Bioactive compound composition and cellular antioxidant activity of fig (Ficus carica L.)
BACKGROUND Fig (Ficus carica L.) fruit is consumed worldwide as a functional food. It contains phytochemicals that have been related to health benefits. However, the characteristic chemicals remain unclear. In this work, phytochemicals were prepared from figus by ultrasound‐assisted extraction under...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2024-04, Vol.104 (6), p.3275-3293 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Yang, Qiuxia Guo, Yushan Zhu, Hong Jiang, Yueming Yang, Bao |
| description | BACKGROUND
Fig (Ficus carica L.) fruit is consumed worldwide as a functional food. It contains phytochemicals that have been related to health benefits. However, the characteristic chemicals remain unclear. In this work, phytochemicals were prepared from figus by ultrasound‐assisted extraction under optimized conditions. The chemical composition of fig fruit and leaves was characterized by ultra‐high performance liquid chromatography‐tandem mass spectrometry (UPLC‐MS/MS).
RESULTS
One hundred and fifty‐seven compounds were identified, including 58 flavonoids, 29 coumarins, 19 acids, 15 terpenoids, 11 alkaloids, and 25 other compounds. The mass spectrum (MS) fragmentation pathways of representative chemicals were elucidated. Flavonoid glycosides and prenylated flavonoids were mainly present in fig fruit, whereas coumarins were abundant in leaves. Both fig fruit and leaf extracts showed good cellular antioxidant activity.
CONCLUSION
The full phytochemical profile of fig was revealed by UPLC‐MS/MS. Prenylated flavonoids and prenylated coumarins were the characteristic phytochemicals. These data provided useful information for the extensive utilization of fig fruit in functional food. © 2023 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13214 |
| format | Article |
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Fig (Ficus carica L.) fruit is consumed worldwide as a functional food. It contains phytochemicals that have been related to health benefits. However, the characteristic chemicals remain unclear. In this work, phytochemicals were prepared from figus by ultrasound‐assisted extraction under optimized conditions. The chemical composition of fig fruit and leaves was characterized by ultra‐high performance liquid chromatography‐tandem mass spectrometry (UPLC‐MS/MS).
RESULTS
One hundred and fifty‐seven compounds were identified, including 58 flavonoids, 29 coumarins, 19 acids, 15 terpenoids, 11 alkaloids, and 25 other compounds. The mass spectrum (MS) fragmentation pathways of representative chemicals were elucidated. Flavonoid glycosides and prenylated flavonoids were mainly present in fig fruit, whereas coumarins were abundant in leaves. Both fig fruit and leaf extracts showed good cellular antioxidant activity.
CONCLUSION
The full phytochemical profile of fig was revealed by UPLC‐MS/MS. Prenylated flavonoids and prenylated coumarins were the characteristic phytochemicals. These data provided useful information for the extensive utilization of fig fruit in functional food. © 2023 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13214</identifier><identifier>PMID: 38115189</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Antioxidants ; Bioactive compounds ; Chemical composition ; Coumarin ; Ficus carica ; Flavone glycosides ; Flavonoids ; Food ; Fruits ; Functional foods & nutraceuticals ; Glycosides ; High performance liquid chromatography ; Information processing ; Leaves ; Liquid chromatography ; Mass spectrometry ; Mass spectroscopy ; Phytochemicals ; Plant extracts ; prenylated flavonoid ; structure ; Terpenes ; UPLC‐MS/MS</subject><ispartof>Journal of the science of food and agriculture, 2024-04, Vol.104 (6), p.3275-3293</ispartof><rights>2023 Society of Chemical Industry.</rights><rights>Copyright © 2024 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3704-fd1b7846265d78dd9a3b871f137165b34f26c5cc2d7fb05f9c7cf23e9b3779033</cites><orcidid>0000-0002-5483-7960</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13214$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13214$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38115189$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, Qiuxia</creatorcontrib><creatorcontrib>Guo, Yushan</creatorcontrib><creatorcontrib>Zhu, Hong</creatorcontrib><creatorcontrib>Jiang, Yueming</creatorcontrib><creatorcontrib>Yang, Bao</creatorcontrib><title>Bioactive compound composition and cellular antioxidant activity of fig (Ficus carica L.)</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Fig (Ficus carica L.) fruit is consumed worldwide as a functional food. It contains phytochemicals that have been related to health benefits. However, the characteristic chemicals remain unclear. In this work, phytochemicals were prepared from figus by ultrasound‐assisted extraction under optimized conditions. The chemical composition of fig fruit and leaves was characterized by ultra‐high performance liquid chromatography‐tandem mass spectrometry (UPLC‐MS/MS).
RESULTS
One hundred and fifty‐seven compounds were identified, including 58 flavonoids, 29 coumarins, 19 acids, 15 terpenoids, 11 alkaloids, and 25 other compounds. The mass spectrum (MS) fragmentation pathways of representative chemicals were elucidated. Flavonoid glycosides and prenylated flavonoids were mainly present in fig fruit, whereas coumarins were abundant in leaves. Both fig fruit and leaf extracts showed good cellular antioxidant activity.
