4.7 Article

Identification and characterization of potential antioxidant components in Isodon amethystoides (Benth.) Hara tea leaves by UPLC-LTQ-Orbitrap-MS

Journal

FOOD AND CHEMICAL TOXICOLOGY
Volume 148, Issue -, Pages -

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2020.111961

Keywords

Isodon amethystoides (Benth.) hara tea; UPLC-LTQ-Orbitrap-MS; Chemical composition; Qualitative analysis; Antioxidant activity

Funding

  1. Anhui Provincial Science Fund for Distinguished Young Scholars [2008085J39]
  2. Focus on Research and Development Projects in Anhui Province [1804a0802225]
  3. State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources (Guangxi Normal University) [CMEMR2020-B13]
  4. Natural Science Foundation of Anhui Educational Committee [KJ2018ZD044, KJ2020A0728]
  5. Key Disciplines of Pharmacy [2019xjzdxk2]
  6. Back-up Candidates for Academic and Technical Leaders of Suzhou University [2018XJHB06]
  7. Key Research Project of Suzhou University [2019yzd06]
  8. Research Platform Opening Project of Suzhou University [2019ykf11]
  9. Student Innovation Training Program [S202010379057X, S202010379072]
  10. Suzhou Engineering Research Center of Natural Medicine and Functional Food [SZ2017ZX06]

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A total of 17 compounds were identified in Isodon amethystoides (Benth.) Hara (IA) leaves extract, with 14 of them being novel findings. Flavonoid components exhibited better free radical scavenging ability, and a significant correlation was observed between diterpenoid compounds content and flavonoids activity. These results provide an experimental basis for the extraction and separation of antioxidant chemical constituents of IA.
Isodon amethystoides (Benth.) Hara (IA) tea is a commonly used dietetic Chinese herb and employed for the treatments of tumor and lung abscess. To assess chemical composition and antioxidant capacity of IA leaves extract, a UPLC-LTQ-Orbitrap-MS method and antioxidant tests were used, respectively. 17 compounds were identified including Vinyl caffeate (1), 3,4-dimethoxyphenyl-beta-D-glucopyranoside (2), Rutin (3), Quercetin (4), Loliolide (5), Caffeic acid (6), Rubesanolide D (7), Isorhamnetin (8), Lambertic acid (9), 6, 7-Dehydroroyleanone (10), Dihydrorabdokunmin C (11), Nervosin (12), Quercitrin (13), Vitexin (14), beta-sitosterol (15), Wangzaozin A (16), Amethystonoic acid (17). Among these, 1-14 compounds were novel and have not been reported ever before in IA while component 10 was a novel finding within this genus. Flavonoid components showed better free radical scavenging ability and profound correlation was observed between diterpenoid compounds content and flavonoids activity. Our results provide experimental basis for extraction and separation of chemical constituents of IA which are antioxidant in nature.

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