NDLI: Protective effects of bioactive phenolics from jujube (Ziziphus jujuba) seeds against H2O2–induced oxidative stress in neuronal PC-12 cells

Content Provider	Springer Nature Link
Author	Choi, Juhee An, Xiangxue Lee, Bong Han Lee, Jong Suk Heo, Ho Jin Kim, Taewan Ahn, Jang Woo Kim, Dae Ok
Copyright Year	2015
Abstract	Ziziphus jujuba (jujube) seeds were extracted with 60% (v/v) aqueous ethanol assisted by homogenization and sonication followed by fractionation into n-hexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction exhibited the highest levels of total phenolics (102.05 mg gallic acid equivalents/g fraction), total flavonoids (35.43 mg catechin equivalents/g fraction), and antioxidant capacity (271.67 and 66.02 mg vitamin C equivalents/g fraction in respective ABTS and DPPH assays) among the fractions tested. Ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry analysis of the ethyl acetate fraction revealed 12 phenolic compounds: 3,4-dihydroxybenzoic acid, methyldopa, p-coumaric acid, dihydro-p-coumaric acid, rutin, isoquercetin, kaempferol 3-O-rutinoside, 3-O-cis-p-coumaroylalphitolic acid, 2-O-cis-p-coumaroylalphitolic acid, 3-O-trans-p-coumaroylalphitolic acid, 3-O-cis-p-coumaroylmaslinic acid, and 3-O-trans-p-coumaroylmaslinic acid. Phenolic compounds generally increased viability, reduced lactate dehydrogenase release, and attenuated intracellular oxidative stress in PC-12 cells. The results of this study suggest that Z. jujuba seeds may serve as an effective source of antioxidative agents to reduce oxidative stress and enhance neuronal cell viability.
Starting Page	2219
Ending Page	2227
Page Count	9
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	6
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-12-31
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	lactate dehydrogenase release liquid-liquid extraction tandem mass spectrometry total phenolics vitamin C equivalent antioxidant capacity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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