Optimization of Preparation Conditions and in Vitro Antioxidant Activity of Proanthocyanidin Extract from Pennisetum purpureum Schumab

LIU Saige; RAN Sijiao; NI Haihua; DU Yong; GAO Yanhua; CHEN Shiyong

doi:10.3969/j.issn.1006-267x.2022.11.061

2022 , Vol. 34 >Issue 11: 7443 - 7454

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.11.061

RESEARCH PAPER

Optimization of Preparation Conditions and in Vitro Antioxidant Activity of Proanthocyanidin Extract from Pennisetum purpureum Schumab

LIU Saige ,
RAN Sijiao ,
NI Haihua ,
DU Yong ,
GAO Yanhua ,
CHEN Shiyong

Expand

Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resources Reservation and Utilization, Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, China

Received date: 2022-05-07

Online published: 2022-11-14

Fold

Abstract

This experiment was conducted to explore the optimal preparation conditions of proanthocyanidin extract from Pennisetum purpureum Schumab, to establish a rapid and sensitive method to determine the extract content, and to evaluate the in vitro antioxidant activity. Firstly, a p-(dimethylamino) cinnamaldehyde (DMAC) method was established to determine the concentration of proanthocyanidin extract from Pennisetum purpureum Schumab. On this basis, a single factor screening test was carried out to determine the extraction conditions, and response surface analysis was utilized to optimize the parameters of solid-liquid ratio, extraction temperature and extraction time. Finally, the proanthocyanidin extract from Pennisetum purpureum Schumab samples were prepared according to the optimal conditions and their in vitro scavenging rates of 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical (ABTS·), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and hydroxy radical (OH·) were analyzed. The result showed that the optimal preparation condition parameters of proanthocyanidin extract from Pennisetum purpureum Schumab were as follows:solid-liquid ratio, 1:110 g/mL; extraction temperature 55℃ and extraction time 60 min, and the extracted proanthocyanidin B2 content was 5.06 mg/g. When the proanthocyanidin extract from Pennisetum purpureum Schumab concentration was 200 mg/mL, the scavenging rates of ABTS· and DPPH· were 95.69% and 96.79%, respectively; when the concentration was 25 mg/mL, the scavenging rates of OH· was 90.04%. In summary, this study establishes a rapid and sensitive laboratory method for the concentration determination of proanthocyanidin extract from Pennisetum purpureum Schumab, and the proanthocyanidin extract from Pennisetum purpureum Schumab prepared using optimize the extraction conditions by response surface analysis show relatively good antioxidant activities in vitro.

Key words： Pennisetum purpureum Schumab; proanthocyanidins; optimization of extraction conditions; response surface analysis; antioxidant activity in vitro

Cite this article

LIU Saige , RAN Sijiao , NI Haihua , DU Yong , GAO Yanhua , CHEN Shiyong . Optimization of Preparation Conditions and in Vitro Antioxidant Activity of Proanthocyanidin Extract from Pennisetum purpureum Schumab[J]. Chinese Journal of Animal Nutrition, 2022 , 34(11) : 7443 -7454 . DOI: 10.3969/j.issn.1006-267x.2022.11.061

References

[1] DIXON R A, SARNALA S.Proanthocyanidin biosynthesis-a matter of protection[J].Plant Physiology, 2020, 184(2):579-591.

[2] RAUF A, IMRAN M, ABU-IZNEID T, et al.Proanthocyanidins:a comprehensive review[J].Biomedicine & Pharmacotherapy, 2019, 116:108999.
[3] HUANG Z A, LIU X H, GAO Y K, et al.Experimental study on the compound system of proanthocyanidin and polyethylene glycol to prevent coal spontaneous combustion[J].Fuel, 2019, 254:115610.
[4] ODAI T, TERAUCHI M, KATO K, et al.Effects of grape seed proanthocyanidin extract on vascular endothelial function in participants with prehypertension:a randomized, double-blind, placebo-controlled study[J].Nutrients, 2019, 11(12):2844.
[5] 覃国新, 李慧玲, 何洁, 等.固相萃取净化HPLC法同时检测荔枝皮中的几种原花青素[J].现代食品科技, 2021, 37(7):310-314, 73. QIN G X, LI H L, HE J, et al.Determination of several procyanidins in litchi pericarp by HPLC with pass-through extraction[J].Modern Food Science & Technology, 2021, 37(7):310-314, 73.(in Chinese)
[6] LU D, WANG L J, ZHANG W, et al.Study on the antioxidant ability of procyanidins and their complexes[J].E3S Web of Conferences, 2022, 341:01013.
[7] FARHA A K, YANG Q Q, KIM G, et al.Tannins as an alternative to antibiotics[J].Food Bioscience, 2020, 38:100751.
[8] LIU W, ZHAO S Q, WANG J Q, et al.Grape seed proanthocyanidin extract ameliorates inflammation and adiposity by modulating gut microbiota in high-fat diet mice[J].Molecular Nutrition & Food Research, 2017, 61(9):1601082.
[9] WU Y, MA N, SONG P X, et al.Grape seed proanthocyanidin affects lipid metabolism via changing gut microflora and enhancing propionate production in weaned pigs[J].The Journal of Nutrition, 2019, 149(9):1523-1532.

