Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1185451 | Food Chemistry | 2010 | 7 Pages |
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.