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Phenolic Profile and Antioxidant Activity of the Edible Tree Peony Flower and Underlying Mechanisms of Preventive Effect on H2O2-Induced Oxidative Damage in Caco-2 Cells

1
College of Food & Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
2
Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
3
Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
4
College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 471; https://doi.org/10.3390/foods8100471
Received: 7 September 2019 / Revised: 28 September 2019 / Accepted: 4 October 2019 / Published: 10 October 2019
(This article belongs to the Special Issue Antioxidant Natural Products in Foods)
The entire phenolic profiles and antioxidant activities of different organs of the edible tree peony flowers (Fengdan Bai (FDB)) were analyzed. HPLC-quadrupole time-of-flight mass spectrometer (Q-TOF-MS/MS) analyses of individual phenolic compounds revealed that the petal and stamen contained higher levels of flavonoid glycosides than other organs (p < 0.05). Kaempferol-3,7-di-O-glucoside was the dominant flavonoid in these two organs, however, the calyx and ovary contained higher contents of gallic acid derivatives than other organs (p < 0.05). Hexa-O-galloyl-glucose was the dominant species in the calyx and ovary. At the same concentration of total phenolic extract (TPE), the stamen had the highest protection effect on Caco-2 cell oxidative damage induced by H2O2. The antioxidant effect was attributed to potent antioxidant capability; restored redox state due to the increased expression of glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD); and improved barrier function of Caco-2 cell owing to increased zonula occludens-1 (ZO-1), CLDN3 (Claudin 3), and occludin mRNA expression. As a new resource food, the edible tree peony flower is a potential functional food material and natural antioxidants resource.
Keywords: tree peony flower; HPLC-Q-TOF-MS/MS; phenolic profiles; in vitro antioxidant activity; cellular antioxidant properties tree peony flower; HPLC-Q-TOF-MS/MS; phenolic profiles; in vitro antioxidant activity; cellular antioxidant properties
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Xiang, J.; Yang, C.; Beta, T.; Liu, S.; Yang, R. Phenolic Profile and Antioxidant Activity of the Edible Tree Peony Flower and Underlying Mechanisms of Preventive Effect on H2O2-Induced Oxidative Damage in Caco-2 Cells. Foods 2019, 8, 471.

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