[10] SIERRA-CRUZ M, MIGUÉNS-GÓMEZ A, GRAU-BOVÉ C, et al.Grape-seed proanthocyanidin extract reverts obesity-related metabolic derangements in aged female rats[J].Nutrients, 2021, 13(6):2059.
[11] 朱杰, 武炳超, 张欢, 等.紫色象草辐射诱变M2代的遗传和表型变异研究[J].四川农业大学学报, 2021, 39(5):681-687. ZHU J, WU B C, ZHANG H, et al.Genetic and phenotypic variation of radiation induced M2 generation in purple elephant grass[J].Journal of Sichuan Agricultural University, 2021, 39(5):681-687.(in Chinese)
[12] 焦文静.紫象草花色苷的提取纯化、结构分析及特性研究[D].硕士学位论文.福州:福建农林大学, 2015. JIAO W J.Study on extraction, purification, identifieation and properties of anthocyanins from purple elephant grass[D].Master's Thesis.Fuzhou:Fujian Agriculture and Forestry University, 2015.(in Chinese)
[13] 黄志朝, 易显凤, 庞天德, 等.紫色象草发酵料对桂科黑猪育肥效果分析[J].饲料研究, 2021, 44(13):35-39. HUANG Z C, YI X F, PANG T D, et al.Fattening effect of fermented Pennisetum purpureum Schumab cv. purple on Guike black pigs[J].Feed Research, 2021, 44(13):35-39.(in Chinese)
[14] ZHOU S F, CHEN J, LAI Y S, et al.Integrative analysis of metabolome and transcriptome reveals anthocyanins biosynthesis regulation in grass species Pennisetum purpureum[J].Industrial Crops and Products, 2019, 138:111470.
[15] 黄雪松, 黄文烨.对-二甲基氨基肉桂醛法测定山竹原花青素[J].现代食品科技, 2013, 29(7):1687-1690. HUANG X S, HUANG W Y.Determination of proanthocyanidins in mangosteen by 4-(dimethylamino) cinnamaldehyde assay[J].Modern Food Science & Technology, 2013, 29(7):1687-1690.(in Chinese)
[16] MAMET T, GE Z Z, ZHANG Y, et al.Interactions between highly galloylated persimmon tannins and pectins[J].International Journal of Biological Macromolecules, 2018, 106:410-417.
[17] 石磊, 高哲, 刘丽南, 等.四种原花青素含量测定方法比较[J].食品工业科技, 2019, 40(15):242-247, 253. SHI L, GAO Z, LIU L N, et al.Comparison of four methods for quantitation of proanthocyanidin[J].Science and Technology of Food Industry, 2019, 40(15):242-247, 253.(in Chinese)
[18] PORTER L J, HRSTICH L N, CHAN B G.The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin[J].Phytochemistry, 1985, 25(1):223-230.

[19] 孙芸, 谷文英.硫酸-香草醛法测定葡萄籽原花青素含量[J].食品与发酵工业, 2003, 29(9):43-46. SUN Y, GU W Y.Determination of procyanidin content in grape seed using H₂SO₄-vanillin assay[J].Food and Fermentation Industries, 2003, 29(9):43-46.(in Chinese)
[20] 严猛.天然棕色棉色素的液相色谱分离及缩合单宁的定量分析[D].硕士学位论文.杭州:浙江理工大学, 2016. YAN M.Liquid chromatograph separation of pigments in naturally brown cotton and condensed tannin analysis[D].Master's Thesis.Hangzhou:Zhejiang Sci-Tech University, 2016.(in Chinese)
[21] PRIOR R L, FAN E, JI H P, et al.Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders[J].Journal of the Science of Food and Agriculture, 2010, 90(9):1473-1478.

