Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model
Abstract
:1. Introduction
2. Materials and Methods
2.1. Botanical Material and Extraction Procedure
2.2. Phytochemical Prospecting
2.3. Quantification of Phenolic Compounds
2.3.1. Total Phenolic Content
2.3.2. Determination of Total Condensed Tannins
2.3.3. Quantification of Total Hydrolyzable Tannins
2.4. UPLC–ESI-qTOF-MS/MS
2.5. In Vitro Antioxidant Activity Analysis
2.5.1. Fe2+-Chelating Activity and Fe3+-Reducing Power as a Function of Time
2.5.2. Deoxyribose Oxidative Degradation Assay
2.5.3. Analysis of the Mechanism Underlying the Inhibition of 2-DR Degradation
2.6. In Vivo Toxicity Analysis
2.7. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Peak No. | Rt (min) | [M + H]+ Obs | [M − H]− Obs | Empirical Formula [M − H]− | Ion Products (MS/MS) | Empirical Formula [M + H]+ | Empirical Formula M/MM (g·mol−1) | ∆ 1 (Error) | Structure Name | Ref. |
---|---|---|---|---|---|---|---|---|---|---|
1 | 1.30 | 383.1159 | no 2 | - | 203.0517 | C21H19O7 | −2.3 | Unknown | - | |
2 | 1.39 | 625.5280 | 623.1370 | C31H27O14 | 125.0226, 169.0148, 305.0661 | C31H29O14 | C31H28O14/624.5603 | 3.7 | 4’-O-methyl-epigallocatechin (4→8) epigallocatechin | [33] |
3 | 2.15 | 611.1428 | 609.1245 | C30H25O14 | 425.0808, 299.0632, 287.0573, 263.0517, 179.0361 | C30H27O14 | C30H26O14/610.494 | 4.4 | Epigallocatechin (4β→8) epigallocatechin | [5,33,34,35] |
4 | 2.20 | 171.0300 | 169.0138 | C7H5O5 | - | C7H7O5 | C7H6O5/170.113 | 4.1 | Gallic acid 3 | [5,35,36] |
5 | 2.42 | 915.2008 | 913.1827 | C45H37O21 | 611.1431, 425.0869, 287.0597, 263.0562, 179.0362 | C45H39O21 | C45H38O21/914.733 | 2.6 | Epigallocatechin (4→8) epigallocatechin (4→8) epigallocatechin | [5] |
6 | 2.62 | 929.7240 | 927.2041 | C45H35O22 | 761.1112, 423.0788, 305.0630, 125.0252 | - | C45H36O22/928.311 | 0.2 | 4’-O-methyl-epigallocatechin-3-O-gallate (4→6) epigallocatechin 3-O-gallate | [33] |
7 | 2.64 | 611.1406 | 609.1224 | C30H25O14 | 425.0943, 287.0575, 263.0571, 179.0337 | C30H27O14 | C30H26O14/610.494 | 0.8 | Epigallocatechin (4β→6) epigallocatechin | [5,34,35] |
8 | 2.80 | 1067.2070 | 1065.1937 | C52H41O25 | 915.2032, 611.1549, 425.0953, 287.0670, 263.0620, 179.0453 | C52H43O25 | C52H42O25/1066.831 | −2.2 | Epigallocatechin (4→8) epigallocatechin (4→8) epigallocatechin-3-O-gallate | [7] |
9 | 3.00 | 307.0824 | 305.0664 | C15H13O7 | 195.0573, 177.0488, 163.0406 | C15H15O7 | C15H14O7/306.255 | 2.0 | Epigallocatechin | [5,33,35] |
10 | 3.08 | 763.1538 | 761.1367 | C37H29O18 | 593.1270, 485.1284, 319.0786, 305.0662, 125.0253 | C37H31O18 | C37H30O18/762.6221 | 1.7 | Epigallocatechin (4→8) epigallocatechin-3-O-gallate/Epigallocatechin-3-O-gallate (4→8) epigallocatechin | [7,33,34,35] |
11 | 3.28 | 609.5290 | 607.1412 | C31H27O13 | 485.1264, 319.0786, 287.0568 | C31H29O13 | C31H28O13/608.5451 | 1.4 | Robinetinidol-4’-O-methyl (4→8) epigallocatechin | [34,35] |
12 | 3.32 | 487.1447 | 485.1295 | C21H25O13 | 355.1012, 319.0728, 289.0634, 259.0592 | C21H27O13 | C21H26O13/ 486.405 | −1.0 | C-hexosyl-O-pentosyl-5,7-dihydroxychromone isomer | [5] |
13 | 3.57 | 595.1460 | 593.1277 | C30H25O13 | 427.0926, 307.0875, 289.0704 | C30H27O13 | C30H26O13/594.495 | 1.3 | Procyanidin prodelphinidin type B | [5] |
