FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (12): 212-218.doi: 10.7506/spkx1002-6630-201812033
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SHEN Qing, LOU Leyan, YIN Pei, HUANG Rui, YE Xingqian, CHEN Jianchu*
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Abstract: In this study, the contents of phenolic compounds in five commercial brands of pickled and dried mustard were analyzed by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and their antioxidant activity was evaluated by four antioxidant capacity assays. The five brands were Xianhong (XH), Guguxian (GGX), Guanhuawang (GHW), and homemade products A and B (JTA and JTB). The results showed that the total phenol contents, the proportions of different phenolic classes and antioxidant activity were significantly different among five pickled and dried mustard brands. The total phenol content of GGX was 14.18 mg GAE/g, the total flavonoid content was 7.10 mg RE/g, and the antioxidant activity was 28.09, 31.72, 32.88 and 445.55 μmol TE/g as measured by 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonate (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) assays, respectively, which was significantly higher than that of the other four brands. A total of 17 phenolic compounds, including 9 flavonoids and 8 phenolic acids, were identified by HPLC-MS/MS. Among these, the major flavonoids were identified as rhoifolin, kaempferol, isorhamnetin, and naringenin, ferulic acid, p-coumaric acid and t-cinnamic acid were the main phenolic acids. In addition, among the four antioxidant capacity assays, the correlation between ABTS and FRAP was the highest with a correlation coefficient of 0.967; the antioxidant capacity of pickled and dried mustard evaluated by the ORAC method was significantly higher than those by three other methods; the ABTS method exhibited the highest correlation coefficient with antioxidants, which was the most suitable for evaluating the total antioxidant capacity of pickled and dried mustard. In summary, the total phenol contents and antioxidant capacities of different brands of commercially available pickled and dried mustard were different. Among them, GGX had the highest total phenol content and strongest antioxidant capacity.
Key words: pickled and dried mustard, phenolic compound, flavonoid, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), antioxidant activity
CLC Number:
TS255.52
SHEN Qing, LOU Leyan, YIN Pei, HUANG Rui, YE Xingqian, CHEN Jianchu. Phenolic Compounds and Antioxidant Capacity of Five Pickled and Dried Mustard Brands[J]. FOOD SCIENCE, 2018, 39(12): 212-218.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201812033
https://www.spkx.net.cn/EN/Y2018/V39/I12/212