Comparison on the Antioxidant and Anti-inflammatory Activities of Extracts from Canarium album L before and after Pickling
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Abstract:
The changes in the antioxidant and anti-inflammatory activities of the extracts from Canarium album L after pickling were investigated. The antioxidant activities of different extracts were evaluated by the DPPH•scavenging assay, ABTS+• scavenging assay and total reducing power assay. The anti-inflammatory activity was evaluated through establishing a lipopolysaccharide-induced RAW264.7 macrophage model. The compositions of the extracts from Canarium album L after pickling were identified by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass/mass spectrometry (UPLC-Q-TOF-MS). The results showed that the water, 70% ethanol and ethyl acetate extracts from the fresh Canarium album L had total phenolic contents of 70.33~126.42 mg/g and total flavonoid contents of 3.46~6.19 mg/g. After pickling, the three corresponding extracts had total phenolic contents of 78.67~150.92 mg/g and total flavonoid contents of 4.09~6.65 mg/g, with 11 polyphenolic compounds being identified by UPLC-Q-TOF-MS/MS. The order of the antioxidant capacity for the extracts from fresh Canarium album L was 70% ethanol > ethyl acetate > water, with the IC50 values of the 70% ethanol extract for scavenging DPPH and ABTS+ free radicals being 0.09 mg/mL and 0.03 mg/mL, respectively. After pickling, the ethyl acetate extract had the highest antioxidant capacity, with its IC50 values for scavenging DPPH and ABTS+ free radicals being 0.05 mg/mL and 0.02 mg/mL, respectively. At the concentration of 0.10 mg/mL, the NO inhibitory rates in the LPS-induced inflammation model were 7.51%~30.47% for the extracts from fresh Canarium album L extract and 10.84%~34.85% for the extracts from pickled Canarium album L. The above results showed that the antioxidant and anti-inflammatory activities of the extracts from pickled Canarium album L were higher than those of the fresh Canarium album L. Therefore, pickled Canarium album L has a potential to be used as raw materials for developing related functional food products.
