Abstract:
:This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of their retention times, accurate mass measurements and subsequent mass fragmentation data, or by comparison with reference substances and literature. Among the detected compounds, 27 were reported for the first time in A. arguta fruits. The content of total polyphenols equal 845.54 mg/100 g dry weight (dw), and flavanols predominat (92% of total phenolic compounds). Flavonol derivatives, mainly glycosylated and acetylated forms of quercetin (22.64 mg/100 g dw) and kaempferol (18.40 mg/100 g dw) were quantified. The total content of phenolic acids was 29.63 mg/100 g dw, and neochlorogenic acid predominant. This anticholinergic activity effect of A. arguta fruits can be explained by the Pearson's correlation found between flavonols (r = 0.709 and 0.678), phenolic acids (r = 0.513 and 0.487), flavan-3-ols (r = 0.466 and 0.443) and anthocyanins (r = 0.312 and 0.301) for acetylcholinesterase (AChE) or butylcholinoesterase (BuChE), respectively. The data compiled from the quantitative polyphenol indicate that A. arguta fruits could be regarded as a promising source of bioactive functional food.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wojdyło A,Nowicka Pdoi
10.1016/j.foodchem.2018.07.084subject
Has Abstractpub_date
2019-01-15 00:00:00pages
216-223eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31225-1journal_volume
271pub_type
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