[22] BASALEKOU M, KYRALEOU M, PAPPAS C, et al.Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology[J].Food Chemistry, 2019, 299:125135.
[23] 孙芸.葡萄籽原花青素聚合度与功效关系的研究[D].博士学位论文.无锡:江南大学, 2004. SUN Y.Study on the degree of polymerization and bioactivities of grape Seed procyanidins[D].Ph.D.Thesis.Wuxi:Jiangnan University, 2004.(in Chinese)
[24] CHEN J, THILAKARATHNA W P D W, ASTATKIE T, et al.Optimization of catechin and proanthocyanidin recovery from grape seeds using microwave-assisted extraction[J].Biomolecules, 2020, 10(2):243.
[25] FERNÁNDEZ K, VEGA M, ASPÉ E.An enzymatic extraction of proanthocyanidins from País grape seeds and skins[J].Food Chemistry, 2015, 168:7-13.
[26] CAO J, CHEN L Y, LI M H, et al.Efficient extraction of proanthocyanidin from Ginkgo biloba leaves employing rationally designed deep eutectic solvent-water mixture and evaluation of the antioxidant activity[J].Journal of Pharmaceutical and Biomedical Analysis, 2018, 158:317-326.
[27] CHEN F L, DU X Q, ZU Y G, et al.Microwave-assisted method for distillation and dual extraction in obtaining essential oil, proanthocyanidins and polysaccharides by one-pot process from Cinnamomi Cortex[J].Separation and Purification Technology, 2016, 164:1-11.
[28] NETO R T, SANTOS S A O, OLIVEIRA J, et al.Biorefinery of high polymerization degree proanthocyanidins in the context of circular economy[J].Industrial Crops and Products, 2020, 151:112450.
[29] THILAKARATHNA W P D W, RUPASINGHE H P V.Optimization of the extraction of proanthocyanidins from grape seeds using ultrasonication-assisted aqueous ethanol and evaluation of anti-steatosis activity in vitro[J].Molecules, 2022, 27(4):1363.
[30] KALLI E, LAPPA I, BOUCHAGIER P, et al.Novel application and industrial exploitation of winery by-products[J].Bioresources and Bioprocessing, 2018, 5(1):46.
[31] RANJHA M M A N, IRFAN S, LORENZO J M, et al.Sonication, a potential technique for extraction of phytoconstituents:a systematic review[J].Processes, 2021, 9(8):1406.
[32] MARTÍN-GARCÍA B, PASINI F, VERARDO V, et al.Optimization of sonotrode ultrasonic-assisted extraction of proanthocyanidins from brewers' pent grains[J].Antioxidants, 2019, 8(8):282.
[33] RAN L, YANG C, XU M L, et al.Enhanced aqueous two-phase extraction of proanthocyanidins from grape seeds by using ionic liquids as adjuvants[J].Separation and Purification Technology, 2019, 226:154-161.
[34] WANG Y G, ZHANG X, MA X Q, et al.Study on the kinetic model, thermodynamic and physicochemical properties of glycyrrhiza polysaccharide by ultrasonic assisted extraction[J].Ultrasonics Sonochemistry, 2019, 51:249-257.
[35] GOUDA M, EL-DIN BEKHIT A, TANG Y, et al.Recent innovations of ultrasound green technology in herbal phytochemistry:a review[J].Ultrasonics Sonochemistry, 2021, 73:105538.
[36] LV J M, GOUDA M, ZHU Y Y, et al.Ultrasound-assisted extraction optimization of proanthocyanidins from kiwi (Actinidia chinensis) leaves and evaluation of its antioxidant activity[J].Antioxidants, 2021, 10(8):1317.
[37] GALANO A, RAÚL ALVAREZ-IDABOY J.Computational strategies for predicting free radical scavengers' protection against oxidative stress:where are we and what might follow?[J].International Journal of Quantum Chemistry, 2019, 119(2):e25665.
[38] 张慧文, 张玉, 马超美.原花青素的研究进展[J].食品科学, 2015, 36(5):296-304. ZHANG H W, ZHANG Y, MA C M.Progress in procyanidins research[J].Food Science, 2015, 36(5):296-304.(in Chinese)
[39] 余修亮, 朱志平, 李佳桥, 等.莲子壳原花青素超声提取工艺优化及其抗氧化活性[J].中国食品学报, 2018, 18(12):99-109. YU X L, ZHU Z P, LI J Q, et al.Optimization of the extraction process of proanthocyanidins from lotus (Nelumbo nucifera Gaertn.) seed epicarp and their antioxidant activities[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(12):99-109.(in Chinese)
[40] 汪玉玲, 蔡为荣, 卓允允, 等.速逆流色谱分离制备青桑葚中原花青素及其抗氧化活性研究[J/OL].天然产物研究与开发:1-13[2022-04-10].http://kns.cnki.net/kcms/detail/51.1335.q.20220318.1716.006.html. WANG Y L, CAI W R, ZHUO Y Y, et al.Separation of procyanidins from green mulberry by high-speed countercurrent chromatography and their antioxidant activity[J].Natural Product Research and Development:1-13[2022-04-10].http://kns.cnki.net/kcms/detail/51.1335.q.20220318.1716.006.html.(in Chinese)
[41] 景联鹏, 唐徐禹, 顾丽莉, 等.植物中黄酮类化合物提取技术研究进展[J].纤维素科学与技术, 2021, 29(4):60-70. JING L P, TANG X Y, GU L L, et al.Research progress on extraction methods of flavonoids from plants[J].Journal of Cellulose Science and Technology, 2021, 29(4):60-70.(in Chinese)

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References