Polyphenolic profile of persimmon leaves by high resolution mass spectrometry (LC-ESI-LTQ-Orbitrap-MS)

Journal of Functional Foods

Volumn 23, Issue , 2016, Pages 370-377

  Heras, Ruth Martínez Las ^a   Quifer Rada, Paola ^b,c   Andrés, Ana ^a   Lamuela Raventós, Rosa ^b,c  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

^c Instituto de Salud Carlos III   (Spain)

Author keywords

Cinnamic acid; Flavonoids; Hydroxybenzoic acids; Hydroxytyrosol; Orbitrap MS; Persimmon leaves

Indexed keywords

EID: 84960440707     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2016.02.048     Document Type: Article

References (48)

1. Braunberger C., Zehl M., Conrad J., Fischer S., Adhami H.R., Beifuss U., Krenn L. LC-NMR, NMR, and LC-MS identification and LC-DAD quantification of flavonoids and ellagic acid derivatives in Drosera peltata. Journal of Chromatography B 2013, 932:111-116.
2. Brito A., Ramirez J.E., Areche C., Sepúlveda B., Simirgiotis M.J. HPLC-UV-MS profiles of phenolic compounds and antioxidant activity of fruits from three citrus species consumed in northern Chile. Molecules: A Journal of Synthetic Chemistry and Natural Product Chemistry [electronic resource] 2014, 19(11):17400-17421.
3. Cai Y.D., Yang S.F. Effect of Naoxinqing tablet for cerebral atherosclerosis and angina pectoris of coronary heart disease: An observation of 60 cases. Traditional Chinese Drug Research & Clinical Pharmacology 2001, 12(6):414-416.
4. Callemien D., Collin S. Use of RP-HPLC-ESI (-)-MS/MS to differentiate various proanthocyanidin isomers in lager beer extracts. Journal of the American Society of Brewing Chemists 2008, 66(2):109-115.
5. Chen G., Xu S., Sha Y. Studies on the constituents of Diospyros kaki leaves (I). Chinese Journal of Medicinal Chemistry 1999, 10(4):298-299.
6. Chou C.T. Studies on constituents of Diospyros kaki leaves (I). Kuo Li Chung-Kuo I Yao Yen Chiu So Yen Chiu Pao Kao 1984, 7:117-140.
7. Dou J., Lee V.S., Tzen J.T., Lee M.R. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semi-fermentation and drying processes. Journal of Agricultural and Food Chemistry 2007, 55(18):7462-7468.
8. Guo M., Dong X.P. Research summary of Diospyros kaki. Chongqing Chinese Traditional Herbal Drugs 1999, 2:164.
9. Hiromichi O. Health food & nutrition 2002, Oriental Medical Press, Tokyo.
10. Hospital 58 of the Chinese People's Liberation Army The experimental study and primary clinical effect observation of Diospyros kaki leaves. Chinese Traditional Herbal Drugs Communication 1973, 58:8-10.
11. Hu J.F., Zuo T.L., Zhang H., Shen Q. Characterization of the material content of Diospyros kaki leaves. Journal of Mongolia Polytechnic University 2002, 20:61-64.
12. Jiang H., Engelhardt U.H., Thräne C., Maiwald B., Stark J. Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC. Food Chemistry 2015, 183:30-35.
13. Jiménez-Sánchez C., Lozano-Sánchez J., Marti N., Saura D., Valero M., Segura-Carretero A., Fernández-Gutiérrez A. Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations. Food Chemistry 2015, 182:282-291.
14. Kameda K., Takaku T., Okuda H., Kimura Y., Okuda T., Hatano T., Arichi S. Inhibitory effects of various flavonoids isolated from leaves of persimmon on angiotensin-converting enzyme activity. Journal of Natural Products 1987, 50(4):680-683.
15. Kammerer D., Carle R., Schieber A. Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 2004, 18(12):1331-1340.
