title: Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay.
abstract: An extract isolated from Choerospondias axillaris peels was separated into five fractions using size-exclusion chromatography. The structural composition and mean degree of polymerization (mDP) of these fractions were then characterized by acid-catalysis followed by HPLC analysis. The antioxidant activity of each fraction was determined using a combination of chemical-based methods (DPPH, ABTS(+) radical scavenging activity, ferric-reducing antioxidant power, and phosphomolybdate assay) and a cellular-based assay. All fractions tested were found to have high total phenolics contents and were rich in proanthocyanidins. The mDP of fractions (F1-F5) ranged from 1.92 to 9.25. When tested by the chemical-based assays, the antioxidant activity of the fractions did not depend on molecular weight of the phenolics. Conversely, when tested by the cellular-based assay the antioxidant activity actually decreased with increasing molecular weight of the proanthocyanidins. These experiments highlight the limitations of using chemical-based assays to establish the antioxidant activity of proanthocyanidins within biological systems.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Xieyi
authors.initials: X
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Jun
authors.initials: J
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Chengmei
authors.initials: C
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China. Electronic address: liti@ncu.edu.cn.
authors.forename: Ti
authors.initials: T
authors.lastname: Li
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Taotao
authors.initials: T
authors.lastname: Dai
authors.affiliation: Jiangxi Qiyunshan Food Co., Ltd, Ganzhou 341000, Jiangxi, PR China.
authors.forename: Jiyan
authors.initials: J
authors.lastname: Liu
mesh_terms: D027926:Anacardiaceae / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D049109:Cell Proliferation / Q000187:drug effects*; D002478:Cells, Cultured; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*; D061307:Human Umbilical Vein Endothelial Cells / Q000187:drug effects; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D044945:Proanthocyanidins / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; D044945:Proanthocyanidins
keywords: Antioxidants; Cellular-based methods; Choerospondias axillaris; Nutraceuticals; Proanthocyanidins; Structure-activity