title: Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods.
abstract: Guava leaves are used in traditional herbal teas as antidiabetic therapies. Flavonoids are the main active of Guava leaves and have many physiological functions. However, the flavonoid compositions and activities of Guava leaves could change due to microbial fermentation. A high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry method was applied to identify the varieties of the flavonoids in Guava leaves before and after fermentation. High-performance liquid chromatography, hierarchical cluster analysis and principal component analysis were used to quantitatively determine the changes in flavonoid compositions and evaluate the consistency and quality of Guava leaves. Monascus anka Saccharomyces cerevisiae fermented Guava leaves contained 2.32- and 4.06-fold more total flavonoids and quercetin, respectively, than natural Guava leaves. The flavonoid compounds of the natural Guava leaves had similarities ranging from 0.837 to 0.927. The flavonoid compounds from the Monascus anka S. cerevisiae fermented Guava leaves had similarities higher than 0.993. This indicated that the quality consistency of the fermented Guava leaves was better than that of the natural Guava leaves. High-performance liquid chromatography fingerprinting and chemometric analysis are promising methods for evaluating the degree of fermentation of Guava leaves based on quality consistency, which could be used in assessing flavonoid compounds for the production of fermented Guava leaves.
authors: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China.
authors: Lu
authors: L
authors: Wang
authors: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China.
authors: Xiaofei
authors: X
authors: Tian
authors: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China.
authors: Wenhao
authors: W
authors: Wei
authors: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China.|Jiangmen Nanyue Guava Farmer Cooperatives, Jiangmen, Guangdong, P. R. China.
authors: Gong
authors: G
authors: Chen
authors: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China. btzhqwu@scut.edu.cn.
authors: Zhenqiang
authors: Z
authors: Wu
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D031647:Psidium / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D005419:Flavonoids
keywords: Fingerprint analysis; Flavonoids; Guava leaves; Microbial fermentation; Similarity evaluation