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Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction

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Abstract

Subcritical water-ethanol extraction (SWE) was performed to extract proanthocyanidins (PAs) from Chinese quince fruits. The extraction parameters (temperature, time, liquid-solid ratio) were optimized using response surface methodology (RSM), based on single-factor experiments. The optimal SWE conditions were: temperature, 135 °C; time, 31 min; liquid-solid ratio, 32 mL/g. The maximum PAs obtained were 22.36 ± 0.35 mg PB2/g DW, which matched predicted values. In the analysis of PAs, 7 compounds were identified: catechin, epicatechin, epicatechin gallate, epigallocatechin-3-gallate, and proanthocyanidins dimers, trimers and tetramers. Structurally, these PAs contained substantial procyanidin (PC) but little prodelphinidin (PD). The findings revealed that SWE yielded more total PA than the conventional method extraction (CME). Furthermore, compared with CME PAs, PAs obtained by SWE showed higher radical scavenging capacities (IC50: 139.32 µg/mL for DPPH; IC50: 113.11 µg/mL for ABTS) and stronger α-amylase inhibition (IC50: 88.29 µg/mL). These results indicate that SWE is an efficient method for the separation of PAs from Chinese quince. Chinese quince PAs represent a potentially valuable resource for use in functional foods and nutraceuticals.

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Acknowledgements

This work was funded by the Doctor Foundation of Henan University of Technology (No: 2021BS051) and China Agriculture Research System of MOF and MARA (CARS14-1-29).

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Authors and Affiliations

  1. College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China

    Shou-Tao Wang, Ya-Qian Dan, Chen-Xia Zhang, Ting-Ting Lv, Zhao Qin, Hua-Min Liu, Yu-Xiang Ma & Xue-De Wang

  2. Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, 450001, China

    Shou-Tao Wang, Chen-Xia Zhang, Ting-Ting Lv, Zhao Qin, Hua-Min Liu, Yu-Xiang Ma & Xue-De Wang

  3. National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China

    Jing-Ren He

  4. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China

    Jing-Ren He

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  1. Shou-Tao Wang
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Wang, ST., Dan, YQ., Zhang, CX. et al. Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction. Food Measure 17, 1703–1713 (2023). https://doi.org/10.1007/s11694-022-01739-x

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