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Food Chem

Title:		Molecular structures of nonvolatile components in the Haihong fruit wine and their free radical scavenging effect
Author(s):		Hui Y; Wen S; Lihong W; Chuang W; Chaoyun W;
Address:		"School of Food & Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China. Electronic address: yangh@sust.edu.cn. School of Food & Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China. Shaanxi Province Engineering Laboratory of High Performance Concrete, Shaanxi Railway Institute, Weinan 714000, PR China. College of Special Education, Binzhou Medical University, Yantai 264003, PR China"
Journal Title:		Food Chem
Year:		2021
Volume:		20210216
Issue:
Page Number:		129298 -
DOI:		10.1016/j.foodchem.2021.129298
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In order to investigate the correlation between free radical scavenging effect and the related molecular structures of active substances in the Haihong fruit (Malus Micromalus Makino) wine, sixteen kinds of components were isolated from the fruit wine. The structures of thirteen components were identified by UV, FTIR, LC-MS, 1D-NMR and 2D-NMR. The scavenging abilities of the fruit wine on DPPH (2,2-Diphenyl-1 -picrylhydrazyl radical), OH, O(2)(-) and the protective effects on red blood cell, SOD (Superoxide Dismutase), CAT(Catalase) and GPX(glutathione peroxidases) in aging mice tissues were studied. Results showed that the structures of o-diphenol and m-diphenol play an important role in scavenging free radicals. A larger conjugation system in functional molecule is conducive to getting a higher scavenging rate of free radicals. When the chemical shift of phenol hydrogen is lower, the anti-oxygenation ability is stronger. The fruit wine exhibits a strong scavenging ability on free radicals. It can inhibit the damage of red blood cells caused by OH radical"
Keywords:		"Animals Antioxidants/chemistry Biphenyl Compounds/chemistry Female Free Radicals/chemistry Fruit/chemistry Male Malus/*chemistry Mice Molecular Structure Phenols/chemistry Volatile Organic Compounds/chemistry Wine/*analysis Anti-oxidation Caffeic acid, (P;"
Notes:		"MedlineHui, Yang Wen, Su Lihong, Wang Chuang, Wang Chaoyun, Wang eng England 2021/03/13 Food Chem. 2021 Aug 15; 353:129298. doi: 10.1016/j.foodchem.2021.129298. Epub 2021 Feb 16"