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Two Kaempferol Glycosides Separated from Camellia Oleifera Meal by High‐Speed Countercurrent Chromatography and Their Possible Application for Antioxidation
Author(s) -
Zheng Liufeng,
Chen Li,
Li Jing,
Liang Li,
Fan Yawei,
Qiu Leyun,
Deng Zeyuan
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14765
Subject(s) - camellia oleifera , kaempferol , chemistry , dpph , glycoside , extraction (chemistry) , chromatography , high performance liquid chromatography , antioxidant , flavonoid , catechin , polyphenol , food science , organic chemistry , biochemistry
Abstract Recently, kaempferol and its glycosides have attracted considerable attention owing to their potentially health‐benefitting properties including protection against chronic diseases. Here, a microwave‐assisted extraction (MAE) method was developed for the extraction of total flavonoid glycosides (FG) from Camellia oleifera meal, a major agrifood waste largely generated as a byproduct from the Camellia oil processing industry. Compared with traditional extraction methods, MAE enables more efficient extraction of FG. High‐speed countercurrent chromatography was then applied to separate FG from MAE extract, and two major compounds were successfully separated with purities above 90.0% as determined by HPLC. These two compounds were further identified by UV, FT‐IR, ESI‐MS, 1 H‐NMR, and 13 C‐NMR as kaempferol 3‐ O ‐[ α ‐L‐rhamnopyranosyl‐(1→6)‐ β ‐D‐glucopyranosyl]‐7‐ O ‐ β ‐D‐glucopyranoside and kaempferol 3‐ O ‐[ β ‐D‐glucopyranosyl‐(1→4)‐ α ‐L‐rhamnopyranosyl]‐7‐ O ‐ α ‐L‐rhamnopyranoside, which were for the first time separated from C. oleifera meal. The results of antioxidant activity assay demonstrated that both compounds had excellent scavenging activity for DPPH radical, and exhibited protective effects against H 2 O 2 ‐induced oxidative damage of vascular endothelial cells. The findings of this work suggest the possibility of employing C. oleifera meal as an attractive source of health‐promoting compounds, and at the same time facilitate its high‐value reuse and reduction of environmental burden.