14 | 3.79 | 623.1767 | no 2 | - | 423.1066, 287.0533 | C32H31O13 | - | 0.3 | Unknown | - |
15 | 4.08 | 623.1779 | no 2 | - | 423.1018, 287.0552 | C32H31O13 | - | 2.2 | Unknown | - |
16 | 5.43 | 677.2097 | no 2 | - | 545.1690, 367.1169, 235.0579, 191.0706 | C32H37O16 | - | 2.2 | Unknown | [5] |
17 | 5.60 | 707.2196 | no 2 | - | 575.1804, 367.0898, 236.0611, 221.0834 | C33H39O17 | - | 1.3 | Unknown |
[TFSR] mg/mL | (%)Fe2+-Chelating Activity/Time (min) | Asc. ac. | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
0.5 | 2.5 | 5 | 10 | 20 | 30 | 45 | 60 | 75 | 90 | 105 | |
0.200 | 87.88 ± 2.40 | 93.61 ± 1.78 | 93.29 ± 1.93 | 92.32 ± 1.75 | 95.37 ± 2.96 | 93.37 ± 3.29 | 97.82 ± 0.91 | 95.24 ± 2.69 | 93.15 ± 3.37 | 91.86 ± 3.08 | 91.94 ± 5.04 |
0.100 | 86.77 ± 4.25 | 84.55 ± 2.87 | 83.62 ± 2.62 | 85.77 ± 2.81 | 85.81 ± 1.77 | 84.44 ± 4.32 | 93.68 ± 3.47 | 86.32 ± 4.11 | 82.66 # ± 4.58 | 79.50 # ± 2.65 | 77.92 # ± 5.24 |
0.050 | 76.50 # ± 3.50 | 80.92 # ± 3.39 | 75.52 # ± 5.88 | 75.90 # ± 4.84 | 80.17 # ± 6.11 | 77.49 # ± 3.73 | 83.23 # ± 2.19 | 76.14 # ± 3.42 | 71.70 # ± 4.28 | 70.85 # ± 3.02 | 67.95 # ± 3.29 |
[TFSR] mg/mL | (%)Fe3+-Reducing Activity/Time (min) | Asc. ac. | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
0.5 | 2.5 | 5 | 10 | 20 | 30 | 45 | 60 | 75 | 90 | 105 | |
0.200 | 81.43 ±2.62 | 79.65 ±4.14 | 87.38 ±1.62 | 82.24 ±4.80 | 82.84 ±5.10 | 81.24 ±4.52 | 87.26 ±3.78 | 86.15 ±2.87 | 86.35 ±3.15 | 85.44 ±4.44 | 90.19 ± 3.99 |
0.100 | 64.70 # ± 2.09 | 64.18 # ± 5.40 | 70.34 # ± 4.84 | 66.10 # ± 2.53 | 65.01 # ± 3.32 | 62.91 # ± 4.19 | 70.31 # ± 5.17 | 68.58 # ± 3.39 | 69.80 # ± 3;06 | 71.66 # ± 4.49 | 77.69 #* ± 3.82 |
0.050 | 61.80 # ± 2.04 | 62.09 # ± 5.53 | 71.83 # ± 2.39 | 63.67 # ± 4.80 | 65.28 # ± 4.47 | 63.39 # ± 3.20 | 66.65 # ± 5.06 | 63.84 # ± 3.59 | 63.85 # ± 2.01 | 64.88 # ± 4.03 | 69.01 # ± 2.79 |
TFSR Protective Activity (%) ± SEM | |||
---|---|---|---|
[2-DR] mM | 0.20 mg/mL | 0.10 mg/mL | 0.075 mg/mL |
1.50 | 27.22 ± 1.67 | 21.40 ± 1.95 | 17.37 ± 1.80 |
1.75 | 25.57 ± 1.87 | 21.09 ± 3.12 | 16.32 ± 1.90 |
2.00 | 24.53 ± 1.11 | 19.74 ± 0.49 | 15.46 ± 3.95 |
Statistical Comparison | NS | NS | NS |
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Salazar, G.J.T.; Dias, F.J.; Ribeiro, P.R.V.; de Brito, E.S.; Canuto, K.M.; Coutinho, H.D.M.; Ribeiro-Filho, J.; Gallo, M.; Montesano, D.; Naviglio, D.; et al. Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model. Foods 2021, 10, 2683. https://doi.org/10.3390/foods10112683
Salazar GJT, Dias FJ, Ribeiro PRV, de Brito ES, Canuto KM, Coutinho HDM, Ribeiro-Filho J, Gallo M, Montesano D, Naviglio D, et al. Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model. Foods. 2021; 10(11):2683. https://doi.org/10.3390/foods10112683
Chicago/Turabian StyleSalazar, Gerson Javier Torres, Francisco Junio Dias, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Kirley Marques Canuto, Henrique Douglas Melo Coutinho, Jaime Ribeiro-Filho, Monica Gallo, Domenico Montesano, Daniele Naviglio, and et al. 2021. "Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model" Foods 10, no. 11: 2683. https://doi.org/10.3390/foods10112683