Abstract
Using ultrasound (US) in proanthocyanidin (PA) extraction has become one of the important emerging technologies. It could be the next generation for studying the US mechnophore impact on the bioactive compound’s functionality. The objective of this study was to demonstrate the potential of US treatment on PAs extracted from kiwifruit (Actinidia chinensis) leaves, and to provide a comprehensive chemical composition and bioactivity relationship of the purified kiwifruit leaves PAs (PKLPs). Several methods like single-factor experiments and response surface methodology (RSM) for the four affected factors on US extraction efficiency were constructed. HPLC-QTOF-MS/MS, cytotoxicity analysis, and antioxidant activity were also demonstrated. In the results, the modeling of PA affected factors showed that 40% US-amplitude, 30 mL/g dry weight (DW) solvent to solid ration (S/S), and 70 °C for 15 min were the optimum conditions for the extraction of PAs. Furthermore, PKLPs exhibited significant radical scavenging and cellular antioxidant activity (p < 0.05). In conclusion, this study’s novelty comes from the broad prospects of using US in PKLP green extraction that could play an important role in maximizing this phytochemical functionality in drug discovery and food science fields.
Highlights
Kiwi (Actinidia chinensis) leaves are natural sources that are considered as a byproduct of kiwi fruit production and that contain a very high amount of natural bioactive phytochemicals that are generally considered as natural, safe extracts [1,2]
It has a high amount of polyphenols 189.39–440.71 mg GAE/g dry weight (DW) [3] that have a high bioactivity for human health, due to their functional groups like hydroxyl groups on its phenolic rings [4]
The optimization of the Ultrasound-Assisted Extraction (UAE) method on the functionality of the extracted PAs from kiwi leaves is important for further studying their exact potential bioactivity
Summary
Kiwi (Actinidia chinensis) leaves are natural sources that are considered as a byproduct of kiwi fruit production and that contain a very high amount of natural bioactive phytochemicals that are generally considered as natural, safe extracts [1,2]. Proanthocyanidins (PAs) are a class of polyphenols that are divided into different types based on the hydroxylation patterns of their monomeric flavan-3-ols units [5], in which PAs oligo- or polymers are produced as an end product of the flavonoid biosynthetic pathway [6] These phytochemicals are considered as offense and defense molecules because of their antioxidant [7], anticancer [8], antidiabetic [9], and antimicrobial activities [8]. Zheng et al [10] reported that PAs are considered as a key ingredient that helps in the novel functional foods industry They can inhibit the α-amylase enzyme activity in the phenolic-starch complexes. This reduces the starch digestibility, which has significant benefits for the delivery of functional molecules in humans [11]
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