Synergistic depolymerization of polymeric proanthocyanidins from Vitis amurensis seeds by catechin and sulfurous acid and their antioxidant activity

Authors

LAN Jing, College of Food Science and Technology , Fujian Agriculture and Forestry University , Fuzhou , Fujian 350002 , China;Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China
REN Xiangyun, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Key Laboratory of Processing of Subtropical Characteristic Fruit and Vegetable Mushrooms , Ministry of Agriculture and Rural Affairs , Fuzhou , Fujian 350003 , China
SU Hao, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Key Laboratory of Processing of Subtropical Characteristic Fruit and Vegetable Mushrooms , Ministry of Agriculture and Rural Affairs , Fuzhou , Fujian 350003 , China
PANG Jie, College of Food Science and Technology , Fujian Agriculture and Forestry University , Fuzhou , Fujian 350002 , China
LI Weixin, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Key Laboratory of Processing of Subtropical Characteristic Fruit and Vegetable Mushrooms , Ministry of Agriculture and Rural Affairs , Fuzhou , Fujian 350003 , ChinaFollow

Corresponding Author(s)

李维新（1970—），男，福建省农业科学院农产品加工研究所研究员，博士。E-mail：lwx406@163.com

Abstract

［Objective］ To address the problem of low bioavailability of polymeric proanthocyanidins (PPCs ).［Methods］ PPCs extracted,isolated,and purified from Vitis amurensis seeds were used as the raw materials.The average degree of polymerization (mDP ) was used as the evaluation index.Catechin (C) combined with sulfurous acid was employed as the depolymerization reagent.The effects of the catechin -to-PPC mass ratio (mC∶mPPC),sulfurous acid amount,reaction time,and temperature on mDP were studied.The depolymerization process was optimized using response surface methodology,and the antioxidant activity of PPC before and after depolymerization was analyzed.［Results］］ Catechin combined with sulfurous acid effectively depolymerized PPC from V.amurensis seeds.The optimal depolymerization conditions were as follows:mC∶mPPC of 0.45∶1,sulfurous acid addition of 6%,reaction time of 31 min,and reaction temperature of 40 ℃.Under these conditions,the mDP of PPC was reduced to 1.83,4.09 units lower than before depolymerization.The antioxidant capacity of PPC after depolymerization was significantly improved,with DPPH·,ABTS+·,and·OH radical scavenging abilities being 3.31,1.28,and 引用格式：蓝静，任香芸，苏昊，等.儿茶素协同亚硫酸解聚山葡萄籽高聚原花青素及抗氧化研究 ［J］.食品与机械，2025，41（7）：149-157.C itation:LAN Jing,REN Xiangyun,SU Hao,et al.Synergistic depolymerization of polymeric proanthocyanidins from Vitis amurensis seeds by catechin and sulfurous acid and their antioxidant activity [J].Food & Machinery,2025,41(7):149-157.1.21 times higher than those before depolymerization,respectively.The ferricyanide reducing power was also significantly enhanced.［Conclusion］ Catechin combined with sulfurous acid demonstrates effective depolymerization of PPC from V.amurensis seeds,reduces reagent costs,and significantly enhances antioxidant activity.

Publication Date

7-11-2025

First Page

149

Last Page

157

DOI

10.13652/j.spjx.1003.5788.2024.80693

Recommended Citation

Jing, LAN; Xiangyun, REN; Hao, SU; Jie, PANG; and Weixin, LI (2025) "Synergistic depolymerization of polymeric proanthocyanidins from Vitis amurensis seeds by catechin and sulfurous acid and their antioxidant activity," Food and Machinery: Vol. 41: Iss. 7, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80693
Available at: https://www.ifoodmm.cn/journal/vol41/iss7/20

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