Schizandra chinensis Baillon which belongs to the family Magnoliaceae is native to northeastern China, Korea and Japan. The fruit and seed of S. chinensis have been used in traditional herbal medicines for the treatment of treat chronic cough, asthma, chronic diarrhea and palpitation. Recent biologi...
Schizandra chinensis Baillon which belongs to the family Magnoliaceae is native to northeastern China, Korea and Japan. The fruit and seed of S. chinensis have been used in traditional herbal medicines for the treatment of treat chronic cough, asthma, chronic diarrhea and palpitation. Recent biological research has reported that the fruit shows various beneficial biological activities on the liver, respiration, and central nervous and cardiovascular systems as well as antioxidant activity, an extensive inhibitory effect on the central nervous system, and a stimulating activity. In addition, the fruit which have five tastes and characteristic aroma with bright red color is used to make fresh juice, jam, wine, vinegar, and fermented alcoholic beverage in Korea. Especially, the seed from S. chinensis fruit can be obtained as by-products in the production of food products such as fresh juice, jam, wine, vinegar, and fermented alcoholic beverages. Nonetheless, there are no sufficient studies on difference of chemical constituents and their biological activity between mesocarp and seed in S. chinensis fruit. Therefore, this study was performed to investigate compositional differences of chemical constituents such as nutritional factors (free sugar, protein and amino acid, crude lipid and fatty acid composition), composition of essential oil, lignans and phenolic acids, biological activities such as antioxidant activities, inhibition activities of angiotensin converting enzyme (ACE), tyrosinase and α-glucosidase in different parts (mesorcarp and seed), and different drying methods (freeze dried and hot-air dried). In addition, it was aimed to investigate the effects of extraction temperature, extraction frequency and the ratio of ethanol and water on extract yield and extraction efficiency of lignan components in seed.
1. As effect of drying method, content of crude protein was higher in hot-air dried fruit (7.77 %) than in freeze dried fruit (6.85 % as dry matter), whereas crude fat was higher in freeze dried fruit (27.97 %) than in hot-air dried fruit (20.28 %). The most abundant fatty acids in fruit and seed were linoleic acid (70.24-75.53 %), followed by oleic acid (7.86-19.41 %) and palmitic acid (4.02-8.42 %) in fruit and seed. A total of free amino acid were 11.88 mg/g and 15.40 mg/g in freeze dried and hot-air dried fruit and content of free amino acid was higher in the mesocarp (21.38 mg/g than in the seed (4.65), whereas content of total amino acid after acid hydrolysis was higher in the seed (94.40 mg/g) than in the mesocarp (31.10 mg/g). Amino acid composition did not affected by drying methods of fruit. The main amino acid from total amino acid fraction of the seed was lysine (39.45 mg/g), followed by arginine (18.40 mg/g, alanine (8.10 mg/g), and leucine (4.90 mg/g), and were lysine (19.65 mg/g), γ-aminobutyric acid (2.60 mg/g) in mesocarp part. The predominant organic acid from S. chinensis fruit was succinic acid (57.80 mg% in mesocarp and 58.96 mg% in seed), followed by malic acid (24.25 mg% in mesocarp and 2.49 mg% in seed) and citric acid (3.29 mg% in mesocarp and 3.72 mg% in seed).
2. The yield of essential oil by simultaneous distillation extraction (SDE) were 1.33% (in freeze dried fruit), 1.21% (in hot air-dried fruit), 0.91% (in the mesocarp) and 2.65% (in the seed), respectively. The result indicate that essential oil was abundant in seed than in mesocarp part. A total of 65 constituents were identified by GC and GC–MS analysis. The results revealed that the major ingredients in the essential oil of S. chinensis fruit were sesquiterpene compounds such as α-ylangene, curarene, alloaromansendrene, cis-lanceol, β- himachalene, and tentatively identified nootkatone.
4. The main lignan components in fruit was schizandrin, followed by γ-schizandrin, schizandrin A and schizandrol B. The amount of 4 lignans in the seed (26.54 mg/g) was significantly higher than in mesocarp (1.90 mg/g). The antioxidant effects of the fruit extract with methanol were investigated by measuring DPPH radical scavenging activity, ABTS and FRAP. The trend of antioxidant activity as a function of the part of fruit was mesocarp 〉 seed in DPPH scanvenging activity, and seed 〉mesorp in ABTS and FRAPs activity,
5. The effects of extraction condition, such as extraction temperature (20-70℃), ethanol concentration in water (0-100%) on extract yield and quality of the seed were investigated. The extract yield (as 60o Brix) was the highest in water extraction and gradually decreased with the increase of ethanol ratio in water. Contrary to the extract yield, The concentration of lignan components in extracts were conspicuously increased with the increase of ethanol concentration. Although the yield of extract was gradually increased with temperature rise in extraction process, extraction yield of lignan components did not affected by extraction temperature.