CONCLUSION
The full phytochemical profile of fig was revealed by UPLC‐MS/MS. Prenylated flavonoids and prenylated coumarins were the characteristic phytochemicals. These data provided useful information for the extensive utilization of fig fruit in functional food. © 2023 Society of Chemical Industry.</description><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Chemical composition</subject><subject>Coumarin</subject><subject>Ficus carica</subject><subject>Flavone glycosides</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Fruits</subject><subject>Functional foods & nutraceuticals</subject><subject>Glycosides</subject><subject>High performance liquid chromatography</subject><subject>Information processing</subject><subject>Leaves</subject><subject>Liquid chromatography</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Phytochemicals</subject><subject>Plant extracts</subject><subject>prenylated flavonoid</subject><subject>structure</subject><subject>Terpenes</subject><subject>UPLC‐MS/MS</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PwzAQhi0EoqWw8ANQJJaClOKz4zgeS0X5UCUGYGCyHMdGrtK6xAnQf0_aFAYGpruzn3t0ehE6BTwCjMnVPFg1Akog2UN9wILHGAPeR_32k8QMEtJDRyHMMcZCpOkh6tEMgEEm-uj12nmla_dhIu0XK98si64JrnZ-GanNbMqyKVXVDu3blyvaGm2XXL2OvI2se4uGU6ebEGlVOa2i2ejiGB1YVQZzsqsD9DK9eZ7cxbPH2_vJeBZrynES2wJyniUpSVnBs6IQiuYZBwuUQ8pymliSaqY1KbjNMbNCc20JNSKnnAtM6QANO--q8u-NCbVcuLA5WS2Nb4IkAifAEsZwi57_Qee-qZbtdZICECoy2AovO0pXPoTKWLmq3EJVawlYbgKXm8DlNvAWPtspm3xhil_0J-EWgA74dKVZ_6OSD0_TcSf9Bs5OiZI</recordid><startdate>202404</startdate><enddate>202404</enddate><creator>Yang, Qiuxia</creator><creator>Guo, Yushan</creator><creator>Zhu, Hong</creator><creator>Jiang, Yueming</creator><creator>Yang, Bao</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-5483-7960</orcidid></search><sort><creationdate>202404</creationdate><title>Bioactive compound composition and cellular antioxidant activity of fig (Ficus carica L.)</title><author>Yang, Qiuxia ; Guo, Yushan ; Zhu, Hong ; Jiang, Yueming ; Yang, Bao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3704-fd1b7846265d78dd9a3b871f137165b34f26c5cc2d7fb05f9c7cf23e9b3779033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Chemical composition</topic><topic>Coumarin</topic><topic>Ficus carica</topic><topic>Flavone glycosides</topic><topic>Flavonoids</topic><topic>Food</topic><topic>Fruits</topic><topic>Functional foods & nutraceuticals</topic><topic>Glycosides</topic><topic>High performance liquid chromatography</topic><topic>Information processing</topic><topic>Leaves</topic><topic>Liquid chromatography</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Phytochemicals</topic><topic>Plant extracts</topic><topic>prenylated flavonoid</topic><topic>structure</topic><topic>Terpenes</topic><topic>UPLC‐MS/MS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Qiuxia</creatorcontrib><creatorcontrib>Guo, Yushan</creatorcontrib><creatorcontrib>Zhu, Hong</creatorcontrib><creatorcontrib>Jiang, Yueming</creatorcontrib><creatorcontrib>Yang, Bao</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Qiuxia</au><au>Guo, Yushan</au><au>Zhu, Hong</au><au>Jiang, Yueming</au><au>Yang, Bao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioactive compound composition and cellular antioxidant activity of fig (Ficus carica L.)</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-04</date><risdate>2024</risdate><volume>104</volume><issue>6</issue><spage>3275</spage><epage>3293</epage><pages>3275-3293</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Fig (Ficus carica L.) fruit is consumed worldwide as a functional food. It contains phytochemicals that have been related to health benefits. However, the characteristic chemicals remain unclear. In this work, phytochemicals were prepared from figus by ultrasound‐assisted extraction under optimized conditions. The chemical composition of fig fruit and leaves was characterized by ultra‐high performance liquid chromatography‐tandem mass spectrometry (UPLC‐MS/MS).
RESULTS
One hundred and fifty‐seven compounds were identified, including 58 flavonoids, 29 coumarins, 19 acids, 15 terpenoids, 11 alkaloids, and 25 other compounds. The mass spectrum (MS) fragmentation pathways of representative chemicals were elucidated. Flavonoid glycosides and prenylated flavonoids were mainly present in fig fruit, whereas coumarins were abundant in leaves. Both fig fruit and leaf extracts showed good cellular antioxidant activity.
CONCLUSION
The full phytochemical profile of fig was revealed by UPLC‐MS/MS. Prenylated flavonoids and prenylated coumarins were the characteristic phytochemicals. These data provided useful information for the extensive utilization of fig fruit in functional food. © 2023 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>38115189</pmid><doi>10.1002/jsfa.13214</doi><tpages>19</tpages><orcidid>https://orcid.org/0000-0002-5483-7960</orcidid></addata></record> |
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| subjects | Antioxidants Bioactive compounds Chemical composition Coumarin Ficus carica Flavone glycosides Flavonoids Food Fruits Functional foods & nutraceuticals Glycosides High performance liquid chromatography Information processing Leaves Liquid chromatography Mass spectrometry Mass spectroscopy Phytochemicals Plant extracts prenylated flavonoid structure Terpenes UPLC‐MS/MS |
| title | Bioactive compound composition and cellular antioxidant activity of fig (Ficus carica L.) |
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