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LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of phenolics from L. Sativum seedcake
Lepidium sativum is widely used as a culinary and medicinal herb and is claimed to cure many diseases. In this study, an attempt was made to investigate the biochemical composition and functional properties of L. sativum ethanolic extract. The extract contained a total phenolic content of 11.03 ± 0....
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| Published in: | Journal of food science and technology 2018-03, Vol.55 (3), p.1154-1163 |
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| creator | Kadam, Deepak Palamthodi, Shanooba Lele, S. S. |
| description | Lepidium sativum
is widely used as a culinary and medicinal herb and is claimed to cure many diseases. In this study, an attempt was made to investigate the biochemical composition and functional properties of
L. sativum
ethanolic extract. The extract contained a total phenolic content of 11.03 ± 0.75 (mg GAE/g dw plant material) and a flavonoid content of 4.79 ± 0.24 (mg QE/100 g dw plant material). Further, the extract was characterized by LC–ESI-Q-TOF–MS/MS profiling and the results showed that the ethanolic fraction contains many important phenolics such as Kaempferol, Coumaroylquinic acid,
p
-Coumaroyl glycolic acid, Caffeic acid. The identified compounds are known for their biological properties and therefore, the functional properties of the extract as a whole were also studied. The extract showed significant antioxidant activity (IC
50
values) 162.4 ± 2.3, 35.29 ± 1.02, 187.12 ± 3.4 and 119.32 ± 1.5 μg/ml in terms of DPPH, ABTS, Superoxide scavenging activity and metal chelating property respectively. Further, the extract showed IC
50
values, 73.72 ± 1.23 and 121.78 ± 1.03 μg/ml in HRBC membrane stabilization ability and protein denaturation inhibition capacity respectively, which in turn is a measure of its anti-inflammatory activity. The results of the study are promising and serve basis for further investigation into the plant and possible consideration for use in nutraceuticals and functional foods. |
| doi_str_mv | 10.1007/s13197-017-3031-8 |
| format | article |
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is widely used as a culinary and medicinal herb and is claimed to cure many diseases. In this study, an attempt was made to investigate the biochemical composition and functional properties of
L. sativum
ethanolic extract. The extract contained a total phenolic content of 11.03 ± 0.75 (mg GAE/g dw plant material) and a flavonoid content of 4.79 ± 0.24 (mg QE/100 g dw plant material). Further, the extract was characterized by LC–ESI-Q-TOF–MS/MS profiling and the results showed that the ethanolic fraction contains many important phenolics such as Kaempferol, Coumaroylquinic acid,
p
-Coumaroyl glycolic acid, Caffeic acid. The identified compounds are known for their biological properties and therefore, the functional properties of the extract as a whole were also studied. The extract showed significant antioxidant activity (IC
50
values) 162.4 ± 2.3, 35.29 ± 1.02, 187.12 ± 3.4 and 119.32 ± 1.5 μg/ml in terms of DPPH, ABTS, Superoxide scavenging activity and metal chelating property respectively. Further, the extract showed IC
50
values, 73.72 ± 1.23 and 121.78 ± 1.03 μg/ml in HRBC membrane stabilization ability and protein denaturation inhibition capacity respectively, which in turn is a measure of its anti-inflammatory activity. The results of the study are promising and serve basis for further investigation into the plant and possible consideration for use in nutraceuticals and functional foods.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-017-3031-8</identifier><identifier>PMID: 29487458</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>2,2-diphenyl-1-picrylhydrazyl ; anti-inflammatory activity ; Anti-inflammatory agents ; antioxidant activity ; Antioxidants ; Biochemical composition ; Biological properties ; Biopolymer denaturation ; Caffeic acid ; Chelation ; chemical composition ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Food Science ; functional foods ; Functional foods & nutraceuticals ; functional properties ; Glycolic acid ; Herbal medicine ; Inflammation ; inhibitory concentration 50 ; Kaempferol ; Lepidium sativum ; Medicinal plants ; Membrane proteins ; Nutrition ; oilseed cakes ; Original ; Original Article ; Phenolic compounds ; Phenols ; Plant extracts ; Protein denaturation ; Studies ; Superoxide</subject><ispartof>Journal of food science and technology, 2018-03, Vol.55 (3), p.1154-1163</ispartof><rights>Association of Food Scientists & Technologists (India) 2018</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-49a7e5e44ce04a22eb19e8f28a80757bc8b89edcdf9d792e86d57025f7cd0edf3</citedby><cites>FETCH-LOGICAL-c503t-49a7e5e44ce04a22eb19e8f28a80757bc8b89edcdf9d792e86d57025f7cd0edf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/1992795789/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/1992795789?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29487458$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kadam, Deepak</creatorcontrib><creatorcontrib>Palamthodi, Shanooba</creatorcontrib><creatorcontrib>Lele, S. S.</creatorcontrib><title>LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of phenolics from L. Sativum seedcake</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Lepidium sativum
is widely used as a culinary and medicinal herb and is claimed to cure many diseases. In this study, an attempt was made to investigate the biochemical composition and functional properties of
L. sativum
ethanolic extract. The extract contained a total phenolic content of 11.03 ± 0.75 (mg GAE/g dw plant material) and a flavonoid content of 4.79 ± 0.24 (mg QE/100 g dw plant material). Further, the extract was characterized by LC–ESI-Q-TOF–MS/MS profiling and the results showed that the ethanolic fraction contains many important phenolics such as Kaempferol, Coumaroylquinic acid,
p
-Coumaroyl glycolic acid, Caffeic acid. The identified compounds are known for their biological properties and therefore, the functional properties of the extract as a whole were also studied. The extract showed significant antioxidant activity (IC
50
values) 162.4 ± 2.3, 35.29 ± 1.02, 187.12 ± 3.4 and 119.32 ± 1.5 μg/ml in terms of DPPH, ABTS, Superoxide scavenging activity and metal chelating property respectively. Further, the extract showed IC
50
values, 73.72 ± 1.23 and 121.78 ± 1.03 μg/ml in HRBC membrane stabilization ability and protein denaturation inhibition capacity respectively, which in turn is a measure of its anti-inflammatory activity. The results of the study are promising and serve basis for further investigation into the plant and possible consideration for use in nutraceuticals and functional foods.</description><subject>2,2-diphenyl-1-picrylhydrazyl</subject><subject>anti-inflammatory activity</subject><subject>Anti-inflammatory agents</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Biochemical composition</subject><subject>Biological properties</subject><subject>Biopolymer denaturation</subject><subject>Caffeic acid</subject><subject>Chelation</subject><subject>chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Food Science</subject><subject>functional foods</subject><subject>Functional foods & nutraceuticals</subject><subject>functional properties</subject><subject>Glycolic acid</subject><subject>Herbal medicine</subject><subject>Inflammation</subject><subject>inhibitory concentration 50</subject><subject>Kaempferol</subject><subject>Lepidium sativum</subject><subject>Medicinal plants</subject><subject>Membrane proteins</subject><subject>Nutrition</subject><subject>oilseed cakes</subject><subject>Original</subject><subject>Original Article</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Plant extracts</subject><subject>Protein denaturation</subject><subject>Studies</subject><subject>Superoxide</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>M0C</sourceid><recordid>eNqNkVFLHDEQx4O0qFg_QF9KoC99iU6ym0vyUiiHtsKJlLPPIZedPWN3N9dkV_St36HfsJ-kkbNiC4KBMAPzm_8k8yfkLYcjDqCOM6-4UQy4YhVUnOkdsg9GSaZrEK9KDkIwzqXcI4c5X0M5lVBawC7ZE6bWqpZ6n9jF_PfPXyfLM_aVXV6clvx8eXy-pJsU29CFYU3d0JQ7hngbmhKp82O4CeMdjS3dXOEQu-AzbVPs6eKILl2pTj3NiI133_ENed26LuPhQzwg305PLudf2OLi89n804J5CdXIauMUSqxrj1A7IXDFDepWaKdBSbXyeqVNUWxa0ygjUM8aqUDIVvkGsGmrA_Jxq7uZVn0BcRiT6-wmhd6lOxtdsP9WhnBl1_HGSi34TMki8OFBIMUfE-bR9iF77Do3YJyyFSArPasUr1-AghG8LFsU9P1_6HWc0lA2YbkxQhmptCkU31I-xZwTto_v5mDvzbZbs20x296bbXXpeff0w48df60tgNgCuZSGNaYno59V_QNuCrXS</recordid><startdate>20180301</startdate><enddate>20180301</enddate><creator>Kadam, Deepak</creator><creator>Palamthodi, Shanooba</creator><creator>Lele, S. 