16. Kawakami K., Aketa S., Nakanami M., Iizuka S., Hirayama M. Major water-soluble polyphenols, proanthocyanidins, in leaves of persimmon (Diospyros kaki) and their α-amylase inhibitory activity. Bioscience, Biotechnology, and Biochemistry 2010, 74(7):1380-1385.
17. Kawakami K., Aketa S., Sakai H., Watanabe Y., Nishida H., Hirayama M. Antihypertensive and vasorelaxant effects of water-soluble proanthocyanidins from persimmon leaf tea in spontaneously hypertensive rats. Bioscience, Biotechnology, and Biochemistry 2011, 75(8):1435-1439.
18. Khalil M.Y., Moustafa A.A., Naguib N.Y. Growth, phenolic compounds and antioxidant activity of some medicinal plants grown under organic farming condition. World Journal of Agricultural Sciences 2007, 3:451-457.
19. Kite G.C., Stoneham C.A., Veitch N.C. Flavonol tetraglycosides and other constituents from leaves of Styphnolobium japonicum (Leguminosae) and related taxa. Phytochemistry 2007, 68(10):1407-1416.
20. Kotani M., Matsumoto M., Fujita A., Higa S., Wang W., Suemura M., Tanaka T. Persimmon leaf extract and astragalin inhibit development of dermatitis and IgE elevation in NC/Nga mice. Journal of Allergy and Clinical Immunology 2000, 106(1):159-166.
21. Lee J.H., Lee Y.B., Seo W.D., Kang S.T., Lim J.W., Cho K.M. Comparative studies of antioxidant activities and nutritional constituents of persimmon juice (Diospyros kaki L. cv. Gapjubaekmok). Preventive Nutrition and Food Science 2012, 17(2):141.
22. Li R., Liu S.K., Song W., Wang Y., Li Y.J., Qiao X., Ye M. Chemical analysis of the Tibetan herbal medicine Carduus acanthoides by UPLC/DAD/qTOF-MS and simultaneous determination of nine major compounds. Analytical Methods 2014, 6(18):7181-7189.
23. Lin L.Z., Lu S., Harnly J.M. Detection and quantification of glycosylated flavonoid malonates in celery, Chinese celery, and celery seed by LC-DAD-ESI/MS. Journal of Agricultural and Food Chemistry 2007, 55(4):1321-1326.
24. Liu L., Liu R.L., Zhang J., Zhang Z.Q. Study on the PEG-based microwave-assisted extraction of flavonoid compounds from persimmon leaves. Journal of Separation Science 2012, 35(23):3412-3420.
25. Martínez-Las Heras R., Heredia A., Castelló M.L., Andrés A. Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves. Food Bioscience 2014, 6:1-8.
26. Matsumoto M., Kotani M., Fujita A., Higa S., Kishimoto T., Suemura M., Tanaka T. Oral administration of persimmon leaf extract ameliorates skin symptoms and transepidermal water loss in atopic dermatitis model mice, NC/Nga. British Journal of Dermatology 2002, 146(2):221-227.
27. Michel T., Khlif I., Kanakis P., Termentzi A., Allouche N., Halabalaki M., Skaltsounis A.L. UHPLC-DAD-FLD and UHPLC-HRMS/MS based metabolic profiling and characterization of different Olea europaea organs of Koroneiki and Chetoui varieties. Phytochemistry Letters 2015, 11:424-439.
28. Mizuo M. Japanese herbal medicines 1995, The New Japanese Law Press, Tokyo.
29. Nakatani M., Miyazaki Y., Iwashita T., Naoki H., Hase T. Triterpenes from Ilex rotunda fruits. Phytochemistry 1989, 28(5):1479-1482.
30. Proestos C., Boziaris I.S., Nychas G.J., Komaitis M. Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity. Food Chemistry 2006, 95(4):664-671.
31. Quifer-Rada P., Vallverdú-Queralt A., Martínez-Huélamo M., Chiva-Blanch G., Jáuregui O., Estruch R., Lamuela-Raventós R. A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC-ESI-LTQ-Orbitrap-MS). Food Chemistry 2015, 169:336-343.
