Dataset Information

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.

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.

SUBMITTER: Xiang J

PROVIDER: S-EPMC6835411 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature

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Publications

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.

Xiang Jinle J Yang Chengbo C Beta Trust T Liu Shangxi S Yang Runqiang R

Foods (Basel, Switzerland) 20191010 10

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 ...[more]

PMID: 31658783

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Project description:The widespread reliance on single-use plastics (SUPs) has fostered a global throwaway culture, especially in the food packaging industry, where convenience and low cost have driven their adoption, posing serious environmental threats, particularly to marine ecosystems and biodiversity. Edible and ecofriendly packaging made from millet, specifically sorghum (Sorghum bicolor (L.) Moench), is a promising solution to mitigate SUP consumption and promote sustainability. This study explores the development of edible sorghum bowls, enhanced through roasting and incorporating 3 g of hibiscus and rose flower powders. The standardized sorghum bowl was analyzed for nutritional value; optical, technological, functional, and mechanical properties; and shelf life, and the results were discussed. The bowls, 18.5 g of average weight, dimensions of 10.2 cm, and a thickness of 3 mm, were baked in a unique bowl-shaped mold at 80°C for 7 min. Enhancing the bowls with flower powder improved their optical properties and nutrient content. The addition of flower powder also increased phytochemical levels, according to qualitative analysis, while roasting sorghum reduced tannin and phytic acid content. The IC50 values revealed that hibiscus (47.74 mg/mL) and rose (39.87 mg/mL) enrichment boosted antioxidant activity. Sensory evaluations favored roasted bowls across all attributes, while Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analyzer (TGA) analyses confirmed significant structural changes. The enhanced bowls exhibited greater hardness and hold hot or cold snacks for 90 min without compromising structural integrity. Additionally, these bowls demonstrated an extended shelf life, low microbial count (1 × 101CFU/g), reduced toxicity (3%-10% mortality in brine shrimp assays), and complete biodegradation within 15 days in wet soil. These findings indicate that sorghum-based edible bowls present a nutritious, viable, less toxic alternative to SUPs, appealing to a broad demographic, especially in the food and tourism sector, and contributing to environmental conservation by reducing plastic waste and suitable for wide consumption.

Dataset Information

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.

Publications

Phenolic Profile and Antioxidant Activity of the Edible Tree Peony Flower and Underlying Mechanisms of Preventive Effect on H<sub>2</sub>O<sub>2</sub>-Induced Oxidative Damage in Caco-2 Cells.

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