Rapid Identification of Methylglyoxal Trapping Constituents from Onion Peels by Pre-column Incubation Method.
10.20307/nps.2017.23.4.247
- Author:
Ji Hoon KIM
1
;
Myeong Il KIM
;
Ahmed Shah SYED
;
Kiwon JUNG
;
Chul Young KIM
Author Information
1. College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi-do 15588, Republic of Korea. chulykim@hanyang.ac.kr
- Publication Type:Original Article
- Keywords:
Allium cepa L.;
Methylglyoxal trapping;
Pre-column incubation;
Flavonoids
- MeSH:
Catalytic Domain;
Chromatography, High Pressure Liquid;
Flavonoids;
Methods*;
Onions*;
Pyruvaldehyde*;
Quercetin
- From:Natural Product Sciences
2017;23(4):247-252
- CountryRepublic of Korea
- Language:English
-
Abstract:
The methylglyoxal (MGO) trapping constituents from onion (Allium cepa L.) peels were investigated using pre-column incubation of MGO and crude extract followed by HPLC analysis. The peak areas of MGO trapping compounds decreased, and their chemical structures were identified by HPLC-ESI/MS. Among major constituents in outer scale of onion, 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone (2) was more effective MGO scavenger than quercetin (6) and its 4′-glucoside, spiraeoside (3). After 1 h incubation, compound 2 trapped over 90% MGO at a concentration of 0.5 mM under physiological conditions, but compounds 3 and 6 scavenged 45%, 16% MGO, respectively. HPLC-ESI/MS showed that compound 2 trapped two molecules of MGO to form a di-MGO adduct and compounds 3 and 6 captured one molecule of MGO to form mono-MGO adducts, and the positions 6 and 8 of the A ring of flavonoids were major active sites for trapping MGO.