Schizandra chinensis Baillon which belongs to the family Magnoliaceae is native to northeastern China, Korea and Japan. The fruit and seed of S. chinensis have been used in traditional herbal medicines for the treatment of treat chronic cough, asthma, chronic diarrhea and palpitation. Recent biological research has reported that the fruit shows various beneficial biological activities on the liver, respiration, and central nervous and cardiovascular systems as well as antioxidant activity, an extensive inhibitory effect on the central nervous system, and a stimulating activity. In addition, the fruit which have five tastes and characteristic aroma with bright red color is used to make fresh juice, jam, wine, vinegar, and fermented alcoholic beverage in Korea. Especially, the seed from S. chinensis fruit can be obtained as by-products in the production of food products such as fresh juice, jam, wine, vinegar, and fermented alcoholic beverages. Nonetheless, there are no sufficient studies on difference of chemical constituents and their biological activity between mesocarp and seed in S. chinensis fruit. Therefore, this study was performed to investigate compositional differences of chemical constituents such as nutritional factors (free sugar, protein and amino acid, crude lipid and fatty acid composition), composition of essential oil, lignans and phenolic acids, biological activities such as antioxidant activities, inhibition activities of angiotensin converting enzyme (ACE), tyrosinase and α-glucosidase in different parts (mesorcarp and seed), and different drying methods (freeze dried and hot-air dried). In addition, it was aimed to investigate the effects of extraction temperature, extraction frequency and the ratio of ethanol and water on extract yield and extraction efficiency of lignan components in seed.
1. As effect of drying method, content of crude protein was higher in hot-air dried fruit (7.77 %) than in freeze dried fruit (6.85 % as dry matter), whereas crude fat was higher in freeze dried fruit (27.97 %) than in hot-air dried fruit (20.28 %). The most abundant fatty acids in fruit and seed were linoleic acid (70.24-75.53 %), followed by oleic acid (7.86-19.41 %) and palmitic acid (4.02-8.42 %) in fruit and seed. A total of free amino acid were 11.88 mg/g and 15.40 mg/g in freeze dried and hot-air dried fruit and content of free amino acid was higher in the mesocarp (21.38 mg/g than in the seed (4.65), whereas content of total amino acid after acid hydrolysis was higher in the seed (94.40 mg/g) than in the mesocarp (31.10 mg/g). Amino acid composition did not affected by drying methods of fruit. The main amino acid from total amino acid fraction of the seed was lysine (39.45 mg/g), followed by arginine (18.40 mg/g, alanine (8.10 mg/g), and leucine (4.90 mg/g), and were lysine (19.65 mg/g), γ-aminobutyric acid (2.60 mg/g) in mesocarp part. The predominant organic acid from S. chinensis fruit was succinic acid (57.80 mg% in mesocarp and 58.96 mg% in seed), followed by malic acid (24.25 mg% in mesocarp and 2.49 mg% in seed) and citric acid (3.29 mg% in mesocarp and 3.72 mg% in seed).
2. The yield of essential oil by simultaneous distillation extraction (SDE) were 1.33% (in freeze dried fruit), 1.21% (in hot air-dried fruit), 0.91% (in the mesocarp) and 2.65% (in the seed), respectively. The result indicate that essential oil was abundant in seed than in mesocarp part. A total of 65 constituents were identified by GC and GC–MS analysis. The results revealed that the major ingredients in the essential oil of S. chinensis fruit were sesquiterpene compounds such as α-ylangene, curarene, alloaromansendrene, cis-lanceol, β- himachalene, and tentatively identified nootkatone.
4. The main lignan components in fruit was schizandrin, followed by γ-schizandrin, schizandrin A and schizandrol B. The amount of 4 lignans in the seed (26.54 mg/g) was significantly higher than in mesocarp (1.90 mg/g). The antioxidant effects of the fruit extract with methanol were investigated by measuring DPPH radical scavenging activity, ABTS and FRAP. The trend of antioxidant activity as a function of the part of fruit was mesocarp 〉 seed in DPPH scanvenging activity, and seed 〉mesorp in ABTS and FRAPs activity,
5. The effects of extraction condition, such as extraction temperature (20-70℃), ethanol concentration in water (0-100%) on extract yield and quality of the seed were investigated. The extract yield (as 60o Brix) was the highest in water extraction and gradually decreased with the increase of ethanol ratio in water. Contrary to the extract yield, The concentration of lignan components in extracts were conspicuously increased with the increase of ethanol concentration. Although the yield of extract was gradually increased with temperature rise in extraction process, extraction yield of lignan components did not affected by extraction temperature.
Keyword
#Schizandra chinensis fruit different parts components biological activities extraction conditions
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