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UPLC-Q-TOF-MS/MS identification, antioxidant, and alpha-glucosidase inhibition activities of three forms of phenolic compounds from Yemeni jujube fruit: In vitro and in silico investigations
Aleryani, Hamzah Abdo, Abdullah A. A. Al-Assaf, Saphwan Al-Zamani, Zakarya Auriol Ivane, Ngoua Moffo Guifang, Tian Al-Romaima, Abdulbaset Tan, Jianxin Sang, Yaxin
Aleryani, Hamzah
Abdo, Abdullah A. A.
Al-Assaf, Saphwan
Al-Zamani, Zakarya
Auriol Ivane, Ngoua Moffo
Guifang, Tian
Al-Romaima, Abdulbaset
Tan, Jianxin
Sang, Yaxin
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2025-03-12
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Abstract
Jujube fruits have rich medicinal value due to their biological properties which are affected mainly by geographical locations. This study investigates the antioxidant properties of free fraction (FF), esterified fraction (EF), bound fraction (BF), and other metabolites prepared from dried Yemeni jujube fruit and compare to those previously reported in the literature. Results from UPLC-Q-TOF-MS/MS analysis showed that this fruit consists of a total of 33, 26, and 27 free, esterified, and bound compounds identified, respectively. In terms of ABTS, DPPH, FRAP, and H<sub>2</sub>O<sub>2</sub> assays, the BF exhibited values 1.2, 1.3,1.3, and 1.4 times higher than those of the FF, and similarly, 1.8, 1.9,2.0, and 2.5 times higher than the EF. A similar trend was observed in the inhibition of α-glucosidase (α-Glu), where the BF was 1.6, and 2.4 times more effective compared to the FF and EF, respectively. In silico analysis showed that flavonoids, the key active compounds, had substantial α-glucosidase binding capacity. In the meat model, all fractions inhibited protein and lipid oxidation during storage, and the BF exhibited the highest antioxidant capacity. This study provides the first investigation of the structure of active compounds and their biological properties in Yemeni jujube fruit. Yemeni fruits can be utilized as natural antioxidants, and nutraceuticals in food preservation, and medicine respectively.
Citation
Aleryani, H., Abdo, A. A. A., Al-Assaf, S., Al-Zamani, Z., Auriol Ivane, N. M., Guifang, T., Al-Romaima, A., Tan, J. & Sang, Y. (2025). UPLC-Q-TOF-MS/MS identification, antioxidant, and alpha-glucosidase inhibition activities of three forms of phenolic compounds from Yemeni jujube fruit: In vitro and in silico investigations. Food Chemistry, 480, article-number 143670. https://doi.org/10.1016/j.foodchem.2025.143670
Publisher
Elsevier
Journal
Food Chemistry
Research Unit
DOI
10.1016/j.foodchem.2025.143670
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PubMed Central ID
Type
Article
Language
en
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ISSN
0308-8146
EISSN
1873-7072
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2022YFD1600403: National Key Research and Development Program of China