32. Rinaldo D., Batista J.M., Rodrigues J., Benfatti A.C., Rodrigues C.M., Dos Santos L.C., Vilegas W. Determination of catechin diastereomers from the leaves of Byrsonima species using chiral HPLC-PAD-CD. Chirality 2010, 22(8):726-733.
33. Rodríguez-Pérez C., Quirantes-Piné R., Fernández-Gutiérrez A., Segura-Carretero A. Comparative characterization of phenolic and other polar compounds in Spanish melon cultivars by using high-performance liquid chromatography coupled to electrospray ionization quadrupole-time of flight mass spectrometry. Food Research International 2013, 54(2):1519-1527.
34. Sakanaka S., Tachibana Y., Okada Y. Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chemistry 2005, 89(4):569-575.
35. Schieber A., Keller P., Streker P., Carle R. Detection of isorhamnetin glycosides in extracts of apples (Malus domestica cv." Brettacher") by HPLC-PDA and HPLC-APCI-MS/MS. Phytochemical Analysis 2002, 13(2):87-94.
36. Schütz K., Kammerer D.R., Carle R., Schieber A. Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 2005, 19(2):179-186.
37. Stewart A.J., Mullen W., Crozier A. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Molecular Nutrition & Food Research 2005, 49(1):52-60.
38. Sun L., Zhang J., Fang K., Ding Y., Zhang L., Zhang Y. Flavonoids from persimmon (Diospyros kaki) leaves (FPL) attenuate H 2 O 2-induced apoptosis in MC3T3-E1 cells via the NF-κB pathway. Food & Function 2014, 5(3):471-479.
39. Tanaka T., Higa S., Hirano T., Kotani M., Matsumoto M., Fujita A., Kawase I. Flavonoids as potential anti-allergic substances. Current Medicinal Chemistry-Anti-Inflammatory & Anti-Allergy Agents 2003, 2(1):57-65.
40. Vallverdú-Queralt A., Boix N., Piqué E., Gómez-Catalan J., Medina-Remon A., Sasot G., Mercader-Martí M., Llobet J.M., Lamuela-Raventos R.M. Identification of phenolic compounds in red wine extract samples and zebrafish embryos by HPLC-ESI-LTQ-Orbitrap-MS. Food Chemistry 2015, 181:146-151.
41. Vallverdú-Queralt A., Jáuregui O., Di Lecce G., Andrés-Lacueva C., Lamuela-Raventós R.M. Screening of the polyphenol content of tomato-based products through accurate-mass spectrometry (HPLC-ESI-QTOF). Food Chemistry 2011, 129(3):877-883.
42. Vallverdú-Queralt A., Regueiro J., Martínez-Huélamo M., Alvarenga J.F.R., Leal L.N., Lamuela-Raventos R.M. A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry 2014, 154:299-307.
43. Wang D., Lu J., Miao A., Xie Z., Yang D. HPLC-DAD-ESI-MS/MS analysis of polyphenols and purine alkaloids in leaves of 22 tea cultivars in China. Journal of Food Composition and Analysis 2008, 21(5):361-369.
44. Wang L., Xu M.L., Rasmussen S.K., Wang M.H. Vomifoliol 9-O-α-arabinofuranosyl (1→ 6)-β-D-glucopyranoside from the leaves of Diospyros kaki stimulates the glucose uptake in HepG2 and 3T3-L1 cells. Carbohydrate Research 2011, 346(10):1212-1216.
45. Williams R.J., Spencer J.P., Rice-Evans C. Flavonoids: Antioxidants or signalling molecules. Free Radical Biology and Medicine 2004, 36(7):838-849.
46. Xie C., Xie Z., Xu X., Yang D. Persimmon (Diospyros kaki L.) leaves: A review on traditional uses, phytochemistry and pharmacological properties. Journal of Ethnopharmacology 2015, 163:229-240.
47. Zheng W., Wang S.Y. Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 2001, 49(11):5165-5170.
48. Zu S., Lei Y.Y. The feeding value of Diospyros kaki leaves' powder. Feed Research 1989, 11:27-29.