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Purification and identification of rambutan ( Nephelium lappaceum ) peel phenolics with evaluation of antioxidant and antiglycation activities in vitro
Author(s) -
Yongliang Zhuang,
Qingyu Ma,
Yan Guo,
Liping Sun
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13455
Subject(s) - gallic acid , ellagic acid , chemistry , rambutan , adsorption , phenols , chromatography , desorption , antioxidant , polyphenol , food science , organic chemistry
Summary The crude rambutan peel phenolic (RPP) extracts were purified by resin adsorption technology. NKA‐9 resin with the best adsorption capacity and desorption ratio was chosen to dynamically purify crude RPP. Adsorption capacity and desorption ratio of NKA‐9 resin were 91.85 mg gallic acid equivalent (GAE) g −1 and 90.45%, respectively. Purification processes enriched total phenolic content, and the contents in crude and purified RPP were 579.72 and 877.11 mg GAE g −1 extract powder, respectively. Phytochemical compounds of RPP were qualitatively and quantitatively indentified by mass spectrometry. Purification of the resin as expected elevated the concentrations of major phenolic compounds, especially geraniin and ellagic acid. Antioxidant and antiglycation activities of crude and purified fractions were evaluated in vitro . Crude and purified RPP had high inhibitory effects on oxidation and glycation, and purified RPP showed stronger bioactivity than crude RPP ( P < 0.05), which might be due to their differences in phenolic profiles.