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Sativum seedcake</title><author>Kadam, Deepak ; Palamthodi, Shanooba ; Lele, S. S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-49a7e5e44ce04a22eb19e8f28a80757bc8b89edcdf9d792e86d57025f7cd0edf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>2,2-diphenyl-1-picrylhydrazyl</topic><topic>anti-inflammatory activity</topic><topic>Anti-inflammatory agents</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Biochemical composition</topic><topic>Biological properties</topic><topic>Biopolymer denaturation</topic><topic>Caffeic acid</topic><topic>Chelation</topic><topic>chemical composition</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Food Science</topic><topic>functional foods</topic><topic>Functional foods & nutraceuticals</topic><topic>functional properties</topic><topic>Glycolic acid</topic><topic>Herbal medicine</topic><topic>Inflammation</topic><topic>inhibitory concentration 50</topic><topic>Kaempferol</topic><topic>Lepidium sativum</topic><topic>Medicinal plants</topic><topic>Membrane proteins</topic><topic>Nutrition</topic><topic>oilseed cakes</topic><topic>Original</topic><topic>Original Article</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Plant extracts</topic><topic>Protein denaturation</topic><topic>Studies</topic><topic>Superoxide</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kadam, Deepak</creatorcontrib><creatorcontrib>Palamthodi, Shanooba</creatorcontrib><creatorcontrib>Lele, S. 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S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of phenolics from L. Sativum seedcake</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2018-03-01</date><risdate>2018</risdate><volume>55</volume><issue>3</issue><spage>1154</spage><epage>1163</epage><pages>1154-1163</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Lepidium sativum
is widely used as a culinary and medicinal herb and is claimed to cure many diseases. In this study, an attempt was made to investigate the biochemical composition and functional properties of
L. sativum
ethanolic extract. The extract contained a total phenolic content of 11.03 ± 0.75 (mg GAE/g dw plant material) and a flavonoid content of 4.79 ± 0.24 (mg QE/100 g dw plant material). Further, the extract was characterized by LC–ESI-Q-TOF–MS/MS profiling and the results showed that the ethanolic fraction contains many important phenolics such as Kaempferol, Coumaroylquinic acid,
p
-Coumaroyl glycolic acid, Caffeic acid. The identified compounds are known for their biological properties and therefore, the functional properties of the extract as a whole were also studied. The extract showed significant antioxidant activity (IC
50
values) 162.4 ± 2.3, 35.29 ± 1.02, 187.12 ± 3.4 and 119.32 ± 1.5 μg/ml in terms of DPPH, ABTS, Superoxide scavenging activity and metal chelating property respectively. Further, the extract showed IC
50
values, 73.72 ± 1.23 and 121.78 ± 1.03 μg/ml in HRBC membrane stabilization ability and protein denaturation inhibition capacity respectively, which in turn is a measure of its anti-inflammatory activity. The results of the study are promising and serve basis for further investigation into the plant and possible consideration for use in nutraceuticals and functional foods.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>29487458</pmid><doi>10.1007/s13197-017-3031-8</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| source | Springer Nature; ProQuest ABI/INFORM Global; PubMed Central |
| subjects | 2,2-diphenyl-1-picrylhydrazyl anti-inflammatory activity Anti-inflammatory agents antioxidant activity Antioxidants Biochemical composition Biological properties Biopolymer denaturation Caffeic acid Chelation chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science functional foods Functional foods & nutraceuticals functional properties Glycolic acid Herbal medicine Inflammation inhibitory concentration 50 Kaempferol Lepidium sativum Medicinal plants Membrane proteins Nutrition oilseed cakes Original Original Article Phenolic compounds Phenols Plant extracts Protein denaturation Studies Superoxide |
| title | LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of phenolics from L. Sativum seedcake |
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