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Open AccessArticle

Polyphenolic Profile and Antioxidant Capacity of Extracts from Gordonia axillaris Fruits

by Ya Li 1,†, Shi-Yu Cao 1,†, Sheng-Jun Lin 2, Jia-Rong Zhang 3, Ren-You Gan 3,* and Hua-Bin Li 1,*
1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
Zhongshan Center for Disease Control and Prevention, Zhongshan 528403, China
3
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
*
Authors to whom correspondence should be addressed.
The authors contributed equally to this work.
Antioxidants 2019, 8(6), 150; https://doi.org/10.3390/antiox8060150
Received: 15 April 2019 / Revised: 24 May 2019 / Accepted: 26 May 2019 / Published: 29 May 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
An ultrasonic-assisted extraction (UAE) method was adopted to extract natural antioxidants from edible Gordonia axillaris fruit. Single-factor experiments and response surface methodology were conducted to investigate the influences of five different parameters on antioxidant capacity. The optimal conditions of the UAE were 39.78% ethanol, 30.94 mL/g solvent/material ratio, 59.47 min extraction time, 40 °C temperature, and 400 W ultrasonication power. The antioxidant capacity was 525.05 ± 14.34 µmol Trolox/g DW under the optimal conditions, which was in agreement with the predicted one (531.71 µmol Trolox/g DW). Additionally, in comparison with two traditional methods (maceration and Soxhlet extraction), the established UAE method greatly improved the yield of antioxidants and significantly reduced the extraction time. Besides, nine phenolic compounds were identified and quantified in the extract of Gordonia axillaris fruits by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), including rutin, gallic acid, protocatechuic acid, epicatechin, 2-hydrocinnamic acid, p-coumaric acid, quercetin, epicatechin gallate, and ferulic acid. The richness of phenolic compounds in the Gordonia axillaris fruits indicated its potential health benefits, and its extract rich in antioxidants could be developed into functional food or nutraceuticals with the potential to prevent certain diseases induced by oxidative stress, such as cardiovascular diseases and cancers. This study also provided a way to enhance the economic values of Gordonia axillaris fruits compared to raw fruits. View Full-Text
Keywords: Gordonia axillaris; ultrasonic-assisted extraction; antioxidant; phenolic compound; response surface methodology Gordonia axillaris; ultrasonic-assisted extraction; antioxidant; phenolic compound; response surface methodology
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Li, Y.; Cao, S.-Y.; Lin, S.-J.; Zhang, J.-R.; Gan, R.-Y.; Li, H.-B. Polyphenolic Profile and Antioxidant Capacity of Extracts from Gordonia axillaris Fruits. Antioxidants 2019, 8, 150.

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