Effects of Deacidification on Composition of Schisandra chinensis Ethanolic Extract and Studies on Acute Toxicity in Mice.

Gaosheng Hu,Anhua Wang,Jingming Jia,Zhuangbo Qi

doi:10.3390/molecules25246038

Gaosheng Hu, Anhua Wang + Show 2 more

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https://doi.org/10.3390/molecules25246038

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Abstract

Schisandra chinensis Fructus (SCF), a well-known traditional medicinal material, is a rich source of dibenzocyclooctene type lignans and polyphenols, which are important ingredients in SCF and show various activities. SCF also contains about 18% organic acids, mainly citric acid, which makes the fruit and extract taste extremely sour and limited its application in beverages or food industries. In the present study, a chemical deacidification method was applied to defatted and non-defatted ethanol extract of SCF, and the effects on organic acid, lignans, and phenolic compounds were evaluated. Free radical scavenging activity and acute toxicity in mice before and after deacidification were also compared. Our results demonstrated that chemical deacidification significantly decreased the contents of organic acid and lignan compounds and markedly improves the safety of the ethanol extract of SCF, which will facilitate the comprehensive utilization of SCF extract in food and beverage industries.

Highlights

Schisandra chinensis (Turcz.) Baill, belonging to the family of Magnoliaceae, is distributed mainly in Northeast of China, Russia, Korea Peninsula, and Japan [1]
Our results demonstrated that the deacidification method can decrease the organic acid remarkably in both defatted and non-defatted ethanol extract of Schisandra chinensis Fructus (SCF)
We summarized reported LD50, the content in S. chinensis, and the calculated LD50 of SCF of two main lignans, essential oils, citric acid, and the ethanol extract when orally administered in mice

Summary

Introduction

Schisandra chinensis (Turcz.) Baill, belonging to the family of Magnoliaceae, is distributed mainly in Northeast of China, Russia, Korea Peninsula, and Japan [1]. Fructus (SCF), is named Wuweizi in Chinese, meaning fruits with five flavors: Sour, bitter, sweet, spicy, and salty. The ripe fruits are usually harvested late September in China. It has been used mainly for the treatment of night sweat, insomnia, and thirst due to insufficiency of body fluid and frequent urination since the ancient times of Shen Nong’s Herbal Classics [2]. China Pharmacopeia (2015 edition), there are 92 prescriptions using S. chinensis as an ingredient [2], which means that this red fruit has been used widely in the Chinese pharmaceutical industry. A few foods and beverages are using this fruit as their main ingredient, but their market percentage share remains very low and they are hardly found in market

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