuckle fruit pomace. Three methods, namely acid, alkaline, and enzymatic hydrolysis, were utilized to extract NEPPs. The findings indicated that alkaline hydrolysis was the most effective method for releasing NEPPs, which demonstrated higher levels of total flavonoid content (TFC) and total phenolic content (TPC) from blue honeysuckle fruit pomace. Additionally, higher TPC and TFC levels were related to a stronger antioxidant capacity. Qualitative and quantitative analysis using HPLC-HR-TOF-MS/MS revealed that acid hydrolysis resulted in a greater concentration of certain phenolic acids, while alkaline hydrolysis yielded a higher concentration of flavonoids, and enzymatic hydrolysis produced a wider range of phenolic compositions. Despite the fact that enzymatic hydrolysis is considered a gentler method, the researchers concluded that alkaline hydrolysis was the most appropriate method for obtaining NEPPs from blue honeysuckle fruit pomace.

Keywords: Alkaline hydrolysis; Fruit pomace; Haskap; LC-MS; Non-extractable polyphenols.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis
Flavonoids
Fruit / chemistry
Lonicera*
Phenols / analysis
Polyphenols* / analysis
Tandem Mass Spectrometry

Substances

Polyphenols
Antioxidants
Phenols
Flavonoids