Phenolic profile and antioxidant activity of the edible tree peony flower and underlying mechanisms of preventive effect on H2O2-induced oxidative damage in Caco-2 cells

50Citations
Citations of this article
33Readers
Mendeley users who have this article in their library.

Abstract

The entire phenolic profiles and antioxidant activities of different organs of the edible tree peony flowers (Fengdan Bai (FDB)) were analyzed. HPLC-quadrupole time-of-flight mass spectrometer (Q-TOF-MS/MS) analyses of individual phenolic compounds revealed that the petal and stamen contained higher levels of flavonoid glycosides than other organs (p < 0.05). Kaempferol-3,7-di-O-glucoside was the dominant flavonoid in these two organs, however, the calyx and ovary contained higher contents of gallic acid derivatives than other organs (p < 0.05). Hexa-O-galloyl-glucose was the dominant species in the calyx and ovary. At the same concentration of total phenolic extract (TPE), the stamen had the highest protection effect on Caco-2 cell oxidative damage induced by H2O2. The antioxidant effect was attributed to potent antioxidant capability; restored redox state due to the increased expression of glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD); and improved barrier function of Caco-2 cell owing to increased zonula occludens-1 (ZO-1), CLDN3 (Claudin 3), and occludin mRNA expression. As a new resource food, the edible tree peony flower is a potential functional food material and natural antioxidants resource.

Cite

CITATION STYLE

APA

Xiang, J., Yang, C., Beta, T., Liu, S., & Yang, R. (2019). Phenolic profile and antioxidant activity of the edible tree peony flower and underlying mechanisms of preventive effect on H2O2-induced oxidative damage in Caco-2 cells. Foods, 8(10). https://doi.org/10.3390/foods8100471

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free