Extraction optimization, purification and antioxidant activity of procyanidins from hawthorn (C. pinnatifida Bge. var. major) fruits

The extraction conditions of procyanidins (PC) from the Chinese hawthorn (Crataegus pinnatifida Bge. var. major N.E.Br.) fruits were optimized by response surface methodology (RSM). Results showed that 93.4 ± 0.21% of the PC could be recovered. The crude extract was then purified by using a LSA-10 resin column, which showed excellent adsorption and desorption properties for PC purification. A fraction with PC content above 83.2% and mainly consisting of EC, a singly-charged dimer and trimer as identified by HPLC/MS, was obtained by isolation on LSA-10 resin. The antioxidant activity of hawthorn PC was tested in vitro with different systems. In solution systems, the OH and O2− scavenging ability of hawthorn PC were higher than vitamin C. In a liposome peroxidation system, hawthorn PC exhibited much higher antioxidant activity than vitamin E. In addition, hawthorn PC (0.02% w/v) was efficient to inhibit lipid peroxidation during enzymatic hydrolysis of porcine meat at 50 °C for 24 h.