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Anthocyanins from Nitraria tangutorun: qualitative and quantitative analyses, antioxidant and anti-inflammatory activities and their stabilities as affected by some phenolic acids

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Abstract

This study aimed to develop a UPLC-DAD-MS/MS method for the qualitative and quantitative analysis of anthocyanins from Nitraria tangutorun Bobr. fruit, investigate their antioxidant and anti-inflammatory activities, and evaluate the effects of gallic/ferulic/caffeic acids on their stabilities in beverages. A work-safe and efficient UPLC-DAD-MS/MS method was developed for the analysis of N. tangutorun anthocyanins using ethanol and a 0.1% formic acid solution as mobile phases, and 17 anthocyanins were determined within 12 min. N. tangutorun anthocyanins not only exhibited strong 2,2-diphenyl-1-picrylhydrazyl (DPPH) (IC50 = 0.5174 mg/mL), hydroxyl radical (·OH) (IC50 = 0.4538 mg/mL) and superoxide radical (O2·) (IC50 = 0.9929 mg/mL) scavenging capacities, but more importantly they potently inhibited the release of pro-inflammatory cytokines, including nitric oxide, tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β), in LPS-stimulated RAW 264.7 macrophage cells. Additionally, the degradation of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (MA) and total anthocyanins (TA) from N. tangutorun fruit ideally followed a first-order model (R2 > 0.97) in beverages with or without phenolic acid addition. Gallic acid can effectively stabilize MA and TA in beverages, and 80 mg/100 mL of gallic acid increased the t1/2 values of MA and TA by 30.0% and 39.1%, respectively; however, adding/increasing the concentration of ferulic and caffeic acids accelerated anthocyanin degradation.

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Abbreviations

MA:

Cyanidin-3-O-(trans-p-coumaroyl)-diglucoside

TA:

Total anthocyanins

C3G:

Cyanidin-3-O-glucoside

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Acknowledgements

This work was supported by the Fundamental Research Funds for the Central Universities (GK201706009) and the Shaanxi Province Industry-University-Research Cooperative Innovation Project (2017XT-007). We also thank Prof. Zhe-zhi Wang for his generosity in sharing his lab facilities.

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Authors and Affiliations

  1. Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry, National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest of China, College of Life Sciences, Shaanxi Normal University, Xi’an, Shaanxi, 710062, China

    Jie Sang & Cui-qin Li

  2. Oncology Branch, Chongqing Three Gorges Central Hospital, Chongqing, 404000, China

    Yao Zhang

  3. School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou, Guangdong, 510006, China

    Jun Sang

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  1. Jie Sang
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  2. Yao Zhang
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  3. Jun Sang
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  4. Cui-qin Li
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Correspondence to Jun Sang or Cui-qin Li.

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Sang, J., Zhang, Y., Sang, J. et al. Anthocyanins from Nitraria tangutorun: qualitative and quantitative analyses, antioxidant and anti-inflammatory activities and their stabilities as affected by some phenolic acids. Food Measure 13, 421–430 (2019). https://doi.org/10.1007/s11694-018-9956-4

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